Chiyodagura生原酒 山廃仕込（フクノハナ）
やす
This is my first post in many years. On my way home from work today, I stopped by a liquor store for the first time and bought a bottle of sake. The unique manager recommended this sake, which I can't imagine what it tastes like.
First, I chilled it.
At first, it smells like whipped cream with a rich acidity. In the mouth, the full flavor of the rice and the sharp, voluminous acidity of the unpasteurized sake come together at the same time with great depth. The acidity spreads further on the tongue, and slowly finishes with a strong lingering aftertaste. This is definitely a sake that is best served warm!
Next, warm it up to about 40°C (104°F).
The creaminess at the entrance, which was present when the wine was cooled, has moved backward. In the mouth, the softened umami and sweetness of rice slowly spread in the mouth as if wrapped in fresh and gentle acidity. It is rare to find a raw sake that is overwhelmingly better warmed than chilled. This is good!
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やす
Postscript.
It is also wonderful when heated and cooled. Even when it cools down a little, it doesn't lose its flavor at all. This is a good sake.
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