とくさん
Because it is sold by weight, the photo is borrowed.
This is the first time to use the traditional method of making mizutamoto. It has a dangerous sourness in the aroma like a raw product.
I was wondering what to call this sourness, so I looked at the reviews of other people, and they said it was like cheese! I'm not sure what to call it, but it's definitely a living sourness.
Japanese>English