Reason at Spezifikt. on Smith STR in Houston

I spent last Tuesday, which resets the basic section, in order to form for things a little more simpler, than, buying at Spezifikt.. 3 sections - a full section (as represented) of ALL FIRST-CLASS PURE REASON. Only 12% of all produced reason qualify June May for these markings: June May is pure rice reason. Nothing is used in its production excluded rice, water, yeast and Koji (magic form, which converts the strength in the rice into fermentationable sugar). June May is brewed WITHOUT any adding the distilled white spirits. Generally a little heavy and more fully in the flavour than other kinds reason, with somewhat higher acid. Goes well with a broad distance of the food. Seimaibuai of 70% have at least, must a meaning that the outside 30% of each reiskornes were away polished. Tokubetsu June May: Tokubetsu means "special". Each possible reason, which is marked Tokubetsu, was brewed in any special way. In some cases this can mean a 60% or a 50% seimaibuai, or it can mean that the reason at the lower temperatures one fermented or with completely special basic rice formed. Tokubetsu June May is generally a point, which is refined probably and as regular June May June May Ginjo: It indicates a special and careful brewing process where fermentation continues at the lower temperatures and for longer periods, and operation is frequently personally done. This extra effort produces a reason, which overlaid and complicated probably-smelling is, brightly and. Must have seimaibuai from 60% at least. June May Daiginjo: Even a more careful brewing process than Ginjo, reason, which and probably and fruchtig even brighter is, than a typical Ginjo results in. Must have seimaibuai from 50% at least. Frequently Daiginjo goes to that extent a 35% seimaibuai (65% of the core away polish!).
Source: http://texacaliwinetrail.blogspot.com/2008/02/sake-at-specs-on-smith-st-in-houston.html

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