やす☆
The color is a golden yellow. At room temperature, the soft mouthfeel is followed by the spread of umami, and the acidity of Yamahai makes it crisp and tight. It is easy to drink at room temperature, although there is a slight sense of maturity in the aftertaste.
When heated to 50°C, the sweet umami with a soft burnt taste expands, and the acidity of the Yamahai makes it tight and delicious. It is a good match for mackerel simmered in miso.
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