Prefecture: Hyogo
Sake Meter Value: -2.5
Polishing rate: 70%
Rice variety: Hitomebare
Don't let the whimsical label fool you. This is an elegant and earthy sake with beautiful balance. Its rustic nature gives it an extra ricey and robust flavor making this quite versatile. It ends with a clean finish.The water source here is snowmelt water from Mt. Rokko, and undergoes a special brewing process called Mizumoto (water starter), that predates yamahai or kimoto methods. Pair with richer dishes like takoyaki.
Mizumoto is the earliest recorded technique in sake production, predating both the kimoto and yamahai methods. Mizumoto (literally “water starter”) is a process by which the rice is first soaked in water to promote lactic acid fermentation. This soaking water is then saved as the brewing water for the production alongside the koji, soaked rice and yeast. The fermentation time takes roughly 3 to 4 weeks before the mash is pressed and filtered, then rested in tanks for an additional 6 to 12 months.
Sake Meter Value: -2.5
Polishing rate: 70%
Rice variety: Hitomebare
Don't let the whimsical label fool you. This is an elegant and earthy sake with beautiful balance. Its rustic nature gives it an extra ricey and robust flavor making this quite versatile. It ends with a clean finish.The water source here is snowmelt water from Mt. Rokko, and undergoes a special brewing process called Mizumoto (water starter), that predates yamahai or kimoto methods. Pair with richer dishes like takoyaki.
Mizumoto is the earliest recorded technique in sake production, predating both the kimoto and yamahai methods. Mizumoto (literally “water starter”) is a process by which the rice is first soaked in water to promote lactic acid fermentation. This soaking water is then saved as the brewing water for the production alongside the koji, soaked rice and yeast. The fermentation time takes roughly 3 to 4 weeks before the mash is pressed and filtered, then rested in tanks for an additional 6 to 12 months.
Overall Rating
0 out of 5 Based on 0 Review
