SHIBATA
The aroma is very "nihonshu-🍶". I think it is a normal sake, maybe 🤔.
The attack is mild. Then, umami of rice and a little spiciness. And the aroma of alcohol passes through the nostrils.
I had it with a hamburger steak sold at an industrial supermarket. It was like a reset for my meaty mouth 😋.
When heated up, various organic acids? The natural sweetness of the rice is a daily food.
The natural sweetness of the rice is just right for a daily food sake. ☺️
It's not so "fluffy" as it cools down 👍.
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