御前酒雄町三部作 乳酸菌増々菩提酛
Takashi
The other day at a liquor store near my client's office, I was curious about the Gozenshu "Omachi Trilogy".
I'm not an omatist, but I'm curious 🧐.
Among them, it has more lactobacilli! What does that mean?
It's not Ramen Jiro, but it's "Mashimashi" 🤣.
It's clear, but the flavor comes out step by step.
I can feel the sourness, but it's not a fruity sourness, it's a lactobacillus type? I guess so... lol.
On the other hand, it could be a little more yogurt-like.
If I drink it after a day, I can feel the taste of rice more.
The acidity is weaker? But it tastes good.
Does it taste sweeter?
Japanese>English