あみーご
Zubari is a shocking taste.
If you like sharp junmai, please try it.
When I drank it on the first day, I didn't think it was tasty because it had too many peculiarities to be frank, but two weeks after opening the bottle, I thought, "Oh, isn't it pretty good? But after two weeks from opening the bottle, I thought, "Isn't this wine pretty tasty?" After two weeks of drinking, however, the taste has changed.
After 2 weeks, the peculiarity became less and I thought it was easy to drink, but this time, the assertion of umami and heaviness was stronger and I had the feeling that "It's soooooooooooooooooooooooooooooooooooooooooooo good! I had the feeling that it was "soppy!
It is not actually salty. It is such a strong umami of rice.
As recommended by the brewer, it is best at room temperature.
Apparently, it is made in the same way as in the Edo period.
I am a pervert, and I can't get enough 🤣.
It goes well with cheese and other strong-flavored snacks.
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