マルThis is one of Sukumasa's hanpukai for March.
This sake is part of the experimental brewing series by Laughing Shiki Shuzo, and is made with the Tokyo University of Agriculture's Sakura flower yeast.
I've heard a lot about flower yeast, but I can't tell the difference at all🤣.
I have had the white, black, and blue versions of Sensation, so I was under the impression that it was rather acidic, but this one was sweeter, less acidic, and left a slightly bitter taste 🧐.
I like Sensation, but I think this one is also delicious.
It was served with boiled soy beans, just like in spring 🍶.
It's nice to be able to feel the four seasons in Japan even in the ingredients 😊.
Japanese>English
ポンちゃんGood evening, Maru-san 🦉.
LOL I thought it was a flavor not often seen in Shiki, but as you said, I thought it was a good one 😊.
Fava bean❣️ it's spring 🌸
Japanese>English
マルGood evening Pon, good evening 🌓.
I think it's wonderful that your knee-jerk reaction, Laughing Four Seasons, is challenging!
I really admire you, even though it is risky to launch a flavor that has never been done before 😊.
I love fava beans so much 😊.
Japanese>English