yoyoyo
I enjoyed Hanaboe's mizu-hashi the other day, so I decided to repeat Hanaboe's recipe, this time with yamahai!
Aroma with a delicious sourness ✨
And when I drank it, I found that it had a rich acidity derived from natural lactic acid bacteria, though not as much as the mizu-hashiro!
And yet it has a clear and refreshing impression ✨.
It's delicious!
Hanaboe's sake is addictive!
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