さなD
Rice used is Sagabiyori
The rice is aged at room temperature for about 2 years at home.
I remember that the color was originally a light yellowish color, but I think it has become slightly darker.
The flavor has a light aged feel, which is what I was aiming for.
The sweetness is also felt with a hint of zing.
It has changed a lot from the light, dry, and refreshing type.
It was a little sharp, so we left it for a while.
The corners were removed and it became more rounded.
Finally, I heated it up and it was the best ❣️
This was the first time I felt the fruity flavor in a heated sake.
I tried room temperature aging for the first time this time and was first of all satisfied.
I think I'm going to be addicted to it: ‼️
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