Tokiko Takahashi
Room temperature
Aroma: Earthy, with hints of mirin (sweet sake) and a little bit of Shaoxing wine.
Taste: Mild on the palate, but gradually becomes dry, with a sharp finish.
The aftertaste is very dry, but there is a hint of rum raisin.
40℃: The aroma is slightly alcoholic, the taste is mellower on the palate, and the acidity is a little stronger.
→This is a good temperature for meat stews such as beef stew.
50℃: The mildness on the palate remains, but the mildness changes to a pungent impression that lingers on the tongue.
60°C: The aroma is almost gone, the dryness stands out, and the taste changes to a crisp one.
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