やす☆
It is fresh on the palate, with a heavy umami of 17 degrees including the grape-like juiciness of Omachi, and a sharpness accompanied by acidity. At room temperature, the impression of firmness becomes stronger than freshness, which is not bad.
When heated to 55-60°C, the sweetness increases and there is a sharpness with acidity, so it is not bad when heated.
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