タロウ
Slightly colored liquor.
Gently ripe fruit aroma. Pear, koji, lactic acid, moss, and I don't know what else, but something oceanic.
The balance of sourness and sweetness is pleasant and fits into the body easily. It also has a mineral taste and a beautiful aftertaste. It tastes great at room temperature.
When heated, the lactic acid aroma becomes stronger. The acidity becomes stronger when heated, so it is difficult to choose the right temperature. It is better to warm it up to lukewarm.
Warmed to lukewarm. Yes, it is better this way. The acidity is very strong and expands on a large scale.
Definitely tasty at room temperature. It would probably be delicious well heated, but the temperature range is difficult to determine. It may be best at 25℃ or 30℃, or at room temperature in summer.
This is my first time drinking Kushira, but I would like to spend more time with it.
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