おっ
stomach
Quite yellow. Aroma like sherry or brandy. Dry, slightly acidic. Soft and sort of cheese-like aftertaste when swallowed. Numbness in the mouth. Anyway, the aroma is good. Is it sake?
Obtained a few months ago through crowdfunding.
It is a sake brewed with ccPTM18, a yeast extracted from wine barrels by Professor Onaka of Gakushuin University that produces less 4-vinylguaiacol, which is the cause of the unpleasant odor produced by wine yeast, and is higher in lactic acid and considerably higher in pyruvic acid, and aged in wine oak barrels.
Is it sake?
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