冷は常温
At the Shiga Products Museum...Tamakae's nama-shu, when first corked I felt it was hard and austere and thought "Oh, it would be good if it were refrigerated for a year", but a few hours later when it was cold or "room temperature" I felt it had a delicious flavor and it was delicious when warmed up, with a light roundness. I can feel it!
I can compare it to a skinny, muscular macho man (lol).
Japanese>English