タロウ
Hot sake with a motherly touch
Much darker than the Yamabuki color.
It has a lactic acid aroma, a caramel aroma, and a vegetal aroma that I don't understand. There's also something soy sauce-like about it.
At room temperature, the sweetness comes first, then the astringency and umami hit you like a tangerine. To be honest, this is delicious in its own right.
At a lukewarm temperature, the astringency recedes quickly, and the sweetness and umami come through strongly, but the finish is smooth with a mineral feel. As the temperature rises, the flavor increases, and you are enveloped in deliciousness and tenderness.
The gentle umami remains even after heating and cooling, so even if you want to drink it at a lower temperature, we recommend raising the temperature once.
It's not as flavorful as Kikuhime and others.
It's not bad at room temperature, but I prefer it hot. It's delicious.
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