コタロー
Unexpected fermentation raised the acidity level tremendously, Shizenshuu. According to the story, the acidity is over 5, so it's a miscalculation of 5 acidity?
After all, when it is hot like this, I want acidity.
The aroma is sour and a little alcoholic...maybe even a little sakekasu-like?
When you drink it, it is not as sour as you expected? Along with the thick acidity, the sweetness and umami of the rice can be felt. The last part is also acidity and a little bitterness.
The umami acidity slowly permeates the palate as it rolls around in the mouth, and it is delicious.
It is different from the light sweet and sour taste, and the richness of the rice is balanced by the acidity, which is interesting and delicious.
Japanese>English
ジェイ&ノビィ
Good morning, Kotaro 😃.
It's true that we want sourness in summer 😙 so I'm curious about this miscalculation 🧐 but 500 at 14 degrees is going to kill you in an instant 😋.
Japanese>English
ねむち
Japanese>English
コタロー
Jay & Nobby, good evening 🌙.
This miscalculation, it was a delicious summer sake, not too sour, with a good taste of rice but still quiky 😋 As you said, 500 at 14 degrees is a blink of an eye 🤣.
Japanese>English
コタロー
Good evening, Nemuchi!
I'm curious to know what's in it, and the name is so clever that I want to pick it up 😋.
Hengta...I'm happy to contribute to a unique group of drinks 😝It would be the best if it was charged not only with acidity but also with metamorphosis 💪🤣.
Japanese>English