酒浸り
Sweet and sour dessert wine🍰.
After opening the bottle, the sourness increases with each passing day.
Triple acidic combination of No.77 yeast (malic acid), Yamahai yeast (lactic acid), and white malted rice (citric acid). The malic acid attack in the mouth, the complex acidity in the middle, and the citric acid bitterness lingers at the end.
This year's Type A is a sweet model. It is full of sweetness and has a soft, elegant finish with a soft acidity. We have produced many ferocious beats that have been overturned by acidity, but a gentle and gentle type A is also good.
Satisfaction with drinking: 🍶🍶🍶🍶🍶🍶🍶.
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