susan
Sake Days at Home Spring 2021 No.6
This is a gift of Keitora. I used to drink it a lot, but I haven't drunk it recently.
First, a cold sake.
The alcohol is thick and fresh. It's like being stabbed in the back of the nose.
Drink it. The sourness of pineapple and the aroma of apricot. When you swallow, the persimmon soaked in soju persists as if it soaked into the tongue.
Next, warm it up to 45℃.
It is very dark rice. It is close to shochu.
Drink it. It is soft. It is milky and rich.
The alcohol fills the mouth when it is swallowed.
It skips 55℃ and warms up to 65℃.
The syochu liqueur stings the nose.
Drink it. The sweetness and richness of rice. But it is hard!
My tongue is soaked in the shochu liqueur.
I couldn't taste it carefully because I was absorbed in talking with my father, but it's good.
It is a very hard sake for me personally. We consciously feel the shochu liqueur taste, and it was hard to enjoy it.
We don't think it will repeat by itself, but we want to enjoy it when we get it again.
I have an image that the range of the Keitora is not good. I wonder if I've drawn the wrong one this time.
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