BacchusNY
A bottle of this one to accompany you tonight. When I opened the bottle, I noticed a unique aroma. It is hard to describe, but is it derived from lactic acid bacteria? I may not like it very much. When I put it in my mouth without mixing in the oli, it has a unique flavor. Aroma of wood? After the woody aroma, there is a strong sour taste. Hmmm, it is not my favorite. When paired with grilled barracuda, the corners are removed and it becomes a little easier to drink. When mixed with Ori, the sweetness increases and it becomes much easier to drink.
It was a surprising encounter to find out that there are many different brewing directions for our favorite sake!
Japanese>English