ショーン
Ōshi: No taste, thick, so the mouthfeel is water with high specific gravity, mellow.
Cheng Not spicy just touching the tongue
TURN
Conclusion: Spiciness that comes after swallowing with a gulp, with a time lag.
There is a fullness to the flavor, and although there are no spicy elements at first, a very sharp spiciness of sake rises up around the throat. However, the aftertaste is redundant due to the strong sense of rice powder.
If it is a high grade Harushika, it would be a perfect match for French cuisine with basil.
PS
If you let it sit for a day after opening the bottle, it becomes completely dry. It goes well with dashi type meals. The riceiness disappears and the sharpness increases. To be honest, it is subtle when the bottle is first opened.
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