サクマシンイチロウ
This sake shows various expressions depending on the time and temperature after the bottle is opened. Immediately after opening the bottle, it has a unique flavor with a peculiar smell and multiple acids. After a few days, the taste settled down and became a cohesive sake.
After about 3 days, I thought it would be best to serve it with meat dishes when it was cooled to a crisp or slightly closer to room temperature.
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