susan
Start with a cold sake.
Aroma like a cold stone. Hard.
Drink it. Melting sweetness flows into the mouth. It is cold, fresh, and persistently sweet. It seems a little artificial. Fresh and sticky, like a young banana. Thickness. After swallowing, a little bitterness and sourness.
Next, I heated it up to 45°C.
Straw with a sense of fermentation. Sourness.
Drink. It invades the mouth easily, and as soon as you notice its presence, a thick, dense sweetness rushes in. Then bitterness and a little astringency. After swallowing, sweet alcohol escapes from the nose.
Next, it is heated to 55°C.
I can't tell the difference between the fermentation and the alcohol. When I close my eyes, I see a field in the countryside in the early morning. I want to stay awake.
I drink it. It's sweet. It's like chewing syrup and drinking it. When I swallow it, I'm full with a solid sense of satisfaction.
Next up is a heated sake at 65°C.
I can see the sunrise. I feel a sense of accomplishment after a day's work in the fields, and hope for today. It's about 6:20 in the morning.
I drink it. The smell of grilled straw comes to mind, but then the overwhelming sweetness rushes in to drown it out. It is rare for sake to retain its sweetness even at this temperature.
When you swallow it while being enchanted, a pleasant bitterness remains on your tongue.
I would have liked an accent of acidity somewhere.
However, it is a good sake. If there is a regular line of regular sake, I would like to try it.
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