sas
Fermented sake with a cautionary tale to open. It took me about 15 minutes to open it. (In the meantime, I was drinking some other sake.) Even while opening the bottle, the carbon dioxide gas pushes out the rice and sweet aroma of the sake.
The crispiness on the tongue immediately after opening the bottle is absolutely irresistible. With the carbon dioxide gas, the aroma and taste of the rice lactic acid spreads in the mouth. It has a refreshing aftertaste, and I personally felt it was a little bit like a raw rice cracker baked on the spot.
It might be better to cool it down and drink it in a champagne glass before opening it.
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