やす☆
Drinking at home. The color of this one is almost colorless. It doesn't have the same hiney aroma as the Hikomago we compared it to. It has a moderate umami taste, and even when served cold, it has an unconventional taste that makes you think it is an aged sake. After a few days from opening the bottle, it has a sweetness.
When warmed, the soft umami opens up at around 40-45°C, and the sake becomes crisp. Personally, I think it is best served lukewarm.
Japanese>English
やす☆
Tasted again at Michifuji on 7/8, heated to 52°C. It has an elegant, soft umami typical of Shinkame with a heavy sense of maturity. A little harsh when heated.
Japanese>English
やす☆
Tasted again at 1/5 Michito as a warmed sake to accompany the meal. Impression unchanged.
Japanese>English