Haginotsuyu雨垂れ石を穿つ 生酒
杉浦 智彦
It is served cold and warmed (about 40 degrees Celsius).
When cold, it has little aroma and is light on the palate. But after two seconds, a strong umami flavor spreads in the mouth. When it passes the throat, the aroma is released from the nose.
When heated, the aroma is more pronounced and the mouthfeel is slightly viscous. The acidity and umami are enhanced, making it a much better sake.
Japanese>English