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This is the first in a series of personal shopping trips to Fukushima (Aizu) during GW.
The rice is domestically produced, the rice malt is labeled as domestic rice, and the rice polishing ratio is 60%. The alcohol is light at 13 degrees.
According to the label, it is made by applying the process of making a sake from the traditional sake yeast stock and emphasizing the sourness of the natural lactic acid bacteria.
When poured into a glass, it is a solid golden color, and at this point, a slight sour smell rises.
When you hold it in your mouth at room temperature, you can feel the sourness running through it! But at the same time, a mellow sweetness also spreads, reminding us of citrus fruits, which are quite ripe after being matured in the sun.
Fruity and easy to drink, like juice! But I think this acidity is a very mature taste.
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