Few people still make sake with the ancient mizumoto starter method, and as far as we know, only one person makes mizumoto fortified with another batch of mizumoto. This is a bold brew with big texture and lots of complexity.
About
Few people still make sake with the ancient mizumoto starter method, and as far as we know, only one person makes mizumoto fortified with another batch of mizumoto. This is a bold brew with big texture and lots of complexity.