disry
Second time brewing Pukupuku, this time DDH. This time it was DDH, and although I accidentally shook the bottle before opening it, it opened without spilling.
The aroma of hops is mild, and the sourness of lactic acid bacteria is stronger than that of DDH.
The gasiness is gentle, with a strong sweetness and acidity that is typical of Doburoku. The sourness is especially strong, similar to that of sour ales.
The sourness lasts until the end. This time, the doburoku feeling is quite strong, almost like vinegar at the end.
Quite distinctive. It may not be easy to sip.
Japanese>English