susan
Cold sake
Rice with a slightly tart acidity. Nostalgic sake
Drink. Classic attack that seems to have deteriorated a little. When it settles down, you feel water for a moment, but soon you feel strong alcohol. It is refreshing and not straightforward. When you swallow it, a light green river spreads fluently.
40℃.
Watery metallic smell. Not my favorite aroma.
Drinking. The tongue is gently numbed. The sibilance is as if the aroma was taken from sansho. Chewing and rolling, it thins out. Intense, robust alcohol. And yet, a light bitterness and richness. I forgot the metallic smell from earlier. When swallowed, the bitterness and richness that tighten thickly.
50℃.
I can't capture the aroma. A scene of akiakane
Drink it. For some reason at this temperature it is as crisp as a cold sake. The bitterness, the richness, and the alcohol are still very strong. When I swallow it, my throat pops as if I'd stoked a whiskey.
60℃.
Late autumn to early winter. Steam rising from a warm old house just by looking at it. Preparing dinner.
Drinking. The burning incense of an oil stove. It must have been lit for the first time this year. Each element is a trinity. Pale but solid preparation for winter. Now, will it snow as much as a mountain this winter?
I don't think it will repeat. Because I remember my hometown in autumn and winter, and tears overflow naturally.
Japanese>English
susan
How much of a correlation is there between aroma and flavour?
Of the fall/winter variety in the Green River. Will we have our first snowfall tomorrow? This is the kind of sake you want to drink while imagining such things and warming your cold fingers around the stove. A sake that brings the joy of the four seasons
Japanese>English