ぷぷ
The first hiyaoroshi of the year. I was curious about the yeast isolated from azalea flowers. Flower yeast is increasing now, isn't it? The aroma was slightly sweet, perhaps due to preconceived notions. It had a mild flavor that matched the cleanliness of Dewa Sanzu. As recommended, it became richer when warmed to lukewarm and went well with stuffed green peppers and sweet vinegared green peppers. Drank it lukewarm to the end ☺️.
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