Kab
Detailed date on label. January for brewing, February for the top vat, and April for shipping. It sleeps at the brewery and the liquor store for a little while.
The temperature is from room temperature. The aroma is mild. Just a little pineapple-like.
When you drink it, it is thick and has quite a bitter taste, but it is not bitter, and the umami expands together. It is not sweet.
The bitterness and umami stay and gently and gradually pull up.
When cooled, the bitterness becomes less bitter than at room temperature, and the umami is felt while entering the bottle a little lighter, and the bitterness gives it a sharp edge. This is my personal preference.
On the fourth day, we tried heating the sake. Again, the bitterness fades. At 40°C and 45°C, the taste is similar, but at 50°C, the alcohol is a little stronger.
The umami is strong (not very full-bodied) and balanced in a strong direction. There is some bitterness, but it diminishes when the wine is cooled or warmed.
It is not a matured type, but it is mellow and quite easy to drink. Naturally, it has not lost any of its richness during the four days it has been on the bottle.
It is hard to decide whether to classify it as modern or classic, but since this is a junodai, the brewery as a whole must be in the classic direction.
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