Rigel
Personally, I think it's the standard and ideal for aged sake.
To be honest, I think that the aroma of maturity with a hint of karebon and caramelization is not for everyone!
The label says it is dry, but it is not light. However, there are no off-flavors and no cloying taste, and the sake goes down well. Recommended for simmered dishes and nabe (hot pot) in the coming season, or seriously, it will fly when heated!
I've been getting swept up in all the fruity and modern stuff again lately (which is fine), so I'm posting this as the antithesis of that.
I've been thinking about the price of a Jungin-standard Yongo bottle, but it's a three-digit price. It's crazy.
Japanese>English
bouken
Good evening, Mr. Rigel.
I have recently become interested in this type of alcohol 🤔Is it better to drink it at room temperature?
Japanese>English
Rigel
Hello bouken 😃.
I think if you gradually warm it up from room temperature, it will reach the temperature you like.
Warming it up is also a good idea👍
Japanese>English