おぐりん
When I sipped it while it was chilled, I was a little surprised to find that it was mellower than I expected.
I strongly agree with the brewer's goal of creating a sake that combines the umami of the rice with a dry taste.
As the temperature rises, it becomes more rounded and the umami becomes a little more dominant.
The sharp, spicy aftertaste is really distinctive, and it's perfect for the low-flavored snacks I've been into lately! (Today we have smoked mackerel)
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