susan
First, cold sake
Aroma of cherries. Next, blueberry yogurt.
Drink. It enters the mouth like water, and first, acidity. Next, the sweetness and richness of apricot. When you swallow it, the intense sweetness that seems to be boiled down for a moment appears and disappears. With a little bitterness, it is refreshing in the mouth. A beautiful mellow dry taste.
Next, 45℃.
The aroma of fresh new rice with a little acidity. There is also a creaminess.
Drink. Gentle and beautiful. It is not colorless and transparent, but transparent white like a ripe akebi. The sweetness is suppressed and the bitterness sits firmly on the tongue. When you swallow it, the pleasant bitterness disappears like a gradation.
Next, 55℃.
Creaminess of flour. The silence of the snow falling late at night. The clear air.
Drink. Everything has come to nothing. Everything is in harmony. It's the perfection I've been looking for. This temperature is the true essence of the "ultimate food wine. Isn't there anyone who doesn't like it? Tears of joy.
Finally, 65℃.
The aroma of grilled straw. The rice stands out like this.
Drink. The alcohol is a little bitter. After that, water. Too clean. It disappears. I'm sure the morning dew gathered on the taro leaves tastes like this
The "haku" and "hoshi" of Hakurakusei can be easily understood by heating up the water.
Repeat? I will, I will!
My future "Raku" was quietly assured.
Japanese>English