Tamagawa純米吟醸 みゃー5
KabTwo bottles were opened at once after the medical checkup.
It is a beginner's version of Tamagawa, so I started it at a low 45°C. The aroma is almost nonexistent.
There is almost no aroma.
When you drink it, a slight bitterness or pungency is followed by the umami of rice, which is well balanced and expands. The bitterness is not at all unpleasant.
The aftertaste is again pungent and sharp.
40℃ is almost the same, but the syrupiness and minerality are a little stronger. 50℃ is not bad, but it is a little blurred. Personally, 45℃ is the best.
When it cools down to room temperature, it becomes a little syrupy. It is a bit old-fashioned, but it is good.
It is light for a Tamagawa, and has a high degree of perfection, and is probably the driest of the Tamagawa's. If you drink it with the preconceived notion that Tamagawa is supposed to be hot, it is not good for me personally (of course, everyone has their own preferences).
It is somewhat similar to the standard junmai from Tohoku, and can be drunk with peace of mind. It goes well with Hoya.
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