The Novel Method of Traditional Soyashimizu Production Using Rice Koji

Overview of attention for article published in JOURNAL OF THE BREWING SOCIETY OF JAPAN, January 2015

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御前酒の菩提酛の酒。昭和59年頃から試行錯誤、昭和61年に商品科。そやし水は米と米麹のみで作り、加熱殺菌して使う。参考にした文献は『日本山海名産図会』。日本初復活かな。 https://t.co/0d1vnVTsGl

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