Cold. When it enters the mouth, it is water? It has a mild impact and tastes like a mild white fish fillet sake. The aftertaste is dry but still lingers after drinking.
If you are not good at sake, you may feel like a medicine.
It is quite dry, and no particular flavor is felt. It's a Daiginjo, but I don't feel much aroma either. It has a sense of maturity. So it might be good with lukewarm sake.
I paired it with onsen manju, but it wasn't good.
Paker scores a 90! There's magic in this Pure Rice Daiginjo, at first we thought it was a smoked sake, then an hour later we thought it was a mellow sake. Richly structured, it's a smooth-drinking brew!
16.5% alcohol
Gohyakumangoku rice
Seimaibuai: 60%
SMV: +3.5
Acidity:
Profile: Rich & Dry
Tasted at room temperature
Aroma: yogurt, honey, mushroom
Taste, front-end: mushroom, mid-aged brie
Taste, back-end: earthiness, structured
Yamahai, muroka, genshu combine to deliver a rich, expressive sake with lots of depth. Works well chilled and standalone, or warmer with umami foods.