まーつ
Hakubotan at Saijo Sake Festival
Koihana and Koihana Rouge were compared.
This one was made with malic acid yeast,
This one is characterized by its sharp acidity.
The normal Koihana had a mild sourness, but this one had a fruity sourness,
but this one had a fruity sourness.
Both bottles were delicious,
I bought a set of 500mm bottles.
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