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. Instead of squeezing with a machine, it is a raw sake of pure rice sake by carefully put in a bag one by one. Because it is a bag, it is a liquor that makes you imagine a cute white flower of olive because it is thinly involved. It is a refreshing and fresh liquor with a fluffy sweetness. It is a sake that seems to be suitable for fish dishes such as cherry bream carpaccio, sea urchin pasta, and white child tempura. Use a bag squeezed bottle, a Senmeida sake rice in Shodoshima and a yeast of olive on Shodoshima. (Keep refrigerated)