KabTakezumi has a good reputation these days.
It is a blend of 10 years old Yamadanishiki, 5 years old Yamadanishiki, and 5 years old Gohyakumangoku.
First, a little at room temperature.
The aroma is very mature. The aroma is very mature.
It has a strong medicinal taste, and the bitterness is very sharp. It is a little bitter even while eating.
This should be heated.
40°C (104°F). The bitterness is the base, but the umami gradually swells and lifts.
45°C (45°F). The bitterness quickly diminishes and the umami of the fine rice gradually comes through.
At 50℃, the umami is still present, but the impression of bitterness and sharpness becomes stronger.
The best temperature would be 45℃.
It is a taste that you can breathe a sigh of relief when heated, but it also has a somewhat blurred impression, and personally, it is not one that sticks with me that much in this series.
It mellowed out after 2 weeks, so it may not be focused immediately after opening.
I think it's a good brewery, so I'm looking forward to seeing the changes after opening the bottle and another spec.
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