YamashiroyaSTANDARD CLASS 火入
Kab
On the first day, it will be heated to 40°C.
The aroma is somewhat fresh and mild, with a ricey and rummy note. When you drink it, you first feel a rather strong metallic minerality, and the rice flavor expands with the spiciness, lifting it up gradually.
On the second day, the sake is served cold (about 10°C?), close to room temperature. The first day, the sake is cooled to near room temperature (about 10°C?). The aroma is still very rummy. It also has a slight gaseous taste, with a golden and grapefruit-like acidity, and gradually becomes spicy and sharp with umami. Both are good, but the cold sake is a little less peculiar and has more sharpness.
It is a Niigata-style light sake with minerality and umami. Personally, I prefer it with a little bit of a golden flavor and a little bit of a minerality hidden behind it, but only a little.
It is a highly complete sake for a meal.
It can be stored at room temperature for a month before opening, and is good as a balancing act for a modern-centered liquor store.
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