baya
When served cold, it has a mature taste and a strong acidity, which is good enough at this point, but I have a feeling it will be better when heated.
If you warm it up to lukewarm, the acidity and peculiarity increase halfway and it's not so good.
Heating it up from 60 to 50 degrees Celsius only intensified the peculiarity, and when it was cooled down, the peculiarity was reduced and the original flavor of the rice, which was concentrated, was balanced and intensified, resulting in a great taste.
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