酒呑みKen1
The aroma of cooked rice
When served cold, the spiciness hits you hard, and the flavor is rich and crisp.
This is definitely one that's best served warm!
It's thick, with a hint of acidity behind the bitterness, but when it's lukewarm, it becomes round and a little sweet.
When it's heated up to the top, the aroma of the rice rises to the top, and the umami becomes more intense.
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