Kab
It is a Yamagata sake, but it has the image of a sake for heated sake lovers in the Kansai region, and is not so common at liquor stores in eastern Japan. It seems to be hard when opened, so we started with warming it up.
40°C (104°F). It has almost no fruity taste, and the alcohol taste with a slight ripeness is in the air, while the umami taste is quite full and the sharpness is not strong. When cooled, it has a slight lemon or orange fruitiness.
At room temperature. It has a slight lemon-like aroma, and the umami of the rice expands as it is absorbed. The spiciness is sharp and sharp with a bitter taste.
Cold sake is not much different, but the bitterness is a little stronger.
Goes well with dishes made with koji. Cheese is also good. It is more suited for lukewarm or warmed sake.
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