やす☆
Home drinking. The color is slightly yellowish.
At room temperature, it has a delicious flavor with a sense of maturity, and it is sharp with a lime-like acidity that is typical of Shikishima, but there is a sense of youthfulness to it. Can it be left to mature further?
When heated to 45°C, the youthfulness of the room temperature taste is reduced and the mild umami expands, and the sharpness is good, but a little thin. Personally, I think lukewarm is the best way to drink it, but I can't deny the impression that it's halfway there.
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