Gozenshu HACCOS 2022

<Maniwa Fermentation's (Hakkosuz)> This is the first joint brewing project where members form full tags. In the first year, under the theme of "Water Crossover (Replacement of Water)", <Taisho's crane> <Gozen liquor> brought in and replace each of the breweries, and to manufacture sake in both storage while trying to exchange technical exchanges between the brewers. I worked on it. "Omae Sake HACCOS 2022" uses the water (Taisho's crane> falling brewery 130 ppm, Asahikawa Water -based Bibi Nakagawa underwater). 。 In the category of modern sake brewing, especially local sake, I feel that it is mostly focused on raw rice and manufacturing techniques. The theme of Gozen Sake is exactly "Omachi" and "Bodhi", and it may have rarely talked about the nature of water when verifying the taste of sake. However, water is consistent with all sake, and water accounts for 80 % of sake. The <Taisho crane> prepared water used this time is a hard water of 130 ppm of hardness flowing out of the kalst terrain. Despite being the same Asahikawa water system, it has the opposite nature of soft water with a hardness of 32 ppm that is usually used in this store. The effect of hard water that feels a clear outline has been noticeable from the process of "Soyashi Water", which is the pre -stage of the bodhi and preparation. The start of lactic acid fermentation and the rising of acids are visibly visible than soft water, and the taste before using it for sake mother is more distinguished than sweetness. It was a completely different thing from the past. To be honest, I'm confused and worried, "Is it so different just by water?" I hope that you will feel the charm of the water that you used for the natural sake and the “monoma sake that is not in the front sake” from the “Omae Sake HACCOS 2022”. Please enjoy the other liquor of Omae Sake and the "Taisho no Tsuru HACCOS 2022" (using the water of Omae Sake) released earlier. <Maniwa Fermentation 'S> is a “cross -industry crossover fermentation team” formed by seven companies in Maniwa City, Okayama Prefecture in 2012. The unified brand "Haccos" launched in 2021 will work on joint projects among members companies that gathered on a common theme of "fermentation" such as various alcoholic beverages and foods. We develop new products by applying and crossovering each other's cultivated technologies, and disseminating the fun and charm of fermentation that is not bound by specific genres.