Hakucho Doburoku the taste itself is a

the taste itself is a surprise contrast of gentle sweetness

With its top quality and the balanced taste

something that requires a lot of technical skill to achieve

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Hakucho Doburoku the taste itself is aA complex blend of so many different acids, it will knock you off your feet. Malic acid from yeast number 77, citric acid from the white koji, and lactic acid from Yamahai starter production. insane! The flavors are ever changing on the pallet, starting soft and lightly sweet from the notes of fruit, taking a turn with a light sharp acidity, then finishing softly.