現在のMiCURA Kotohajime は、淡麗な味わいの吟醸酒（精米歩合60%) に仕上がる仕込み配合になっています。
With current recipe of MiCURA Kotohajime, Sake is produced to be crisp and light Ginjo (rice polishing ratio is 60%).
「正直自家醸造なのでそんなに期待していなかったが、想像以上に美味しい酒が絞れて驚き！」
など、開発者冥利につきる感想をたくさんいただき、つい嬉しくなり、もっと美味しい酒を作ってもらいたい！との思いが募ったため、何度も試験醸造を続け、実は発売開始から３度、わずかにですが仕込み配合を改訂しています。
“Honestly I wasn’t really expecting the quality… you know it’s home brewing. But when I pressed the Sake, I was like WOAH!! It totally brew my mind. It was so good !! “
I got a lot of comments from MiCURA members like this, which made me feel honored to be the developer.
Also my desire that I want to have the members brew more delicious Sake became stronger.
I’ve been testing different brewing recipes over and over again and actually the recipe(formulation) has been slightly changed 3 times since its launch.
一つの酒の改善を続けるのも楽しいですが、やはり違うタイプの酒も作ってみたくなります。
酒の味わいを決める二大要素である米（精米歩合・種類）、酵母を変えることも考えたのですが、あえてその二つを固定し、
仕込み配合（麹・蒸米・汲水の割合）のみを変えることで、味わいがどう異なるのか、そんな体験をできるセットを作ろうと思いました。
つまり、今までのモデル（発売当初のものとはやや異なりますが）をCrispとし、新たにMellowを開発しました。
It’s very interesting to continue improving the quality of a Sake, But I also came to want to make different type of Sake.
I also thought about changing the yeast and rice (type/ rice polishing ratio), which are the 2 key factors to decide the taste of Sake, but this time, I fixed these two elements intentionally while changing the formulation (the ratios of koji, kake-rice and water) to see how the taste would be different.
I thought comparing how Sake would be different by changing the formulation could be wonderful experience for our customers.
That is, I named the original(slightly different from the very first one though) as “Crisp” and developed another formulation one called “Mellow”.
辛口・甘口という使い分けが私の中でしっくりこないので、淡麗な方をCrisp（クリスプ）、濃醇なほうをMellow(メロウ）と名付けています。
Crispのほうがスタンダードですし、初めての方にはこちらをおすすめしますが、日本酒に興味のある方であれば、CrispとMellowを同時に仕込んで、
どう味わいが出来上がっていくの体験する（味見する笑）ことが、楽しくないはずがありません！
I named light and crisp one, so called 淡麗(tanrei), as “Crisp” and plump and fullbody one, so called “濃醇(no-jun)”, as “Mellow” because it doesn’t sound quite right to use word like dry / sweet.
If you are new to MiCURA and just want to try one first, I would recommend “Crisp” because it is rather standard model.
But if you are really interested in Sake, I guarantee you will have so much fun brewing “Crisp” and “Mellow” at the same time and see(or taste) how they will grow differently!
