Okuharima山廃純米 山田錦八割磨き 火入
Kab
Okuharima has an image of being raw, ripe, and sweet, but this time it is a standard Yamahai line of hi-iru.
Is it a flavorful and sharp feeling, given its low whiteness and high sake level?
It is quite yellow when poured.
It is a little bit at room temperature. It is clear and has almost no matured aroma, but when you drink it, there is a slight nutty matured feeling and rice flavor, and the spiciness rapidly expands and quickly becomes sharp and crisp.
Cold sake is also refreshing, with a good umami taste and a nice sharpness.
It is hot, but the main thing is to warm it up, so 50 °C. It is not much different from room temperature, but it is very dry. The spiciness is more pronounced at 45°C. At 45°C, the spiciness is more subdued and the temperature is lower.
At 45°C, the spiciness settles down and the balance of spiciness, umami, and sweetness is achieved. Personally, I find this temperature range to be the best, but you can also raise the temperature to 50°C and let it cool.
It is a dry, umami sake that is generally what I expected, but it has a much less matured feel and can be served at all temperatures.
It is a dry junmai (slightly heavy) that can be kept at room temperature and is highly complete.
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