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Umeshu is all too often a mass-produced product
goes a step further and realizes that the quality of the sweet potatoes
It is therefore likely that the techniques for brewing Awamori
Junmai Daiginjo but not as you know it
the raw material for shochu
Shirakiku, Chimera Tokubetsu Junmai, 720ml Bordeaux Umeshu is all too oftenType: Tokubetsu Junmai Polishing ratio: 60% Rice Variety: Koshihikari Alcohol percentage: 15% The perfect example of Shirakiku's eccentric style: three types of koji and three strains of yeast were used to brew this sake! It's primarily the combination of the black koji and the yeasts used, a selection that accentuates the freshness, that makes this a brilliant, energetic sake.
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