Kab
It was produced in November of the 4th year. Yuki no Bijin is a small brewery, so it is considered to be a fairly sleepy category.
It has a gaseous taste.
Start with a cold sake. The aroma is clean, citrusy and minty.
The ripe sweetness comes for a moment, but it is quickly followed by an alcoholic or minty suessful sensation, and then it finishes with a bitter or sour taste.
When heated, you first feel the sourness. After that, the umami expands, and the sharpness is more spicy than bitter.
At 45℃, the sourness becomes mellower than at 40℃, and at 50℃, it becomes quite spicy, so 45℃ is the best temperature. The best way to drink Kire is to warm it up and cool it down, as it becomes the most mellow. It also goes well with a variety of food. It is especially good with black garlic.
It is a unique sake that is sour when heated and bitter when cold, but it has a refreshing dryness that is more suited for summer. It has an alcohol taste, which is unique in that it is both alcoholic and dry.
It is not enough umami when served cold and has a bitter taste, so I prefer it warmed up.
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