森康央
I've been drinking Akatombo for 5 years in a row.
It's easy to drink, so I seem to always get it unconsciously😅.
After a moderate acidity, sweet and sourness spreads from the tip of the tongue.
The freshness remains on the tongue.
When I served it with bonito tataki, they melted into each other and went very well together 😘.
After a few days, when the temperature settled down and I was drinking it, it felt like an apple with honey 😍.
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