YushinプロトタイプＬ
香西 令
We finally decide to paint the local area.
This is the one I chose.
Lactobacillus-added yeast? I don't know what it is, but the maniacal feeling is intriguing. It seems to be aged for 2 years in the brewery. I'm looking forward to it.
First, let it cool down. At first, I thought it was hard to drink. But it has a slight lactic acidity, and as you drink it, it goes down without any discomfort.
Warm it up a little. When the temperature is high, the corners start to come out, but as the temperature gradually drops, it becomes easy to drink at once,
Serve with fried chicken, jako-ten (fish ball tempura) and chilled tofu. Versatile. Good for local people, too!
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