Kab
Is this treated as a separate brand from Kamikame 😅?
The color is only slightly yellowish. The aroma of maturity is rather clear.
Raise the temperature to 60℃ and let it warm up gradually. The pungent spiciness comes suddenly. After the rice flavor and acidity change, the spiciness comes again, and the temperature is gradually raised.
At 45°C (45°F), the initial pungency becomes milder. If you want to drink it in a leisurely manner, or if you want more umami, then lukewarm or warmed.
It is a matured sake that is easy to drink.
Considering that it is a higher grade sake and costs over 2000 yen for a four-pack, we would like to see a little more umami expansion, but as a food sake, it is easy to pair with just about anything. It can be paired with shiso maki, mimolette cheese, nuts, kinpira, cod, horse mackerel, salmon, and anything from rich to light.
The bottle was left at room temperature for 20 days after opening and there was no change at all.
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