しょうたそ
The mornings and evenings are getting chilly.
And it's autumn, the season of taste.
I bought this sake at a liquor store I hadn't visited in a while.
The first glass is a cold sake.
The aroma reminds me of sweetness like burnt caramel.
It has a beautiful amber color.
It has a thick sweetness that is unique to low-polish Junmai Genshu.
It is said that this unique sweetness comes from the 4-stage brewing process.
However, it doesn't feel too sweet because the acidity from the Ikamoto brewing process balances it out. The acidity itself is moderate, so it doesn't bother me.
When it's warmed up, it becomes more intense and you can clearly taste the umami. In a word, it's rich and sweet.
It was also excellent warmed and cooled. It's literally a natural sake made with natural rice, and if I had the next day off, I'd drink it until I was a gibbering wreck.
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