Rainfall Suimoto preparation/Aizan
Rainfall Suimoto preparation/Aizan
- Reference price
- 720 ml2,500 Yen~
Afuri Mizumotojikomi/Aiyama
Rainfall Suimoto preparation/Aizan
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- Characteristics of taste
- ~MIZUMOTO. A taste of tradition and innovation
Suimoto (bodhimoto) making was invented during the Muromachi period and is said to be the root of Japanese sake. This traditional manufacturing method has been revived in modern times through the free ideas of young brewers.
A variety of microorganisms, such as white koji enzymes, natural enzyme bacteria, and fermented yeast, take turns leading the show as they create a spectacle, just like an ``improvisational performance.'' A sweet and sour, refreshing drink with low alcohol content. Please enjoy the taste of old and new.
- spec
-
- Specific name
- Junmai Ginjo Sake
- Sake level (sweet and spicy)
- -18
- Place of origin
- Rice (domestic), Koji rice (domestic)
- Acidity (thickness)
- 2.7
- Rice polishing rate
- 60%
- Amino acid content (richness)
- 1.2
- Used rice
- Aizan from Hyogo Prefecture
- flavor
- Refreshing sweet and sour taste and lactic acidity
- Alcohol
- 13%
- Refrigerated
- Keep refrigerated
- yeast
- No yeast additives (stored yeast)
20+10+0-10-20
hardsweet
Sake degree
acidity
RichTanrei
20+10+0-10-20
- Snow cold (around 5℃)
- Recommended way to drink
SAKE NFT
Sake brewery introduction
Yoshikawa Brewery
A new type of sake brewing at the foot of Mt. Amefuri
Taking advantage of the characteristics of hard water [Yoshikawa Brewing]
Yoshikawa Brewing Co., Ltd.
- Address
- 681 Kobe, Isehara City, Kanagawa Prefecture
- TEL
- 0463-95-3071
Review
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Review post
Rainfall Suimoto preparation/Aizan
Yoshikawa Brewing | Kanagawa Prefecture
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