コタロー
When I peeled off the metal cover, there was a yellowish sticky ingredient around the lid...had it been stored too long? I opened the bottle with a sense of excitement. (And it was as hard to open as the Purple Space.)
The aroma is soy sauce...!
When you take a sip, you can feel the bubbles, the soy sauce, and the burnt caramel-like aroma. The mouthfeel is sweet and...what is it...sweet, like mirin (sweet sake) or mitarashi (sweet sake). But the taste is surprisingly quick. It's like a "shuwashuwa, amajoishii ichisshuhu"! It's like that...(?) It's a little too strong because it is soy sauce based.
Because it is soy sauce-based, it goes very well with foods that have a slightly strong soy sauce flavor.
Is it originally this kind of flavor, or did we let it sit too long?
The next day, when I drank the supernatant, I felt less soy sauce than the day before. The next day, I drank the supernatant and found it to be less soy saucey than the day before, with a savory but sour taste. When mixed, the mild soy sauce and rice flavor increases.
When heated, it tastes like rice and sweet sake, but not as sweet as when chilled. As it cools, the sharpness improves.
Furthermore, the next day, it becomes less soy-saucey. It became a mild sweet and sour nigori, leaving a slight savory flavor. I think I like it better when it is freshly opened because it has more impact.
What the heck is this? I was surprised at how interesting this sake was!
Japanese>English