SAT
It starts out tin-cold, and the spiciness of the sake, or perhaps the aroma of rice, comes quickly in the aftertaste and quickly fades away. As it gradually reaches room temperature, it mellows out and the sense of umami becomes stronger and more pleasant on the palate. It goes great with the ume shiso rolls of swordfish. Goes well with the fat of fish. It also goes well with dry foods such as okaki. This is a type of sake that goes well with a wide range of snacks, but does not go well with fruits.
Although it is a junmai daiginjo, it does not have a gorgeous aroma, and even though the rice is highly polished, it is not too assertive, soft, and crisp.
Japanese>English