ちの
The description says it contains a lot of malic acid, and it certainly tastes apple-like in its sourness and sweetness. Is it the kind of flavor you would find in an aperitif?
The taste is too strong to win over sashimi. It barely goes well with red prawns.
I tried to match it with konbu-marinated baby skin, thinking it would go well with it, but although they do not defeat each other, they cancel each other out beautifully and the deliciousness disappears, making it a mystery.
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