Nanka Yokai
Hiyoroshi from Kido! I'm curious! I was wondering what to drink with the other sakes.
Yesterday, I kept it at room temperature, and it tasted gaseous and sharply acidic, followed by a gradual umami flavor.
Today I chilled it in the fridge and the gaseous taste became a little milder, maybe because I let it sit for a day? The mouthfeel is also milder, and the umami and bitterness are more distinctive.
I would drink it at the end of the season or at the end of summer with pickled cucumbers and big eggplants in the fall.
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