トオル
When the bottle is opened, there is a gaseous feeling like that of a raw sake, a slight tingling, a fresh sweetness like that of a ramune, a citrus acidity, and a bitterness reminiscent of shochu, perhaps due to the use of white malted rice.
On the fourth day, it has become more rounded, with a slight sweetness and umami, followed by sourness and bitterness, making it more cohesive. It is much calmer than normal Nabeshima, half of the impression of shochu, and has an elegant and interesting taste.
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