R-chu☆
Sake meter degree +3
Acidity 1.4
Amino acidity
Polishing ratio 50%.
Rice used: "Gohyakumangoku" from Oku-Aga
Yeast
Filling -
Unusually, we had a non-junmai 🍶.
And it was served hot, which I don't usually do.
The aroma at room temperature was subdued, but when warmed up, it had a nice aroma and a lingering aftertaste that combined with the warmth of the body.
The aroma was not so strong at room temperature, but when it was warmed up, it had a nice aroma and a strong aftertaste ☺️.
Hot sake is also good 🍶.
I want to say "Oyasan, daikon, hanpen and tamago please 🙏". I'm drinking at home though.
I'm not used to doing this and the steam made me swoon at first.
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