serinuntius
No-pressure pressing is a method of squeezing without applying pressure during the pressing process. Does this change the taste?
I don't know because I haven't tried the same thing machine pressed or not, but is that why it has a softer mouthfeel?
The amino acid content is not listed, but I assume it is high. It feels sweet, but probably due to the high amino acid content.
Overall, this is good!
I wonder how to describe this flavor that could be mistaken for sweetness.
Anyone, please let me know.
Japanese>English