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 at room temperature, but when the temperature is raised, the smell is quite strong. It is similar to Shinkame, isn't it? The umami flavor is full, but it is lighter than expected, and it slowly fades away. The acidity is surprisingly low.
At 60℃, the acidity comes out and it is 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 would be better if it had less odor. If possible, I would like you to disclose the BY.
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