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*This was given to us by a liquor store as a sample of aged aroma. The liquor store also received it as a sample from the brewer.
It was aged for one year in the store after it was given to us and has an aroma similar to that of takuan (pickled radish). The sake has a flavor similar to that of takuan (pickled radish).
Cold sake
It smells like pickles, like something you would find in your grandma's kitchen in the countryside.
This is the aroma of takuan (pickled radish).
The aroma is not my favorite lineage.
The aroma becomes stronger as the sake goes from chilled to room temperature.
The taste is light and smooth, with a whisky-like aroma in the mouth and on the nose.
The aftertaste is chestnut-like.
Warmed sake (50°C)
When heated, the sweetness comes out and the bitterness lingers in the aftertaste.
The chestnut-like aftertaste of the cold sake has disappeared.
I think I liked the chestnut aftertaste of the cold sake.
Japanese>English