ゆはち
Experiments with hot sake at home
Room temperature - Delicious with a good balance of old sake, alcohol and bitterness.
Warmed in the sun - Softens the mouthfeel, but the alcohol taste is a little stronger.
Warmed to human skin - Softens the mouthfeel and the alcohol taste is calmed down.
Lukewarm: The taste becomes richer and more delicious.
Top warming: The taste becomes more rounded and the bitterness is almost completely eliminated.
Atsukan (heated): Full-bodied and delicious.
Tobikiri heated - Delicious and warming
It tastes good at room temperature, but the higher the temperature, the more delicious it becomes, so we recommend heating it up to Atsukan or Tobikiri-kan.
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