susan
Cold sake
Classic aroma with a slight acidity.
Drink. It has the same nuance as Niigata's Danrei dry sake. After a pause, sweetness, richness and a hint of bitterness emerge. When you swallow it, you will feel as if you are naturally stretching out your chopsticks for a snack.
40°C
The base of the aroma expands. I'm not sure what I'm saying, but that's the feeling I get.
Drink it. It is still a classic Niigata style. Slightly acidic. The fullness is moderate and the bitterness has increased. After swallowing, it has a bitter aftertaste that stays for a long time.
50°C
Aroma of rice. Slightly yellowish rice cake aroma.
Drinking. All the elements have come together well. While you are thinking this, the bitterness and the intense richness of the flavor come through. A vertical crease appears between your eyes. There is a light freshness in the back. It's delicious. After swallowing, the bitterness lingers gracefully.
60°C
The sense of rice has slightly deteriorated. The aroma is a little distracting.
Drink it. The unpleasant aroma is still noticeable in the mouth. However, in my experience, it also has a unique flavor. That is the melted top sugar feeling that you can faintly feel on your upper lip. It's the kind of thing that accumulates at the bottom of a coffee cup when the mixture is sweet. I felt it yesterday in Takachiyo, but it was the first time I felt it on my upper lip. When I swallow it, I feel fresh sweetness.
I won't be repeating this.
Japanese>English
susan
After drinking a few bottles of Midorikawa, I realized that I prefer raw sake to infused sake, especially when it comes to this brewery. It's the first time I've ever seen a brand where the taste is so clearly divided between hired and unpasteurized sake.
Japanese>English