ごうEchizenmisaki Junginjo-Hyonen Limited Bottle Unrefined Nama-shu (2022BY) opens with a mild iso-type aroma with a hint of chocolate and a mature aroma. Despite the lush mouthfeel, it has a strong alcoholic character with a firm acidity and a rich umami flavor, followed by a light astringency. The middle part of the bottle is also filled with a tangy acidity, and it finishes with a light bitterness and underlying sweetness in the lingering aftertaste. I like the mellow complexity, calm umami, and sharpness. There are many raw aged sakes in Japan, but I would like people to know about them. At room temperature, the gentle ripeness and umami increase, in the sun, the acidity and sweetness increase and the astringency also increases, at human skin, the acidity catches up and the astringency is on the tongue, at lukewarm, it has a strong aftertaste, at hot, it has a balanced aftertaste because the alu feeling is also felt later, and at flying, it has a smooth umami and aftertaste including masking by the temperature. When heated, you can feel the ripeness of the sake, and when cooled, you can feel the ripeness of the sake, and when you add a little more, you can feel the three-dimensionality of the sake. Personally, I think it's cool to chilled or hot. It's a good choice, but I think it's quite tasty.
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