It seems to have this flavor due to the citric acid of the white koji.
The freshness and sourness come in neatly.
Today, I'm going to have it with the best red meat of the fresh fish shop in my neighborhood ☺️.
I got it directly from the brewer at Seibu Ikebukuro.
I made Seri Shabu Nabe with chicken white soup.
It was a great success. The aroma and mellowness of sake stand out.