hatahata
First, take a sip at room temperature.
It has an aged aroma and flavor, but it's not overpowering.
Then we try it hot, as recommended.
It's certainly more delicious this way, with more umami and sourness, but I was disappointed by how easy it was to drink, as I was expecting something a little more intense since it's been aged for over 10 years.
Then I left it at room temperature for two days to check the taste.
Obviously the aroma and taste are getting stronger!
If you heat it up, you'll be blown away! The umami comes through.
The acidity reminds me of citrus.
It has a complexity reminiscent of Shaoxing wine.
This is it! This is what I was looking for!
It was not defeated even by miso-based dishes.
I enjoyed this interesting sake aged for more than 10 years.
Japanese>English