Shichihon'yari低精白純米 80%精米火入れ 平成30酒造年度
ばんばんぶー
Room temperature
Sourness that seems to come from lactic acid and a hint of ginjo aroma.
It has a moderate sweetness, which is one of my favorite flavors in sake for hot sake.
Hot sake (3:30, 200W, 60℃→50℃)
The alcohol stimulation came to rise as soon as it hit my mouth because I warmed it too much, but otherwise the sweetness and acidity were just as good as when it was at room temperature.
Next time, I would like to try a shorter microwave time.
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