大木
It is fresh and gassy, with a hint of garnish.
The aroma is fruity, sweet and sour. The taste is sweet and refreshing.
The sourness seems like lactic acid bacteria. (Is it because of the origami? I am not sure about this...)
It might be lactobacillus-like...? I thought it might be lactobacillus-like...?
Postscript ∶.
I drank it with just the supernatant and found it to be sweeter than when mixed.
When mixed, it's more bitter and less sweet...sort of. I like them both...twice as good.
In connection with Miyagi, triangular fried tofu + grated soy sauce also went well together.
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