しんじょう
Very lactic and tasty (¡°Ohm!).
The nigorigo is also thin and quite light.
The recommended temperature is 50 degrees or higher, but it can also be served cold.
But it has more richness and staying power when heated up.
I prefer it warmed and cooled.
The softness and umami are still there.
Last adult trip of the year!
It's the end of the year!
Tomorrow is Arima!
168, 186 to win! Please come!
If I can get it, I'll buy a little expensive Akishika, Etsukaijin, Akishika, or Minami Pacific.
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