When I thought about sake brewing that utilizes organic rice, I felt that it was characterized by the ease of melting (I thought the enzyme was good). Therefore, it can be dissolved without polishing the rice as much as possible, and it is interpreted as the most suitable way of expressing the "sweetness" created by dissolving rice, and it is a very sweet liquor that has been polished to 80 %. Finished. The manufacturing method uses a mountain abandoned four -stage preparation, and is brewed as a dessert -like liquor that feels "sweetness of rice" while enhancing acid. Although there is a sense of concentration, it is finished in a well -organized, well -sweetened liquor without being sweetened thanks to the mountain discontinuation method (no yeast) that brings out high -quality acid cultivated in Hanaba. It is this liquor that was born by the producer selected the style of organic farming. In Mitsuyoshino Brewery, we want to interpret the raw materials that can be made in various agricultural styles and create a taste.
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