だんごうまい
The white koji used in shochu making is used.
It is characterized by its high acidity (4.0).
Oh! It's the sourness of citric acid!
It comes after enjoying the flavor of Junmai-shu
The sharpness of the citrus acidity and bitterness is delicious.
Why does citric acid taste so good when you feel tired?
I wonder why it tastes so good.
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