KabCollaboration with Motox. From room temperature as room temperature seems to be the most recommended. Almost no aroma. When you drink it, you will find a little bit of white wine-like acidic nuance. The sense of maturity is just a little bit. The minerality is quite strong, and the rice flavor has a little bit of expansion.
When chilled, it has a refreshing acidity and is like a white wine. I prefer it to room temperature.
When heated to 40°C, it has a moderate sense of maturity, minerality, and umami, with a strong acidity. 45°C gives it a sharp, pungent taste, which is typical of Tottori. At 45°C, it is quite sharp and pungent, and in typical Tottori style, it is also good.
When cold, it has an acidity that is not typical of Tottori sake, but the umami is not strong and it is light. When heated, it becomes a light Tottori sake.
It differs from the standard junmai from Tohoku and Niigata in that it has acidity.
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