はなちゃん
Soooooooooooooooooooooooooooooooooooooooooooooooooooooooo!
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Nondo DoburokuGonge
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Nondo Doburokuどぶろく速醸生
ゆきM24
Blue cheese ham cutlet to go with it.
Slightly effervescent, creamy, goes well
Japanese>English
J.laedlein
Great doburoku, very active and balanced flavors, 5
Nondo Doburoku田の喜怒哀楽 wine barrel #3
J.laedlein
Cream cheese aroma, 4
koge2
It is a doburoku with a water yeast yeast yeast base, and is unmistakably a perverted sake made with red rice (a.k.a. "rotten rice"). The rice used is Tono No. 1.
The problem is that the other day, the door of the refrigerator was left slightly open, and this was found at the very front of the door bag: ......
So I can't tell if this sourness is from the yeast or from over-fermentation. ...... At any rate, it's not a bad sourness.
The top aroma is cheese. The top aroma is cheese. I think it's a very strong mizu-hashiro (water yeast). The very shwashy flavor is probably due to fermentation. This sourness is vinegar, and pickles. It must be very bad for those who don't like it, because it seems to be a pervert.
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