mayu
It is like a little drop of syrup on the top of cottage cheese when it is made. It has a clear acidity like whey and a delicious flavor that goes down smoothly. You don't need any tsumami. Because it tastes like a combination of the knob and the alcohol 🤤.
I think mizu-hashiroshi is not to everyone's liking, but I love it 🩷.
Japanese>English