bap
April 1 is the Day of Drunkenness...
Let's follow it.
A type of sake yeast to which lactobacillus acidophilus is added
Hachitan-Nishiki 80% polished rice Yeast is urea non-productive 701
Slightly carbonated bitterness with a hint of chili-chili-chili-chili-chili-chili-chili-chili
Refreshing and a little dine
Slightly cloying sweetness, strong lactic acidity
Warming up is good, so we warmed it up.
The richness and umami are enhanced, so it's good for warming up.
Good on tap, but I'd like to age it.
Japanese>English