mirin
Purchased again, this time by the bottle.
The ooze that remains a little at the bottom of the bottle is not mixed (second photo on the left) → clear, fruity and sweet, with little pungency and bitterness.
Mixing (2nd photo on the right) → Rice sweetness becomes stronger, and there is a bitter pungency in the aftertaste.
Both are delicious in their own right, but it is better to mix them for hot sake.
Also, if the temperature is raised to 70°C, the sweetness becomes stronger and a little sourness enters the taste buds, while the mouthfeel is refreshing.
The lingering sweetness was the strongest at 70°C, but if you want to drink it at 70°C, I prefer the regular strong junmai sake that has been hi-nated.
Strong Nakadareki also has an impressive sweetness of rice, but it seems sweeter than Gohyakumangoku Nakadareki, perhaps because it has a stronger pungent bitterness than Gohyakumangoku.
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