Waccho
Following last year, this year's Issho🍶 has a clean, fruity ginjo aroma. Sweetness is followed by bitterness and moderate acidity. There is almost no sense of gas, but there is a spiciness. When the lees are mixed, the full-bodied flavor is added, and it is tangy, dry, and full-bitter. Compared to last year, it has more umami but less freshness... 🤔🤔🤔🤔Dry spice curry ◎The second day, it became a little richer and more bitter, but delicious 😋The second day, for some reason, I decided to make my own motsu-ni (pork bone) 😅I spent several hours simmering it using the internet and videos ・・・・・The result was ◎It went well with sake 👍😁.
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ジェイ&ノビィ
Hi Waccho 😃
Everyone has their own way of feeling, but I know that the taste has changed with the return of Edo 🤔.
Your homemade and richly simmered motsu-ni 😍 is a great accompaniment 🤗.
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Waccho
Good evening Jay & Nobby😄Basically delicious with different tastes 😋😋😋.
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