- Shoutoku Shuzo
- I aimed for a simple and wild taste that is not found in ordinally existing Japanese Sake flavor since we use this specially grown rice in the horse plowing rice fields.
In order to achieve the goal, I did not polish the rice that much and kept the fermentation temperature higher than traditional procedure by choosing the Kimoto method which is one of the traditional method of brewing Sake with natural bacteria such as natural lactic acid bacterium.
As a result, “Tazinba” has the unique combination of sweetness and string touch of acidity from organic acids and rich in umami flavors from peptides.
“Tazinba” is bottled after carefully heated for pasteurization. The taste will improve more with long term aging process.
The great aged taste will be greatly anticipated in the long-term ageing process of 1 to 2 years or more.