kyogokudou
A clerk at a liquor store told me that Mori Sake Brewery was not sure if they wanted to release it.
I am not sure if it is due to the use of natural lactic acid bacteria, but at lower temperatures it has a tart taste.
As the temperature rises, the tartness disappears and the sake becomes tasty.
It has a strong umami and acidity.
It was a sake that I would like to drink again...
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