susan
Cold sake
Steamed straw. Thin skin of roasted peanuts.
Drink. Strong carbonation. It is the champagne of the noble rot wine. Aroma of green apple while enjoying the carbonation. Very sweet & sticky with rich alcohol as if boiled down. Then, the sourness of lime and the astringency of grapefruit skin. When you swallow it, the bitterness drips as if it was squeezed out.
45°C
Powdery flour butter. Dough before baking white western sweets.
Drinking. It goes in loosely and is still schwappily. The richness of the rice goes through the nose. The bitter taste becomes stronger and thicker. When you swallow it, you can feel the alcohol like doburoku.
55°C
The freshness of green apple increases. The dough aroma is still the same.
Drinking. The sourness is light. After 2 seconds, the sweetness rises rapidly. Fullness, bitterness and alcohol are in harmony. When you swallow it, the sour taste sticks to your throat.
65°C
The aroma of burnt flour butter with sugar
Drinking. Sourness predominates but nothing is felt. It is a trinity. This is the essence of this sake. I want to feel it without thinking about anything.
It's good, but it's not the kind of goodness I look for in sake. It is closer to the fruit wine category.
I think the two peaks of 45 and 65 degrees Celsius are rare.
I prefer Takachiyo to Takachiyo.
I don't think I'll be repeating it
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