hoshiaki
Junmai 🍶Seikyuu 4-step brewing ✨Kusatsu Sanbushi Yamada Nishiki🌾 from Ota City, Shimane Prefecture.
Strong acidity 😳. Only possible with a traditional sake yeast yeast yeast yeast. I wonder if the four-stage brewing process further increases the acidity 🤔. Kire ✨. Matches with vinegared horse mackerel and cucumber 🐟. The acidity is softened. Reduces the fishy smell of aji. Sourness of sake and snacks works well in hot summer 😆.
Umi to @Takadanobaba 20230707
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