susan
Cold sake first.
A clear yellow color that can be seen even under an orange light bulb. I don't know the aroma of a wooden snow house, but I'm sure it smells like this.
Drink it. Typical ice-house matured aroma and the scent of a 60 year old wooden barn. Light sourness. It is light and watery, but has its own quirks. When you swallow it, you can feel the pale snow coming through the nose.
Next, 45℃.
The frank impression is "Niigata classic Ginjo". The depth is as if something wet was roasted.
Drink it. Sourness and savory. Because of the watery taste, you cannot feel the sweetness unless you are conscious of it. When you swallow it, the spiky acidity remains on the tongue.
Next, 55℃.
Acid and wood. I don't know the variety of the wood.
Drink. Very complex and mellow. Hundreds of thousands of elements. Sweet tea drunk near a fragrant wood fire. I can't capture it well.
When you drink it, it is refreshing, sour, fragrant and deep. I can't describe it.
At last, 65 degrees Celsius.
A quiet evening. The aroma of the evening meal emanating from the ventilation fan in the kitchen cooks out from the houses in the area. Reddish purple sky beyond the steam.
Drinking. Sourness. Aroma. Nostalgic and complex flavors. It is not captured sweetly. Smooth and thick. When you swallow it, it's no good. I can't catch it.
Complicated sake. I can't find a way to catch it. No, it's there, but I can't catch it, my taste buds
I will probably not repeat it. It's too much thinking for me.
Japanese>English