The Story
For everyday drinking but a cut above the cheap stuff. Made using a 120 year old recipe involving four stage brewing called Yodan-Jikomi. After the starch has been converted to sugar by the Koji and the yeast has eaten all the sugars, amazake is added then brewer’s alcohol before pressing off the kasu (sake lees). The result is a dry and rich sake covering all fives tastes.
Description
For everyday drinking but a cut above the cheap stuff. Made using a 120 year old recipe involving four stage brewing called Yodan-Jikomi. After the starch has been converted to sugar by the Koji and the yeast has eaten all the sugars, amazake is added then brewer’s alcohol before pressing off the kasu (sake lees). The result is a dry and rich sake covering all fives tastes.
