FSB
Purchased at La Jomon in May.
Originally located in Namie, Fukushima, the Nagai warehouse of the Suzuki Sake Brewery was lost in the earthquake and was rebuilt in Yamagata.
The brewery in Namie is now in operation, and the back paste seems to be a mixture of the one from the original Namie location and the Nagai brewery.
The brewing was R4BY, so it was aged for one year.
I have never had an aged Omachi sake, so my curiosity is piqued.
I started with a cold sake.
Poured into a glass, it was a pale tortoise color.
The aroma is faintly sweet, like candy candy.
The soft and fluffy acidity and alcohol taste are impressive. It is a little different from the softness characteristic of sake yeast yeast yeast yeast, and has a lighter touch.
Then, there is the sweetness of aged sake and the umami of rice. However, it is not that robust, but rather has a strong attack with a moderate aftertaste.
Next, we warmed it to lukewarm (40°C).
After turning off the heat of the boiling water, the sake was soaked for 3 minutes and 30 seconds.
This was amazing!
As soon as it was heated up, the sweetness and umami were immediately noticeable!
This is a sake that should be heated without hesitation.
My recent hypothesis is that the lightest sake should be heated to lukewarm or lower, while the darkest should be heated to hot or higher.
Heated sake is good.
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