Takachiyoからくち純米 美山錦＋19 火入
Kab
I didn't expect to get the brand name wrong, and I apologize for the inconvenience. m(_ _)m
The first day was at room temperature. Almost no aroma. It has a rather light umami taste of rice, with almost no sharpness, and seems to linger for a long time before receding. It is not so much light and dry as it is a little bit thin and rather smooth. A very mild standard sake.
The third day, it was warmed up to 40°C and 45°C. Both temperatures are similar, but 45°C has a more pleasant sharpness with a little bitterness in addition to spiciness, and it has a little more body. 50°C 50°C. This one has more umami. At 50°C, the flavor is more umami. It is quite spicy but also has umami, and it finishes crisp and clear.
A classic with a slight sense of maturity. It goes well with nabe (hot pot), cheese, boiled fish, soaked vegetables, salads, and anything else, but personally, I prefer it when I can taste the rice flavor.
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