susan
Have a freshly opened bottle.
Cold sake first.
The rice is brewed. It is clear in one bottle
Drink. Sour, tangy, sweet, in that order. It's a sticky sweetness reminiscent of pineapple or kiwi, but thanks to the proper sense of rice, it can be a food sake. After swallowing, it disappears leaving a light astringency.
Next, 45°C
Canned pineapple aroma
Drink. Astringency, sourness and sweetness in that order. Mellow alcohol that rises to the nose. When you swallow, there is a bitter taste on the tongue.
Next, 55℃.
Rice bran. The pineapple spreads thinly.
Drink it. almost no change from 45℃. The sweetness is slightly softened. After swallowing, you can feel the rice bran at the back of throat.
65℃ at the end
Rice bran
Drink it. The sweetness is suppressed, and the bitterness, richness, and the rice bran that fills the nostrils are pleasant. The acidity which tightens the whole is good. After swallowing, the sourness and light sweetness remain on the tongue.
Personally, it is too sweet for me, but at 65 degrees Celsius, it came together quite well. If there is a fire-retarded version, I would love to drink it.
I wonder if the occasional kiwi or pineapple aroma I encounter is yeast derived? It's a bit of an off-flavor for me, as I'm not looking for fruity aromas.
I'm curious about low-milling rice nowadays, and would like to try other brands of low-milling rice. I won't be repeating this sake itself.
Memorandum: Beautiful rice = Umashine
Japanese>English