あいう
Doburoku from Ina, Nagano.
It was active but not that gassy. Maybe because it was too cold?
It has a lot of lees, almost like amazake. It has a strong sweetness and low acidity.
The alcohol content is also quite light at 6%.
The low acidity gives the impression that it is not active, but maybe that is due to the storage conditions? Maybe it is a problem of temperature control? I am not sure about many things.
The next day I drank it.
When I drank it the next day, I could taste more sourness and slight carbonation than yesterday.
I wonder if the re-fermentation process has progressed a bit because I opened the package once.
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