hikarudayo
This year we are purchasing a bottle.
Yes, yes, yes,
Hmmm!
This year's is more pungent, bitter, and sour?
I don't remember the one before last year, but I thought so.
I wonder if the flavor will increase after a few days?
Let's drink about half of it and let it sit for a week,
I found "Imo-Namasu" in the introduction of local cuisine by the Ministry of Agriculture, Forestry and Fisheries of Japan.
I think I can make the one with agar, but agar is expensive, so I'm not going to try it,
No beer today.
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