バナ@39
I've always wanted to drink from Tsuchida Shuzo.
Shin Tschida is their new standard sake.
It should be kept at room temperature as specified by the brewery.
The aroma is lactic acid.
The aroma is lactic acid.
It tastes like acid!
Slightly peculiar sugar at the back.
The impression of maturity is well understood.
It has a slightly less alcoholic feel to it.
I'm letting go of this drink and it's delicious! And I don't believe anyone who recommends it at all.
But it's not bad at all.
It's not bad at all, but it's interesting.
The first day was inconsistent.
That's what I thought, but the brewery says not to judge it on the first day.
Let's just be patient with it.
Japanese>English
バナ@39
Two weeks after opening the bottle. Taste a sip every day.
Let it cool once.
The aroma is as strong as ever.
The acidity is becoming more rounded.
The aroma of dried apricots came out in the aroma.
Japanese>English
バナ@39
A month after opening. It tastes best now...maybe.
I drink it at room temperature, but I don't feel it's hard to drink anymore. The aroma is still like dried fruit.
It has a harmonious acidity and sweetness.
There is no bitterness.
I think it is delicious. I am not so sure about the taste.
Japanese>English