バナ@39
It's winter.
Speaking of winter, yes! It's the season of turbidity.
We're seeing more and more turbidity in the sake on the market!
The first gurgle of the season is immovable.
Open the bottle and start with just the supernatant.
The aroma is acidic and swollen with a sweet aroma.
In the mouth, it's definitely not sweet. It is refreshing and crisp.
There is a slight astringency in the back end.
When mixed with the muddy one, it is very tender.
The aroma is totally different.
It has a creamy aroma of rice.
The taste is very spicy, far from the aroma.
It is spicy.
The alcohol taste is perfect.
And it is bitter.
The sweetness and flavor of rice at the back.
The dry sign doesn't lie!
This is also an ant.
I'm struggling with atheism.
Japanese>English
バナ@39
As the temperature rises, the sweetness comes to stand up a bit.
The warmth of the alcohol comes to dominate the spiciness as you get used to it.
It might be better to warm up.
Japanese>English
バナ@39
I drank the keema curry as an entrée.
I thought it was going to war in my mouth, but the drink was a step backwards. The creaminess combined with the creaminess of the drink is no longer sweet and lushy.
Japanese>English