くろねこくますけ
As soon as it is poured, it has a powdery, sweet aroma, and once it is absorbed, it has the strength of cooked rice.
On the other hand, the bitter aftertaste stands out, and the sweetness is strong, but when you think back on it, it gives a bitter impression. This is a hard-to-drink gem that combines the Daishichi character with the fun that one expects from a draft sake.
I tried heating it up, but it didn't go down very well. I drank it slowly and found that it kept its equilibrium at room temperature. Naturally, it should be stored in the refrigerator, but try it at room temperature when you drink it.
By the way, I did not write that the aroma is "like a sake yeast yeast yeast". The lactic acidity is the same, but there are few reasons to believe that the aroma is derived from the sake yeast (or yamahai), and it can be changed depending on the brewer.
I didn't mean to write so much...I must have been a little drunk. I'll leave some notes on the basic "Daishichi Seiyo" and "Daishichi 2012By" in the near future.
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