日々是酩酊🍶
I guess it's the kind of sake that grows on you.
On the day I bought it, when I drank it chilled, it was an astringent, plain liquid with little sweetness or flavor.
I decided to leave it at room temperature for three days, but the sweetness and flavor still hadn't come out.
Today, I opened the bottle and left it at room temperature for about 10 days. Finally, the umami and a hint of sweetness opened up, and the texture became smooth.
Long awaited and ✨delicious✨.
I was wondering how it would be different if it was brewed with pesticide-free rice...
It's quite challenging to wait this long to find out the true value.
Oh, maybe if you heated it up, it would taste better sooner?
Japanese>English