ヒロ
☀️
Akaban Omachi and flower yeast, an impactful combination😳.
We use floral yeast isolated from roses at Tokyo University of Agriculture.
Slightly colored and woody 🌲.
With a tight sweetness and soft acidity, this is a clear drink 😘.
The fact that it leaves a bitter taste in the clean and the more you drink it, the sweeter it gets is also great ⭐️
It was a strange mix of Omachi's heaviness and rose's gorgeousness 🤗.
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