choposhika
The acidity is strong. It is less acidic than the Yamahai of the same brand, but you can taste it.
Warmed (45℃)...The acidity is stronger than before.
Chilled (15°C): The acidity and umami are well integrated and more delicious. I think I like it better chilled.
It's interesting to see the difference in flavor between warmed and chilled.
Japanese>English