sibylla_tks
Doburoku, brewed inside a sake bar in Osaka, was recommended to us by a liquor store.
I think we were given a manual on how to drink it when we bought it, but I remember it said something like, "Be careful not to blow out the bottle when you open the bottle! I remember that the manual said something about being careful not to blow out the bottle when opening it, so I carefully opened the bottle...
The bottle was opened easily without any blowout.
The aroma is gentle with a hint of sweetness.
It was separated during storage, but after stirring, I opened the bottle and it was like a very thick sweet sake.
When I poured it into a glass, it seemed to be fizzing on the surface, but when I drank it, I couldn't feel any bubbles.
The natural sweetness of the rice and lactic acidic acidity spread slowly and gradually dissipated.
In the latter half, some alcohol weight can be felt, but overall the image is soft, creamy, and Yakult-like.
It is not easy to drink, but it is so tasty that I almost drink a lot of it,
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