susan
Cold sake first
Thin air and dusty feeling
Drink. Schwarzpilli. New oak flavor. The acidity felt on the tongue is similar to and different from lactobacillus type. Sweetness that cannot be captured well. The aftertaste is so light that it is hard to believe it is after drinking sake. Personally, I'd like a little more sake-like flavor.
Next, 35℃.
Almost no change in aroma. Dustiness increased only slightly.
Drink. The acidity that was felt only at the base of the tongue in cold sake is now felt on the tip of the tongue as well. Bitter taste with sweetness at the back. Compared to the cold sake, the alcohol taste is more noticeable. Oakiness and a little bitterness in the aftertaste.
Next, 45°C
More distinct oaky aroma
Drink. Pale sweetness. Chinese spice sensation with an unknown name. Numbness throughout the tongue. Fullness and astringency. There are some good elements, but I can't describe them well. Lingering aftertaste of acidity.
55°C at the end
Oak. Rounded hills.
Drink. Starts with acidity. After a bit, you feel the flavor swell. A sense of fullness that is definitely different from the previous temperatures. Sourness and oak you can feel if you are conscious. Soft aftertaste of acidity and fullness.
It ends up with a sourness unique to the barrel and wooden yeast. I personally think that when you want to drink sake, you don't have to choose this one.
I feel that if it were made into a roasted sake, its charm would explode.
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