susan
Cold sake first.
Rice bran and a slight petroleum aroma. Clear and calm.
Drink. Swoosh, piquant. Sweetness of fresh cherries. Near pineapple skin. It runs slowly and smoothly through the mouth, sprinkling a pleasant bitterness and astringency. When you swallow it, it is mellow but dry and crisp. The astringency makes the back teeth creak.
Next, 45 degrees Celsius.
It is a rainy and gloomy deep forest. Milky aroma. Beyond the forest, a ray of light breaks through the mist.
Drink. A mellow taste like heated cherries in rum fills the nostrils. Mild sweetness. A numbing bitterness. When you swallow it, you feel the alcohol in your throat. The bitter aftertaste lingers for a while.
Next, 55℃.
Rice bran and unrefined. Brewing aroma
Drinking. It goes smoothly on the palate. Clear aroma and bitter taste. As you swallow, it slowly moves down your throat like a total lick across your tongue. Is there any residue in the mouth?
Finally, 65°C.
A thick milky sensation as if it had been boiled down. Milky is the taste of mom, but somewhat of a dad feeling.
Drink. It goes into the mouth without any resistance. It is sweet and astringent, and the aroma has become a flavor as it is. The sourness you feel when you swallow. The flavors with bitterness converge rapidly.
It is simply delicious!
I was wrong in thinking that sweet sake is not suitable for drinking with food.
I would love to try it regularly throughout the year!
Japanese>English