susan
Sake Days at Home 2021 Summer No.2
First, cold sake
The aroma is like soy sauce. Aroma of matured fermentation
Drink it. Nuance of fish sauce. Unique richness. Walnut aroma. Silky rice. Bitterness and sweetness cannot be perceived unless you are conscious. When you swallow it, it is like a clear mountain stream with a summer sunset
Next, 40℃.
The aroma of earth. Like the sediment of muddy water.
Drink. Gentle. Flavor of salt. It is not tide. The richness of the rice has come out, but the salt gets in the way, making it hard to enjoy straightforwardly. When you swallow it, it has the appearance of a one-cup sake heated on the stove in winter.
Next, 50 degrees Celsius.
Soy sauce as it is
I drink it. After all, the soy sauce stands out. It has a pleasantly bitter taste, but...
When you swallow it, you can feel the light soy sauce at the back of your throat.
Finally, the soy sauce
Aged soy sauce. Hey! I can't wait to tsukomi it.
Drink. The soy sauce has been suppressed considerably, but the saltiness reminds me of soy sauce. If you suddenly drink it at 60°C, your impression might be a little different. If you taste it carefully, the smoky silvery powdery astringency is wonderful. When you swallow it, it is like water.
Personally, it is not good. I would like to say I won't repeat it, but I already bought Usu Nigori because of the bottle design. Well, let's see how it comes out!
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