Kab
Is this a standard Tosa Shiragiku?
The aroma is quite fresh, both alcoholic and apple-like.
On the first day, it was warmed up to 40°C (104°F). When it is first sipped, it has a slightly apple-like flavor, but it is short-lived, and the umami of the rice expands with a syrupy sweetness. At 45°C, contrary to expectations, the ripe apple-like sweetness is more pronounced, although it is subtle. Personally, I prefer this one. 50°C makes it spicier, but if you like it dry, this one is also good.
Cold sake on the second day. It has a fresh aroma, but it has more acidity than the heated version, and the umami is a bit more pronounced, almost bitter rather than spicy. This is also good, but I prefer it warmed.
It is a picture of a classic dry special junmai with a hint of modernity. It has a strong umami and sweetness, but it doesn't fall apart even when heated to high temperatures, so it has a very good balance.
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