Suwaizumiうさぎラベル 純米
Kab
First rabbit year sake of the year (not a regular product 😅), Tottori's first check-in.
It has been matured for two summers, so it must be 2020BY.
The aroma of maturation is just a little bit sweet, like mixed nuts, and the color is a little yellowish.
Started at 60℃ because it was cool. Oh, it is hot. But there is a moderate expansion of flavor.
After that, it finishes with a red wine-like astringency that is also moderate.
Almost the same at 45℃. The sharpness changes from astringency to a light spiciness.
It is almost the same when the temperature is cooled. This is the perfection of Kikuhime.
I'm convinced when a brewery that sells aged sake says, "This is our standard junmai," and I'm convinced when a restaurant says, "Here's our heated sake. I am convinced when I hear this at a restaurant.
It doesn't have a huge impact, but it is a moderately matured sake.
It's like a warm bath or miso soup.
Tottori is a great place, isn't it? They excel in the art of making aged sake and have a small elite group. I even regret that I was able to check in so far unchecked.
After a month at room temperature, it becomes more sour, but after a month and a half, it becomes thicker and has a different taste.
Japanese>English