まつちよ
I drank a draft Donburi last month, and this time it will be a fire-aged Donburi 🍶.
The first aroma is sweet with a hint of acidity, like that of sweetened yogurt.
In the mouth, it has a slightly sweet and sour taste like Calpis with a milky rice flavor.
It finishes with a hint of sourness.
Compared to the freshness of the raw sake Donburi, it does not have the same freshness, but the fire-quenching process makes it more rounded and mellow, and it seems a little sweeter despite the same specifications.
The lactic acidity like yogurt was unexpected, as I did not feel it in the nama-zake.
Personally, I think I prefer the hi-ire over the nama-shu.
It was very tasty ✨🍶.
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