bap
Aozora sometimes seen in Tabei
This time it's Yuuzan-Nishiki.
I'm curious about the "kouji-mashimashi" notation.
No.7 dyne type
Sweetness and acidity give it a slightly heavy mouthfeel.
The higher the temperature, the better.
the more the temperature is raised, the calmer and richer the taste becomes.
It is fun to see comrades who read "Aozora" as "Sora Aoi" and feel nostalgia for it, and get a bit of a kick out of it.
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