ずおとん
It is a nigori sake with an alcohol content of 6 degrees. They use white koji that produces a lot of citric acid for the koji mold, and they also put in three times the usual amount of koji mold.
In addition to the lactic acid bacteria drink, yogurt, and citrus-like aroma, there is also a strong aroma of rice. It has a creamy, milky mouthfeel with a very strong acidity and sweetness. It felt like a doburoku with a stronger acidity. It is more like a gulp than a swig. The creamy flavor would certainly go well with spicy food. Thank you very much for the meal 😊.
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