Students tried 4types, fruity, light, umami, ... この投稿をInstagramで見る Students tried 4types, fruity, light, umami, and matured type. They enjoyed to drink different taste. So, I talked about the traditional method of Shubo. The name is Kimoto. The method made in Edo period by employees of sake brewery. It is most difficult in method of alcohol fermentation. It uses the transition of microbes, for example nitrate reducing bacteria, lactic acid bacteria and more. I proud the our ancestors. #サケエキスパート #日本酒 #sakeexpert #仙台 Kaori Haishiさん(@kaorihaishi)がシェアした投稿 - 2019年May月16日am2時27分PDT