Kokken垂れ口 生原酒
たけさんIt is a mass of umami extract.
It's like drinking a thick broth without adding soy sauce or salt.
It's tasty, but it's not really a sake...
It has the pungent taste of alcohol, but it's very mild, so I wonder what would go well with it?
Miso? Maybe firefly squid with spicy vinegared miso?
I don't dislike it, but I have a hard time finding a good use for it.
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