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The rice polishing ratio is 55% and the alcohol content is 16%.
According to the label on the back, it can be served cold or warmed, but I had it at room temperature.
When poured into a glass, it has a slight golden color. In the mouth, contrary to expectations, it has a fresh acidity. After that, it's all about the umami! Surprisingly, the acidity lingers in the mouth, but it is a nice, sharp taste.
The aftertaste is not as spicy as the name implies, and the tangy sourness asserts itself in a good way until the very end, making it "umapichimansaku" in my opinion.
I wonder if I am strange to be able to taste such sourness. But "umami" for sure!
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