ひでゆき
On the second day, the taste was strong and astringent. On the third day, the savoriness started to blend into the flavor and it became more Hakurakusei-like. On the third day, the savoriness started to blend into the open umami, giving it a more Hakurakusei-like flavor. It still needs a drop of ice, but of course it is good when paired with fish. It would be good with fish, of course, as long as you can enjoy the strength of the flavor. If we wait a little longer, I'm sure it will bloom with a wonderful flavor.
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