タロウ
I bought this sake to be left at room temperature even though it is a draft sake, and it will probably come into its own in the summer.
The color is slightly tinted.
The aroma is mellow. The aroma is mellow, with a hint of koji (malted rice), milkiness, and maybe a hint of pineapple.
The taste is also mellow, but also beautiful. It is rich in sweetness and moderate in acidity, and the volume comes with a bang, but for some reason it has a clean finish. It tastes good even at room temperature.
Warm it up. The mildness of the sweetness rises and it goes in smoothly, and the volume of the flavor remains the same as it fits better in the body.
It's meant to be left on the table, but it's delicious even in its current state! Will it last until summer? It is delicious both at room temperature and heated. How about chilled?
I really like Okuharima!
Japanese>English
ひるぺこ
Good evening, Mr. Tarou. I'm uninformed, so I have a question 💦Do you mean that the sweetness seems to expand in a rounded way if it is left at room temperature until summer? In fact, when I opened the bottle, did it seem like it would have tasted better without being laid out? Anyway, it looks delicious and I want to drink it 😋.
Japanese>English
タロウ
Hirupeko.
I know this may not be helpful because it is entirely subjective. I imagine that after leaving it at room temperature, the raw sake-like aroma fades and the umami and caramel-like flavors come out, but the cleanliness in its current state was unexpectedly good. It's like that.
Japanese>English
ひるぺこ
Thanks for the detailed explanation! I see what you mean, I agree that it skips the fresh-aged aroma and brings out the flavor. You didn't have to go that far to make it beautiful😊If it tastes good now, it will taste even better around summer 😋.
Japanese>English
タロウ
I wonder how it will turn out...
The good thing about a bottle of sake is that you can drink it while enjoying the changes!
Japanese>English