なべ
It was mentioned that it was made by maturing raw sake at low temperature. It has a grainy aroma like Awamori, but the taste and color are different from the so-called aged sake. Perhaps the low temperature prevents the oxidation and various denaturation processes that accompany aging. It has a solid structure and a slight bitterness that further tightens the flavor. Even after being uncorked, there is not much change in the taste, and the aging process must have stabilized it. After drinking a bottle of this wine, I regretted that I should have left it at room temperature and let it ripen, but I didn't put it back in the bottle.
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