Kab
Slightly gourd-like aroma.
When you drink it, you can sense a little freshness, and the umami of the rice gradually expands, leaving a slight sense of ripeness, and it finishes crisply.
When heated to 40°C (104°F), the spiciness becomes quite strong, and the umami with spiciness without any freshness slowly rises to the top and finishes with great intensity. This is a dry sake, but it is accompanied by umami.
On the second day, the sake is served cold, slightly close to room temperature. The sense of ripeness is almost gone, and the spiciness turns to bitterness, and it quickly becomes sharp and clean.
It differs only a little bit depending on the temperature range, but my personal preference would be room temperature.
It is not flashy, but it is well-balanced, dry sake with a good umami flavor, and can be served at a wide range of temperatures. It is not outstanding, but I like it.
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