A summer-limited product, "Junmaishu of cool air - summer" of the smoked ham Thayer yeast become the release.
A sale date is Wednesday, July 1.
The cool air of the young sake is the liquor which a study group of Professor Motoichiro Kodama of the association of
Tottori Univ. Graduate School agriculture graduate course aroused using yeast called discrete smoked ham Thayer from the Chugoku district highest peak soaring in this prefecture, a leaf of the Quercus crispula in the Daisen.
I am finished in a
neat impression by the feature being that the smoked ham Thayer yeast produces lactic acid with alcohol during fermentation, and feeling subtle acidity in taste of the liquor.
Please enjoy cool air ooo while feeling nature of
Tottori as rice, water also uses yeast and the raw materials of the Tottori product.