Hanatomoe Mizumotojunmai Hiire

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味わいの特徴
Mizu-hashiroshi is a sake brewed based on the method of soaking raw rice in water to produce lactic acid bacteria, which was created by a monk in the Muromachi period (1333-1573). It has a nuance of fermentation reminiscent of yogurt or cheese. It is a taste that can only be produced by sake brewing in an age when there are no barriers to preconceived notions of spoilage, fermentation, or brewing. The lactic acid bacteria and microorganisms that grow in the "soyashimizu" made in the initial stage of the mizu-hashi process depend on the weather in late September. Therefore, it has different nuances every year behind the aroma. While the top aroma is reminiscent of the usual yogurt or cheese, the mysterious nuance lurking in the depths is what makes mizu yeast so appealing. In the case of Yamahai and Namahashi, which also draws acidity from the fermentation of lactic acid bacteria, they are fermented at a lower temperature, which is called "cold brewing," and the microorganisms are controlled by the temperature. Therefore, we do not give priority to the "natural" taste of the sake, but rather try to bring out the "mizu-hashiroshi" character of the brewing process. We hope you will enjoy the fascinating world of "mizu-hashiroshi," a serious, pure, and true production method born from a value system that has no boundaries between spoilage, brewing, and fermentation.
情報詳細
特定名称
Junmai
原材料
Rice and Rice koji
精米歩合
70%
アルコール度
17%
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おすすめの飲み方

  • 花冷え(10℃前後)
  • 涼冷え(15℃前後)
  • 常温(20℃前後)

おすすめの料理

Japanese Cuisine
Japanese Cuisine[Traditional Japanese Cuisine (Kaiseki Cuisine, Kappō Cuisine, Monk's Vegan Cuisine)]

酒蔵の想い

酒蔵情報

Miyoshino Sake Brewery

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