タロウ
I bought it in a bottle because I had a good impression of the one I bought before. Therefore, it was fire-aged.
Slightly colored.
The aroma is fresh, with hints of apples, white flowers, and white gemstones.
There is a good balance between sourness and sweetness. At first, it seems to be mainly acidic and crisp, but later the volume of sweetness comes in and gives the drinker a sense of fullness.
The aftertaste is sweet, but the acidity and minerality do not leave a bad aftertaste.
If it were to be heated, it would probably be to lukewarm. Basically, it is a sake to be drunk at 10 to 20 degrees Celsius.
I think it would probably taste even better if it were served at a more appropriate temperature. I really wish that sake breweries would not leave it up to the consumer to decide how to drink sake, but rather provide some recommendations on temperatures and sake containers.
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