KabThis is the second in a series of aged sake, thinking of Noto. 2024 January, just after arrival, SECOND = 2 years aged, so probably 2021BY.
The temperature started at 45℃ because of the cold weather. The aroma is like an aged sake. It is quite spicy from the beginning, but it has a sweetness and acidity like dried persimmon or syrup, and a rice flavor like freshly cooked rice, and it finishes with spiciness.
Raise the temperature to 50℃. The initial sweetness becomes milder while the sharpness remains the same. At 60℃, the acidity becomes stronger, and 50℃ is the best temperature for the best balance. At room temperature, the spiciness becomes milder, but the acidity and bitterness are more pronounced. It is not bad at room temperature, but it should be warmed up.
It is a dry aged sake with sharpness and acidity, stable and complete at all temperatures, and is quite my favorite line. It is not part of the regular line because it is CWS, but with this skillful aging method, I would like to drink it actively, especially with regular products.
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