餃子バクバクさん
Niidashi Zenshu is very popular these days, and I came across it at a local liquor store 🍶.
The aroma is quite lactic acid bacteria or soybean. The aroma is quite natural and has a unique aroma like that of aged sake, but perhaps that is why it goes well with Western food as a pairing.
The most important point is that it is 100% natural rice!
The most important point is that it is 100% natural rice! Furthermore, in order to use the power of microorganisms, human intervention is avoided as much as possible during the subsequent preparation stage✋.
This is what I consider to be naturalsake, not naturalswine, which has been the talk of the town lately.
But is it for the experts?
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