This sake is from Kuwabara Sake Brewery in Masuda City, Shimane Prefecture.
It has a moderate umami and sweetness, with a mild aftertaste, and I paired it with boiled fish dishes. I drank it cold, but it might be good warmed as well.
It will be served unopened for about a month and left at room temperature.
On the first day, it is served warm at 40℃. At 45℃, the umami is a little more noticeable, and at 50℃ or 60℃ with about 10% more water added, the sourness is still there, but the medicinal taste has subsided and it becomes gentle and just right. I don't know, but I think this level of moderation among matured types is the original flavor of the brand. Even when it cools down, it still has acidity and umami that envelopes it, so I think it should be served hot or warmed.
Cold sake on the second day. This one has a more orthodox aroma and umami of grains, and the acidity is relatively low and slowly fades away. When it is closer to room temperature, the acidity and bitterness increase slightly.
Personally, I would choose this sake cold by a narrow margin. If you like acidity, you should warm it up.
It has a matured feel that makes you wonder if it is really new sake, although this may be due to the characteristics of the brand and the fact that it is new sake. I had the impression that it was a slightly lighter brand among matured sake, but my perception was shattered. It is indeed a San'in sake. I have an image that heated sake from Shimane is more acidic than that from Tottori.
Thanks for your comment, chika: 🙇♂️
It seems that there are a few stores that sell it nationwide, but not many 😅I guess it is a strong place for matured or heated sake.
There is no photo of this sake, but it has a solid nigori-stained taste.
It has a slight calpis-like aroma. It has a hard mouthfeel with sharp acidity and a light flavor. Despite its appearance, it has a dry taste and can be paired with a variety of dishes.
