セナゲ
Junmai Ginjo Namahasho, velour-like material on the label
On the first day, it was a light, fresh yeast yeast. Apple-like aroma.
A few days later, I drank it and found sourness and a slippery umami flavor.
Can I write about my strange impression? The umami atmosphere and the aroma when it passed through the nose reminded me of tarako (cod roe). I wonder why... something about amino acids?
Japanese>English