Kab
It is a fire-aged sake, but it is recommended to be served cold or at room temperature.
Start with cold sake. When poured, it has a yellowish color and a muskmelon-like aroma, which is surprisingly rare.
When you drink it, it has a syrupy thickness, followed by a sudden spiciness, and finally a rice-like umami flavor that slowly emerges and pulls you up.
40°C on the second day. The modernity is gone and the acidity attack is quite strong at first. It is more like an aged sake. This one is fine, but I personally prefer it cold.
It is good. It is a highly matured sake with a characteristic of thickening and slight modernity, and has a high degree of perfection with umami and sharpness. The high alcohol content is a bit of a warning.
Personally, I quite like it.
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