叫ぶ蝶
After two summers at room temperature, I am looking forward to seeing how it turns out. The conclusion was different from what we expected, with almost no sense of maturity. There was no off-flavor, no condensed sweetness, and it was the usual sweet and sour Ine Mangaka. Is it tough because of the high acidity? While heating it up with Masa-san's recipe from Guts, the sake warmer, I imagined that a fermented type such as kasuzuke would surely go well with it. It is delicious.
Japanese>English