Shin
A drink that changes its face with temperature.
At first I tried it cold or at room temperature and it was just a generic, uncharacteristic mountain waste type drink, but once it was heated up it was incredibly delicious.
It was like a girl who can change her impression of the drink with makeup.
There is a word on the label that I'm not familiar with, "mizumizushi", and according to my research, it's characterized by umami x kokuchi x sour aftertaste.
Also known as "Bodashizushi", this is a traditional method of producing sour water called "Soyashi-sui", and breeding the brewer's mother-of-pearl using the sour water.
It has a unique sourness that comes from the natural lactic acid bacteria used to make the best use of soybean water.
It ranks as one of the best drinks to drink with dinner in winter.
It is also good for when you want to drink alone.
⚫︎Rating 4.3 / 5.0 (when heated)
Japanese>English