Y.Tokushige
First, room temperature -> first impression is like Shaoxing wine. It is sweet with caramel-like bitterness and astringency, but it is not as thick as expected and the acidity, bitterness, and astringency are surprisingly gentle. It is not as strong as expected, and the acidity, bitterness, and astringency are also surprisingly gentle.
Warmed up (50°C): Sweetness and umami are well developed.
Warmed up (60℃→50℃): The sweetness and umami are good, but it also has a feeling like Shaoxing sake when drunk at room temperature. Good taste.
Sake rice→Gunma rice
Rice polishing ratio→90
Alcohol content→15
Yeast used→Yeast additive free
Koji used → Yellow Koji for Shochu
Sake degree → -2
Acidity → 2.6
Japanese>English