susan
This sake is almost never distributed as a nama-shu. It is only available at one shop in Japan. It will be the first and last time you can drink it.
First, drink it cold.
The alcohol stings the nose. Next, the quiet, clear coldness cools your nasal cavity and lungs as well. But somehow you feel warmth.
Drink it. Mellow and syrupy. Next, canned pineapple. The syrup is clear and gooey sweet. The sweetness and richness of a ripe persimmon.
When you swallow it, it has a bitterness like the wild grass in spring. The richness remains at the tongue.
Next, 45 degrees Celsius
Steam in the falling snow. Is it freshly cooked rice? The breath?
Drink. Loose and smooth. The sense of rice swells. I remember here that it was 18 degrees alcohol.
When I swallow, the bitterness at the tongue and the strong alcohol
Next, 55 degrees Celsius.
The alcoholic feeling has weakened a little. Aroma of rice
Drink it. For a moment, it makes you think it's water, but when you let your guard down, the strong alcohol hits you. It is light, dry and mellow.
After swallowing, only the bitter taste remains on the tongue.
The last temperature is 65℃.
The alcohol is suppressed and the sense of rice is dominant.
Drink it. It has a heavy nuance like Yamahai. It is like drinking freshly cooked rice. The richness, bitterness and astringency after drinking are wonderful.
It is the first Ginjo in a long time. It is delicious.
I would love to repeat it, but I don't think it will ever be available again.
It is a sake whose goodness explodes at the extremes of chilled and 65℃.
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