baya
When served cold, it has a subtle sweetness, acidity, and astringency, with a sharp finish and lingering bitterness.
It is not a matured sake, and this may be the first time I have ever tasted astringency in a draft sake.
When heated to lukewarm, the astringency and bitterness decrease, but there is a strange change between the increased acidity and the gentle sweet-umami taste.
I prefer it at temperatures between chilled and hiya.
I'm a little confused. I'm a little confused.
It is a little insufficient when drunk alone, but when paired with snacks, the crisp yet refreshing flavor is excellent as a food sake, not overpowered by the strong flavors of meat or Chinese food.
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