baya
When served cold, it has a moderate sweet umami taste with a slight bitterness in the aftertaste and a short aftertaste.
When the temperature is raised to hiya, the sweet and umami taste increases and the balance is more to your liking.
When warmed up to lukewarm, a slight bitterness is added at the beginning of drinking, and the sweetness and umami increase just as in the image of cold sake.
On the first day, it has a clean, modern, light-bodied taste, and perhaps because of the lack of acidity, it seems to lack depth of flavor when cold.
On the second day, the sweetness and umami taste increases from the hiya temperature, a taste that I think is unique to Kangiku.
I think it is delicious, but especially the first day's cold sake is definitely not memorable if it is served when you are drunk.
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