ほしやす
It is said that the specification is undisclosed so that people can enjoy it without any preconceptions.
This year, the percentage of white koji used in the brewing process was increased from last year, and the citric acidity can be felt in the sweet and sour taste.
This year, the percentage of white koji used has been increased compared to last year, resulting in a Citric Acid Mashimashi flavor.
When you drink it, the bitterness comes with a moderate aroma. It was written that it is sour, but it has a bitter taste. It is a pity that the sweetness of the sake is also modest and different from the image.
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