Tatsuriki純米 神龍錦70
KabRyuriki prior to the Year of the Dragon. It is said to be limited to Iwaya.
It was produced in May. The aroma of alcohol is quite strong. The color is quite yellow.
From room temperature. It has a light nutty ripeness. There is a bit of bitterness and a little bit of thickening.
The umami is a bit bloated and the spiciness gradually finishes it off.
Warmed at 40℃. The spiciness becomes stronger and it finishes quickly. 45℃ and 50℃ are almost the same. Personally, I like it best at medium temperatures, but it does not change much.
Cold sake. It still has a ripe taste, but not as much as at room temperature. It has a refreshing feeling and a slightly milder ripeness and bitterness than at room temperature.
It is a refreshing sake, but the vector is different from the same type of sake from the Tohoku region. Because it is a spring shipment, it has more ripeness than expected and is a light ripe sake. When heated up, the ripeness is lessened, but the sharpness improves, and you can enjoy the change in temperature. Personally, I would say that the order is: heated > chilled > room temperature. It goes well with a variety of dishes, but grilled mackerel was the best.
Japanese>English