susan
First, a cold sake.
Clear spring as the brand name. Pale pineapple syrup with a few drops of young pineapple juice.
Drink. Squash type sour pineapple. Bitterness of carbonation. The more you roll it, the more it cooks down and comes together. When swallowed, a robust, refreshing, slightly blue pineapple.
Next, 35℃.
No change in aroma. It has become a little softer.
Drink it. There is almost no change in the taste. But it has a nuance like a fine kudzu-yu without sugar. When you swallow it, it has a metallic bitter taste. Metallic
Next, 45℃.
The aroma has almost disappeared. Slight rice
Drink. Loose pale rice. Soft. I've never felt rice so fragile. Like a fluffy hamper. Swallowing it, this is lukewarm! Delicious.
Finally, 55 degrees Celsius.
Clear as if sharpened. Slightly metallic acidity.
Drink. Loose! Loose! Loose! And pale! I think this mature flavor is one of the perfection of sake. The aroma gradually increases, and after swallowing, there's this lingering aftertaste! Good!
This sake shows its true value from 45℃. Please do not pair it with tare yakiniku (grilled meat with sauce) or mentaiko potatoes. Drinking Kappo cuisine
This was my first time to try Haruka, but I have another bottle of Junmai Ginjo. Let's see how it goes! I can't wait to find out!
Japanese>English