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説明
Yamahai brewing, which builds a fermentation base through naturally occurring lactic acid bacteria without the paddle-stirring of kimoto, forms the backbone of this junmai. Released as a hiyaoroshi autumn seasonal after a single spring pasteurization and summer maturation, it arrives with the depth typical of yamahai production.
製品仕様
味わいプロファイル
甘口
辛口
軽快
濃醇
爽やか
芳醇
低酸
高酸
なめらか
ふくよか
価格情報は日本国内からのみ閲覧可能です。
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！
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出汁巻き卵
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