susan
Cold sake
Pale, pale, gentle kiwi
Drink. Pale kiwi water. Adult fudge. Bitterness and alcohol feeling that increases in proportion to the time spent in the mouth. Gentle for the first time, firm afterwards. When swallowed, a clean feeling of satisfaction.
Next, 35℃. Warmed to human skin.
Pineapple and custard cream. Vanilla close too.
Drink. Creamy sweetness and richness. No one element stands out, but the whole blends together. It's hard to capture. The bitterness, which increases with each sip, is common to cold sake. When you swallow it, you will feel satisfied.
Next time: 45°C
Slightly blue kiwi sourness
Drink it. The sour taste stands out as well as the aroma. I can't capture the other flavors well. I think this is a characteristic of this sake. However, there is no doubt that it is delicious. The bitterness which increases gradually is also common. It is a rare sake with very little difference in temperature. After swallowing, the alcoholic feeling is slightly softened.
Finally, 55℃.
Quiet aroma and somehow buckwheat flour
Drink it. The aroma continues to sit in the nostrils, as does the scent. The sweetness increases and there is a little sibilance. When you swallow it, the sweetness is a little stubborn.
This is a sake that shows its true value when served cold or at around 45 degrees Celsius. At higher temperatures, the sweetness is a little too strong and the flavor becomes bland. I would love to repeat this, but before I do, I feel strongly that I need to try more of the Amanochi series!
Japanese>English
susan
I've tried it at room temperature, around 20°C, and it's definitely good. It is not outstanding in any way, but it is delicious. The word "balance" is also a little different. The unlikely nuance is, on the contrary, new. It is a mysterious sake. It's delicious!
Japanese>English