Kab
It was on sale at a supermarket at a discount of one and I bought it without a second thought. It has a medicinal aroma with a sense of maturity.
At 40℃, it has a sweet taste with a hint of syrup. It has a sweet, syrupy flavor, which is followed by a pungent spiciness.
45℃. The medicinal smell disappears and the umami becomes stronger.
50℃. The spiciness becomes stronger from the beginning. Personally, I would choose 45℃ or 50℃, but 45℃ by a narrow margin.
I felt the same way with the classic, but after the second day, it becomes slightly sticky, and the first day is the best day. But of course, this does not mean that it is deteriorating.
Personally, I prefer the classic, but rarely see it, and this is also an orthodox aged wine that can be drunk with confidence. It is a sharp type.
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