Tamasakae rice polished to 60% is fermented via the labor-intensive kimoto method at Umetsu Shuzo, then diluted with water (kasui) for a balanced 14% finish. Kimoto-zukuri relies on naturally occurring lactic acid bacteria and roughly doubles the fermentation period, yielding the layered acidity and firm structure the style is known for.
特別な純米酒。個性的な味わいと深みのある一杯。
まだレビューはありません。最初のレビューを投稿しましょう！
