FSB
I bought it from the brewer's e-commerce site around April.
I had already opened the sake bottle I bought together with it, but I didn't touch this one until August...
Time flies.
Pouring it into a glass, you can see the color! It's a beautiful golden color. There is no doubt about it.
The quality of the sake is crystal clear, as it is made with water.
The aroma is of rice and soft acidity, typical of Yamahai.
When you drink it, you can taste the rich umami of rice. Then, there is a soft acidity typical of Yamahai, followed by a refreshing alcohol taste.
Now to warm up the sake!
As the label on the back of the bottle says, it should be heated to 50 degrees Celsius (50 degrees Fahrenheit; 55 degrees Fahrenheit or higher is too hot). (50 degrees Celsius, 55 degrees or higher is not a jumpy warming).
Boil water, turn off the heat, and soak the sake bottle for 3 minutes.
This kind of sake is more robust when chilled, but when heated, the flavor and taste rounds out and it's easy to drink.
Just as eating something sweet makes you want to eat something salty, drinking unfiltered nama-hara makes you want to drink a classic.
It's great.
Japanese>English