Y.Tokushige
I tried the super-hot one, which I don't drink very often.
＋It is indeed quite dry and robust, but it also has the umami of rice and a hint of sweetness.
When served cold, it has a delicate bitterness. When lukewarm, the umami spreads out more than the bitterness. The sake goes with the good tsumami, and the good sake goes with the good tsumami. The synergy never stops.
Sake rice → Niigata Prefecture acidity, Koji rice: Gohyakumangoku, Kake rice: Koshiibuki
Rice polishing ratio → 60
Alcohol content→18.5
Sake degree→+20.5
Acidity→1.25
Amino acidity→1.45
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