根本祐二
Rice Polishing Ratio→45% (both koji rice and kake rice)
Rice types suitable for sake brewing: Yamadanishiki (koji rice), Gohyakumangoku (kake rice)
Alcohol content→15
Yeast -> ? (Kanazawa yeast? ...I guess)
I was attracted by the cute label.
I picked it up and found it was Tedorigawa!
And it's a sake that goes well with heated sake.
The product description says you can enjoy it in three ways: cold, at room temperature, and warmed.
It's a sake that can be enjoyed in three stages: cold, at room temperature, and warmed.
I wanted to try it right away.
So I started at room temperature.
At room temperature, the richness and umami of Yamahai is weaker.
It has a beautiful mouthfeel.
The fruity aroma of Daiginjo
Then change to a heated sake.
The flavor changes around 30 degrees Celsius.
The bitterness and spiciness weaken.
It has the umami of Yamahai.
40℃ is the best balance.
When the temperature is over 42℃, you can easily feel the alcohol.
I think it's better to drink it at around
So it's best to drink it at around that temperature.
Personally, I like to drink it after
Personally, I like it when it's cooled down to
I really like it when it's about 35 degrees Celsius (///ω///)
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