bonchi
Yellowish milky white like custard cream or lactic acid bacteria drink. There is a faint smell of alcohol. Almost no aroma. Mild sweetness and mild sourness on the palate. It has a rough texture derived from the malt. A rich aftertaste that is quickly followed by astringency and bitterness. Moderate aftertaste. Full-bodied sake.
Incidentally, it had been stored in the liquor store's refrigerator for about two years. Too bad.
Japanese>English
bonchi
On the third day after opening the bottle, at room temperature, the aroma of blue grass and a lactic acid bacteria drink-like flavor appeared.
Japanese>English
