ぷぷ
As I recall, all of the breweries are made using the traditional yeast mash method. It takes a lot of time and effort to make it so that natural lactic acid bacteria can enter. It's a romance✨.
The aroma is slightly sweet and sour. The color is clear. The color is clear, the acidity is not too strong as I imagined, and the taste is rich and sweet. It's not overly acidic as I imagined. The acidity is just what I was looking for. The aftertaste is pleasantly bitter. Delicious! The side dish was grilled deep-fried tofu with miso. It's so good! It becomes clearer when paired with wasabi stems. When heated, the acidity strengthens and it becomes crisp. I'm also interested in the regular Ikaruga, but it's good for the whole family😋.
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