さとー
The toji who worked at Gekkeikan? The brewery of
The aroma is lactic acid bacteria type, which I personally like!
When I drank it, I found that it was not like nigori (nigori) sake, which has a calpis-like taste, and although I felt the heaviness, there was no lingering feeling, and the taste was crisp and clean!
The gap between the taste and aroma occurs when you start with the aroma💦.
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