Kab
Toko has an image of being a relatively large scale brand that is particular about its production, and a representative of light, dry sake.
Start with a cold sake. Almost no aroma.
When you drink it, it is like water at first, but there is a swelling of some matured alcohol or minerality, followed by a slight swelling of umami, and then it slowly lifts up with a bitter taste.
Warmed at 40℃, the umami comes out and the spiciness suddenly becomes sharp.
At 45°C, the umami comes out slowly, and then the spiciness rises to the surface and it becomes sharp.
At 50℃, it becomes a little bitter.
It has a mature feel for a standard junmai from Tohoku, but it is not so much a mature sake as it is a sake for warming up.
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