mirinMy preference ★★★★★
☆ Room temperature → Acidic aroma. The taste is still acidity, soy sauce and rice flavor. The mouthfeel is dry and light.
☆ 50℃→Heavier on the palate. Bitterness increases.
60-70℃→The most delicious temperature.
The acidity remains the same, but the Shaoxing wine feeling becomes weaker and the sweetness of the rice increases greatly.
The fullness and complexity of the taste is impressive.
Room temperature to hot, the base is always dry and acidic but not too harsh.
Warming increases its bulkiness and drains away the oiliness of the meal, making it a very good match for Chinese and strongly seasoned dishes.
Japanese>English