Tsukinowa生もと純米 信濃屋オリジナル
chocolat
I bought it because it was labeled as a Shinanoya original at a high-end supermarket in my neighborhood.
When I accidentally drank it cold, it was ugh! Bitter! Astringent!
I thought it was out of the 2-star range, but I thought better of it and drank it at room temperature and lukewarm a few days later, and the bitterness was gone.
A week later, when I warmed it up again, it tasted more like solid rice, and the bitterness was gone.
You can't go wrong with temperature.
I wonder if anyone has ever used the metal that instantly ages wine to make sake?
★★☆☆☆
Japanese>English