ばんばんぶー
■At room temperature
A unique aroma, gentle sourness and sweetness, perhaps derived from koji.
These tastes disappear naturally, as if they are melting away.
Hot (48°C)
The aroma and acidity remain the same, but the sweetness and umami are boosted.
However, the sweetness is mild compared to most hot sake.
Personally, I prefer it at room temperature.
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