KabIt will be shipped in 2023, so it has been aged for about a year at the brewery. Not much aroma.
It starts at room temperature. When it is drunk, it has a strong umami of rice, with some syrupy ripeness and bitterness, and finishes with a slight spiciness. When served cold, the ripeness disappears and the sake becomes a slightly ripe, refreshing sake. At 45°C (45°F), the sweetness comes through but the ripeness is reduced, and it finishes with an astringency. 50°C (50°F), the sourness comes through. At 50℃, acidity prevails, and it is milder when cooled. Personally, I like it best warmed up at 45°C or 50°C, but cold sake is also good.
It has a good flavor and is close to my favorite line, but the bitterness and astringency are a bit strong. There is little change after opening the bottle, and it is excellent for a cheap price in the 1300 yen range. There are not many standard junmai aged for one year in Tohoku, and I think I can understand the philosophy of this brewery. There is almost no change even after about 20 days after opening the bottle, and it also seems to have mellowed.
Japanese>English