やす
Buy a single-serving size at the supermarket.
It is served at room temperature.
The entrance has a thick aroma with a hint of banana.
When you put it in your mouth, the thick aroma you felt at the entrance is accompanied by the fullness of the rice, which is more than enough to spread in your mouth. The sharpness is mild with exquisite acidity that does not interfere with the fullness of the umami.
It is delicious 🍶 The taste of the rice itself. Definitely one of the reliable brands like Masumi from Suwa.
The rest is warmed by boiling the whole bottle in hot water.
From about 30 degrees to as hot as 45 degrees. Although there is a difference in the acidity and the alcohol taste at different temperatures, the softness of the rice flavor and the gentleness of the fullness do not change regardless of the temperature, which is a sign of a good sake ✨.
The taste ✨✨ conveys only the plumpness and deliciousness of the rice in a straightforward manner.
This kind of sake has survived since the days when there were no refrigerators, and I hope it will continue to survive as a standard in the future.
By the way, I am one of those people who have long thought that I would be happy if sake in 1-gou bottles became more widely available. The size is just right for tasting, and the whole bottle can be heated up at the end. After all, you can drink out the opened bottle as it is 🍶 and the empty bottle after boiling and drying can be used for transferring other sake, which is very useful.
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