mirin
My preference ★★★★☆
100% Tamakae rice produced in Wakazakura-machi
Polishing ratio 75
Room temperature→Firm on the palate. Characterized by acidity and an aroma like Shaoxing wine, it is more umami than sweetness. It is not mellow and is generally refreshing.
☆ 50 degrees Celsius→The aroma, acidity, and umami become stronger, but the impression is that it is not enough.
60-65 degrees Celsius→The aroma is good and the flavor is concentrated without losing out on warming up. Personally, this is the most delicious temperature. Even if the temperature is raised, the overall feeling is dry, but the lingering umami flavor lingers in the aftertaste. It goes very well with meat, dark dishes, fried food, etc. Since it is a robust sake, it is better to drink it slowly and savor it during a meal than to drink it quickly and easily.
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