Manazuruまなつる 辛口 山廃特別純米
Kab
First, at room temperature. The aroma is typical of sake.
When you drink it, it has the spiciness and flavor of alcohol, just as you would expect. It has a resin extract-like or syrup-like flavor, and the alcohol is quite thick. However, the umami spiciness is still at the core of the flavor, and it is refreshing and not heavy. There is a slight sourness, but almost no bitterness.
Salad, cheese, yellowtail grilled in soy sauce, pumpkin stew, and stir-fried vegetables are all good.
It is stable at both 40℃ and 45℃, but it is a little spicier and more sharp at higher temperatures. 50℃ is also good, but this time the acidity increases a little more.
It is a little more classic than the Miyagi Typical Classic Junmai. Personally, I prefer it at a medium temperature, but it can be warmed up to a high temperature, and the changes in temperature range are enjoyable.
It is for people who like to mature, but it is not too heavy or complex in a good sense, so it is easy to approach.
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