Kab
The aroma is melon-like, but also a bit herbal with a hint of zing.
The first day it was warmed up to 40°C (104°F). The first day was spent heating it up to 40°C. From the start, it had a dry, spicy flavor, and it was sharp and sharp as it was. Raising the temperature to 45°C or 50°C does not make much difference.
Room temperature. It is still herbal and dry. It also has umami. The sharpness is slightly lessened.
It can be served cold on the second day. It is slightly bitter, and the sharpness is more bitter than dry, but it is not unpleasantly bitter, and the umami can still be felt.
It is a dry sake with a rather dry impression and herbal accents. It is suitable for room temperature to warming, but it can also be served cold, and it does not change much whether it is heated at low or high temperatures.
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