takuan
This is a blend of 4 types of old sake made in 1973 (Year of the Ox), 1985 (Year of the Ox), 1997 (Year of the Ox), and 2009 (Year of the Ox), and 2000 to balance the taste.
The aroma of the rice origin is hidden behind the whiskey-like aroma that is far from sake.
Because it doesn't have as much alcohol as whiskey, only the good part of the aroma spreads softly in the mouth, leaving a clean impression in the short aftertaste. There is also a sweet and sour aftertaste.
There is not much concept of this level of old sake or blending in sake, so it is difficult to tell how interesting this is.
(To be honest, it's not my type either.) I thought it would be very interesting to enjoy slowly at New Year's or when you have time.
If you heat it up too much, it's too stimulating, and if you heat it too little, the character stands out too much. It's easy to drink when heated to just under the skin.
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