unagi
The 12 minutes to open the bottle was the longest ever, and the only thing to be expected was the appearance of the red tag on the bottle, my favorite warning to open the bottle. The 2cm of oli that had accumulated at the bottom of the bottle came up with the bubbles at once, and the bottle was automatically stirred.
Freshness, mellowness, and a high density of acidity, sweetness, and umami all coexist with a crisp, clean aftertaste, making it a strange sake that can be served cold or warmed. This is delicious.
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