いさぼん
I seem to be the first to post this issue.
It's pretty good!
The aroma is the aroma, the taste is the taste, the aroma is the aroma, and the taste is the taste, and the aroma is the aroma.
Niigata N7 yeast? I don't know much about it because I'm a dedicated drinker, but it has a depth that is rare for modern sake nowadays. The strong acidity that appears in the latter half of the middle is characteristic, but it's not unpleasant.
The next day, it was a little damp (-5℃).
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