susan
Cold sake
Reminds me of the first time I drank Suminoe. The juice of ripe fruit dripping on a cold hard stone.
I drink it. Not piquant, but sizzling. The sweet richness of ripe strawberries and pineapples. There's also grilled straw hidden in the back.
When you swallow, the bitterness and astringency like after drinking a gulp of draft beer.
Next, 45℃.
Deep rice aroma and carbonated aroma
Drink it. Mellow and sweetness of baked straw. It soon becomes light and refreshing. It is a little light and dry. Immediately after swallowing, the alcohol including the sense of rice tightens the back of the throat.
Next, 55℃.
Weak aroma. However, when you sharpen your nose, you can feel the solid rice deep inside.
Drink it. The acidity stands out. Next, rice, richness, bitterness, and astringency. A little sibilance is also felt. Baked straw
Swallowing, the bitterness and alcohol tightened from the tongue to the throat.
The last temperature is 65℃.
The aroma, which was a little hard at 55℃, opens up a little.
Drink. Baked straw and country tatami. The thickening disappears and the richness remains the same. Bitterness and astringency have been suppressed. When swallowed, the sweetness of the rice and the alcohol that fills the nostrils
Very good sake. Rice is Beautiful does not mean glamorous, but rather the light and gentle flavor of the rice.
I don't plan on repeating it, but I think I will next year. I think this is the sake that the Japanese heart craves.
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