Shigemasuにごり 純米大吟醸 生々
Kab
The stopper has a hole in it, but it is sealed with a seal, so only the bottom is removed to open the stopper.
The aroma is sweet, like white peaches.
When you drink it, you will taste sugar-like sweetness with bitterness and a sweet sake-like thickening, followed by a little bitterness that will gradually lift you up. The impression of bitterness remains and it is not that sweet.
The bitterness is lessened on the second day.
Heated to 40°C on the third day. The bitterness changes to a slightly pungent nuance and the sharpness improves.
At 45°C (45°F), the acidity suddenly becomes stronger, and the original smoothness is lost. 40°C (104°F) is good enough for warming. At 40°C, it is good enough to be served warm.
4th day at room temperature. It is just like an adult's sweet sake😅.
It's a bit bitter, but it's not out of balance and it stays that way. The balance is not broken and it stays, and as the day goes by, the bitterness diminishes and it becomes sweeter. If anything, it is suitable for eating. It is good with strong flavored dishes such as kuwai and lotus root stew.
Cost performance is high without any complaints.
Japanese>English
まつちよ
Good evening, kab.
My personal impression is that breweries that make a lot of dry sake tend to use bitterness to give it a dry feel.
I don't know 🙄😇
Japanese>English
Kab
Good evening, Mr. Matsuchiyo, thank you for your explanation: 🙇♂️
I guess it could be to match with food. ☀️
Japanese>English