Kab
🏆2023 10 private sake
One time fire-fermented. All Miyagi Junmai sake made with Miyagi yeast.
It is considered to be a food sake that can be served cold or at all temperatures, but I dare you to start with the warmed version.
40°C (104°F). The aroma is slightly alcoholic and sweet. When you put it in your mouth, it's hot. It is refreshing, but at the same time the umami of the rice is expanding. After that, the spiciness expands to the second level, and it quickly finishes.
At 45℃, the acidity increases considerably and it becomes slightly sour. Personally, I like it at 40℃, and it is difficult to find the right temperature.
Cold sake on the second day. The aroma is slightly vanilla-like or sweet, and the spiciness comes out when you drink it. It is warmed for its umami and chilled for its sharpness, but basically not much has changed.
It is also good enough to drink cold, but when it is lukewarm and at the right temperature, it hits the spot for my taste. It's a quintessence.
It is a beautiful Miyagi-style sake with both umami and sharpness, but it has enough umami to be dry, but not too dry.
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