올리브가 쇼도시마에서 자랄 때

The rice is selected as one of the top 100 Japanese terraces on Shodoshima and the 100th Satoyama Senkuda, which has been cooperating with the Nakayama Preservation Council since 2015, and the yeast is the yeast, the yeast is Shodoshima. Kagawa Prefectural Industrial Technology Center/Fermented Food Research Institute and Kagawa Prefectural Sake Brewery Union extracted sake yeast from the olive fruit on Shodoshima and used it for this sake, named Kagawa Prefecture Yeast (Sanuki Olive Yeast). I did it. After squeezing alcohol, it is a raw sake of pure rice sake that is fired immediately and preserves a bottle in a -5 degree refrigerator. This is a liquor that you want to enjoy meat together with a fragrance like a flower and a sweet. Just like the olive fruits are ripe, it has a refreshing and delicious liquor. Limited to the same mash, we picked about 300 bags in early spring. There is also "when olive flowers bloom in Shodoshima ...". A fresh sake that you want to drink with fresh fish that can be caught in the Seto Inland Sea. It would be interesting if you could drink it.