bouken
They use a yeast called "Kyo no Koto" which was jointly developed by Sasaki Shuzo and the Kyoto City Institute of Industrial Technology. If that's the case, why don't they write it on the label?
It's quite floral, but banana-like. At the end, the sourness kills it. So far, I don't think I've had a bad bottle of Fuoh.
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