susan
First, cold sake.
Yellow kompeito. Aroma of cedar. Apricot wine. Flower pear.
Drink it. First, sourness. The sourness is complemented by an intense sweetness. Fresh and deeply fruity sweetness. Gooey sweetness. It is like a mouth full of dried pineapple or dried papaya.
After swallowing, the intense sweetness lingers on the tongue. It's like biting into sugar cane.
Next, 45℃.
Cedar and cypress. Quiet and deep sweetness. Sourness is also felt.
Drink it. It becomes thicker and the acidity stands out. Because of this, the sweetness becomes more intense.
When you swallow it, the sweetness sticks in your mouth and throat.
Next, 55℃.
The cedar is steamed and the water inside becomes steam.
Drinking it, there is almost no change from 45℃. The overall aroma is more fragrant.
When you swallow it, you feel a little bitterness on your tongue.
Finally, 65℃.
The sweet alcohol is munching. Seared cedar and acidity.
Drink. First the aroma. Next, a strong acidity. Then the sweetness which became a little creamy.
When you swallow it, it is sticky sweet in your mouth. A little spiciness is also felt at the back of the throat.
Sweet, too sweet for me. I think it is very difficult as a food sake.
I won't be repeating it.
However, this is my first time to try Bodhi sake. I'd like to try a few more without disliking it.
It would be great as a cooking sake.
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