It has a smooth and creamy texture in the mouth.
While still retaining the graininess of rice that is typical of doburoku,
The balance of sweetness and sourness is outstanding!
The refreshing sourness derived from lactic acidity tightens the aftertaste,
The refreshing acidity from the lactic acidity tightens the aftertaste, making it surprisingly refreshing and easy to drink.
I have had regular garden Uguisu before, but this was my first time to try Aki-agari. It was still easy to drink 🍶 It went well with Sushi Ogawa's Toro Taku.
It's a drink outside ♫🎶
At a standing bar 🚶➡️
Not too sweet, fruity and robust.
The first time this year 🍂, steamed matsutake mushrooms in an earthen jar and 🍄😊.
Good morning, Pon-chan 😊
I went for the steamed food in an earthenware pot 😍
I keep drinking and drinking with dashi broth ♾️🔁
It's the long-awaited 🍂 fall 💦.
Hello, Ao-chan!
I know this is the same as Pon-chan's, but now is the season for "Dobe-mushi" (steamed in an earthen pot), isn't it?
［Is it hamo (hamo conger eel) in the same pot as the matsutake mushrooms?
［I really like hamo steamed in an earthenware teapot with matsutake mushrooms and hamo (pike conger) 😋.
☀️
Slightly sweet and clean 😙.
Although it feels clean due to the addition of alcohol, it has a solid and stable taste that is supported by the bitterness from the bottom of the flavor 😊.
