someiyosina
Sake that takes the failure to make use of lactic acid in the form of the use of lactic acid in the Muteki Tensho series by 2023.
Sourness of lactic acid that can be felt only by a light sniff.
In the mouth, strong acidity and umami in its thickness can be felt.
As the temperature rises, the peculiarity of the sake becomes stronger, so it should be served cold.
Maybe it rounds out if you try heating it up.
It is an interesting sake that I have tried in various ways.
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