タロウ
Is this the right name?
It's a reference record because it's a draft sake but stored at 10 degrees Celsius and it's been about 2 weeks since I opened it.
The color is clear. The alcohol content is 16%, but it is thick.
The aroma is raw and mulled. Aroma of apple, passion fruit, and malted rice. There is also a chalky aroma.
It is said that the name comes from the strong acidity, but to be honest, I don't know much about it. If anything, it is sweet. Rich and gentle sweetness, followed by sourness. The volume of sweetness is sufficient.
Heated.
The sweetness is rich, but if you heat it up, the acidity becomes citrusy and refreshing, and it is very smart. I think it tastes better if it is heated up a little too high. It is delicious.
At room temperature or moderately warmed up, the sweetness was the winner, but when heated up higher, the acidity did a good job and made it a refined sake. I was honestly surprised. This is delicious hot!
Japanese>English