Kab
It is a Junmai-shu made from 70% polished Yamadanishiki, but the BY is unknown. Opened 3 months after purchase. It is recommended to be heated, so I didn't hesitate to start at 50°C. The color is quite brown.
The color is quite brown. The aroma is quite mild when the sake is cold or at room temperature, but when the temperature is raised, the aroma is quite strong. It is similar to Shinkame. When the temperature is raised, the umami expands even more, but it is paler than expected, and the flavor slowly fades away. The acidity is surprisingly low.
At 60℃, the acidity comes out and it is sharp and sharp.
As it cools down and the temperature drops, the spiciness comes out with some bitterness, and it quickly becomes sharp and sharp. Personally, I would raise the temperature to a higher level and let it cool down.
It is a matured sake that is easy to drink, but it is surprisingly good cold or at room temperature as well. It would be better if it had less odor. If possible, I would like you to disclose the BY.
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