ごう
Rokkasen Josen's 6 month tatami sound preservation.
It has a mild caged graininess and a hint of alcohol.
It has a smooth and silky texture with a tangy acidity, a gentle umami and sweetness, and a bitter aftertaste.
It can be served cold at room temperature with a variety of Japanese dishes.
Personally, I would pair it with grilled white fish.
When heated, the sweetness becomes a little stronger from sun to human skin, and from lukewarm to top-heat, it starts to become a little more smooth and acidic, and from hot to hot, the acidity starts to stand up.
At 60°C, the acidity is magked but the astringency is felt.
At 40 degrees, it is a little light and round, with a light acidity,
When slightly warmed at 40 degrees, it is a little light and round, with light acidity, and when slightly tasted, the tangy flavor returns, but with a gentle sweetness.
I haven't tried it cold, but I personally like it cold or warmed.
It has a gentle flavor and is a delicious sake that can be drunk at a leisurely pace.
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