やすLast time, chilled. This time, heated sake.
Boiled in a tin cup. At first it was about 35 degrees. At first, the aroma is of weak acidity with a weakly outlined syrupy aroma. The acidity is blurred in the mouth, and the sweetness is not well balanced. The temperature is not right.
Next time, try it at about 45 degrees Celsius.
The aroma changes to a sweet aroma with a nice volume, like a balance of caramel-like cotton candy and yogurt. In the mouth, a thick, soft acidity envelopes the sweetness of the rice, which is both voluminous and gentle. The sharpness is also mild. This is usually a well-balanced, mature, gently heated sake 🍶.
When I tasted it at 35 degrees, I thought it would definitely taste better chilled, but at 45 degrees, the aroma and flavor base is exactly what I usually love in my favorite matured heated sake, plus the acidity is up front, making it light and easy to drink ✨.
This is delicious 🍶.
I can trust a sake that tastes as good heated as it does chilled.
It's really amazing that they managed to combine a dense, deep flavor with modern drinkability in a special brewing process using old sake (aged 10 years) in a kijoshu brewing process based on Bodai yeast yeast yeast.
By the way, it comes with a sticker that changes color depending on the temperature when you put it on the chirori or the bowl. How kind ✨✨
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