susan
Cold sake
The freshness of dried rice. Fragrance of autumn
Drink. Light piquant pineapple. The pineapple disappears fleetingly. Just before it disappears, the ripe pineapple explodes. Does this pineapple come from Omachi or from the yeast? After swallowing, a refreshing carbonated bitterness.
Next, at 40 degrees Celsius
Whipped rice aroma like mochi rice.
Drink. Is it because I licked the sudachi pepper just before? There is still some bitterness. In the middle of it, there is a clear taste of rice, richness and bitterness. It is extremely mellow. Kazuhiko Ohta, a respected sake brewer, commented, "Sake is fine like this. It's fine as a special junmai." I really think so. When you swallow it, the astringency and a little sibilance remain on your tongue.
Next, 50℃.
The alcohol feeling stands out.
Drink. It becomes thicker. It becomes a relaxing moment at once. The sibilance you feel on the tip of your tongue, not too pineapple, not too sweet pineapple. When you swallow it, you can feel the flavor of cocoa at the back of your throat.
Finally, 60℃.
The sweetness of the rice is natural!
Drink. With the first sip, I was promised a moment of looseness. A fragrant coarseness. This is my favorite nuance. The thickening emphasizes the richness of the rice. It's delicious! As you swallow, you feel the overwhelming satisfaction of Junmai-shu!
The more you raise the temperature, the more ecstatic the sake becomes! It makes your eyebrows raise in a "C" shape!
It's good as usual, but I need something more to make it a repeat. Am I being too greedy?
Japanese>English