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I opened a bottle of Tamagawa that I had purchased at the brewery in the summer and stored in the cellar. After talking to the brewer, I was told that it was recommended to be heated, so I heated it up without hesitation. As usual, I warmed it up to about 45°. The deep yellowish-brown color, deep mature aroma, and unique acidity make it a perfect match for fatty, grilled fish.
I think I'm going to get addicted to Tamagawa's acidity. I would like to try other sake as well.
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