ぷぷ
I like its freshness and Omachi-like volume. I felt that the fishy smell of the grilled milt that I was pairing it with would stand out when it reached room temperature, so I decided to warm it up this time.
I think it's a good idea to warm up the sake. The flavor did not lose its freshness, and it went well with seafood. I also like the raw heated sake.
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