Kariho山廃純米酒 燗あがり
KabFrom 40℃. It has a slight aroma of aging, and when you drink it, you will unexpectedly feel the sweetness of kibi sugar as well as the umami of rice. At 45℃, it is almost the same.
At 50°C, the sweetness is present but the sharpness is more pronounced, and at 60°C, the sharpness is even more pronounced, similar to the image of Kariho super-harakuchi. It has different qualities when warmed to lukewarm/jokan, heated to hot, or quickly heated.
It has a sharpness, but I think it is on the sweet side for a Kariho. It does not have a Yamahai-like feel, which is surprising.
It is especially good with meat and nuts, but of course iburigakko is also good, and anything is OK.
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