やす☆
At room temperature, it has a heavy umami flavor and a sharpness with a slight raw/alcoholic taste.
At 50°C (50°F) warmed, the mild sweetness increases, and the raw feel is lessened. 60°C (60°F) warmed further increases the sweetness; best served at 60°C (60°F)?
In general, we prefer it warmed.
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