Sweet and juicy, it goes well with the acidity of the battera vinegared rice. The aftertaste is astringent and bitter.
This is the first time for me to drink Chochin, and it is very interesting.
I would like to match it with various meals.
When the bottle was opened, it had a strong acidity and the alcohol (18%) was all over the place.
However, after a few days, the acidity faded a little and a roundness and umami flavor emerged. It is now suitable for Osechi.
At room temperature, it has a heavy umami flavor and a sharpness with a slight raw/alcoholic taste.
At 50°C (50°F) warmed, the mild sweetness increases, and the raw feel is lessened. 60°C (60°F) warmed further increases the sweetness; best served at 60°C (60°F)?
In general, we prefer it warmed.
Served cold, powerful and umami!
Served watered and heated, powerful and umami!
The rice flavor is still there, but it has become a gentler brother!
You can drink it all the time!
