Taka
The color of the wine is almost colorless and transparent, and the water quality is clear in the swirling process, leaving a clear leg.
On the palate, the aroma of matured, unpasteurized rice spreads out, but there is little impurity and it comes through clearly (partly due to the fact that it was just opened). (The fact that it was just after opening the bottle is also a factor.)
On the palate, a light attack is followed by bitterness and tangy acidity in the early stages, while the flavor and complexity are present in the throat. The bitterness and acidity at the outset remain strong until the end. The quality of the drink is sharp, with a flavor reminiscent of fermented foods and an apricot-like sourness.
Environment: 26 degrees Celsius, stored indoors at room temperature
We recommend warming it up, but it should be lukewarm to high in order to bring out the flavor, and room temperature to human skin to bring out the acidity. and the way you drink it makes each feature more pronounced.
Scene: Drinks in the house
Because of the flavor of the fermentation and its refreshing taste, it can be used to cook mackerel in miso and tsukudani (tsukudani) with sansho (Japanese pepper) and butterbur, which takes advantage of its sourness. etc.
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