What kind of sake brewing method is “mizu-hashiroshi”? Words related to sake(mizumoto)
A method of sake brewing described in the Edo period’s “Doumou Shuzouki”. It refers to a method of sake brewing developed in the Muromachi period (1336-1573) that applies the biotic acid action of lactic acid bacteria to the production of sake mother. It is an evolution of Bodo yeast based on Bodo yeast, and its efficacy, purpose of use, and brewing method are almost the same as those of Bodo yeast. Many mizu-hashiroshi sake has the characteristic that the flavor of the sake increases rapidly even after it is uncorked and stored at room temperature.
