susan
Cold sake first.
Fruity aroma with a fluffy scent. A sweet taste like a ripe persimmon.
Drink it. It starts with a light sweetness. The sweetness seems to expand, but it gradually converges. Instead, the natural umami of the rice comes to the fore. As you swallow, it quietly descends into bitterness.
Next, 35℃.
Quiet snow on a February morning
Drink. Loosely bitter kiwi. Thickness. It is not too tropical, and the flavor of the rice is still there. When you swallow it, it is full of light rice.
Next, 45℃.
The excitement of a winter afternoon before a town event.
Drink it. The acidity stands out a little. The fullness and sweetness are masked by bitterness, but the more you look for it, the more you will find. As you swallow, the savory taste is delightful.
Finally, 55℃.
All at once, sake! Sake used to smell like this... I feel like I've forgotten it lately.
Drink it. The sweetness of the moromi. The whole thing is boiled down and has a classic atmosphere. The richness of the rice and the bitterness are the main flavors. As you swallow, the trinity of satisfaction!
My personal best temperature is from 45℃. After all, Takachiyo is delicious. I am more of a Takachiyo fan than a Takachiyo fan.
I've been drinking the Takachiyo brand for a long time. I don't think that will change in the future.
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