susan
Cold sake
Pear skin. Quirky aroma of ripe kiwi. Clear. Lemon scent
Drink. Tangy and carbonated. Kiwi sweetness gradually increases. Bitterness of blue banana peel. When you swallow it, the fullness spreads all over your tongue. The accent of the bitterness tightens it up. I can't capture it well.
45°C
The aroma of cedar and the sourness of lactic acid bacteria.
Drink. Gently and lightly, it goes into the mouth easily. The bitter taste explodes immediately. Faint cedar. As it rolls, it becomes thicker. When swallowed, the bitterness and umami, rich and sticky on the tongue.
55℃.
It is deep. Very deep. Film that can be made into warmed milk
Drink. Taut mouthfeel. It is squeaky. Strong alcoholic feeling of milk base. Bitterness, astringency, and richness are heavy. It becomes thicker and thicker. When you swallow it, it is quiet heavy.
65℃.
Lactic acid milk. I don't know what I'm talking about. Endlessly clear rice at the back.
Drink. Smooth and mellow. The bark of a burnt tree. The variety of the tree is unknown. A faint sourness is visible. The sweetness of the rice is light and dark. After swallowing, it disappears down the throat.
I don't think I could fully feel the charm. Personally, I prefer Junmai Ginjo much more.
I have tried Junmai, Junmai-Ginjo, and Junmai-Daiginjo, and there is a case that Junmai-Daiginjo does not suit my taste the most.
I won't be repeating it.
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