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From the brewer

Over the 5 years of brewing, we have made a Junmai Tokubetsu annually. Tokubetsu means special and usually refers to a different rice variety or process, extra milling, different yeast and so on..

This year's Junmai Tokubetsu will be focused on the moto or yeast starter for moto-i, this will be our first time making a Koontoka moto. A method made famous by Nakao Brewery, the makers of Seikyo.

Koshihikari rice 50% seimaibuai for koji and 60% for kakemai, 901 yeast.

#sake  #americansake  
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