あちゃモロール
This is a Junmai made by the Shimaoka Sake Brewery using the natural lactic acid bacteria that comes with the brewery.
It is brewed with natural lactic acid bacteria that comes from the brewery, so it has a refreshing acidity at first, followed by a deep umami flavor. It is a little dry with a sake degree of +3, so the aftertaste is refreshing.
I was drinking it thinking, "This is the taste of lactobacilli from Ota City.
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