susan
Cold sake at first
The clear Echigo Plain at 2 a.m. in February
I drink it. It's piquant. The sweetness of the white peaches immediately hits you. Coupled with the 18% alcohol, the richness and bitterness are intense. When you swallow it, it has a slight sourness and a dry taste like water.
Next, 45 degrees Celsius.
Warm alcohol. As if it were warmed on the stove in the countryside in winter.
Drink it. It goes in slowly and easily. It's sweet and fragrant, and you can feel "I'm drinking sake! sensation. It is so rich that it sticks to your back teeth, and has a carbonated bitterness. When you swallow it, it has a dry astringent and bitter taste.
Next, 55℃.
Alcohol that stings the back of the nose. A vigorous rice
drink. The trinity became fresh water. Everything is fused together and it is difficult to capture each element. Slightly rusty. As you swallow, a tongue-clenching bitterness propagates to the tip of the tongue. Dry taste
Finally, at 65°C
Even the aroma has turned into fresh water. One can see a single candle lit in a dark room.
Drink. Gentle and warm. Gentle thickening. Bitterness and richness are deeply intertwined. As I swallow, for some reason, memories of my boyhood come flooding back.
This is my first Takachiyo. It is quite dry, but I feel something is missing to give it a seal of approval.
I heard that there is also a series called "Takachiyo" in hiragana, and I want to try several kinds.
If I have to say I like it or I don't like it, I like this sake.
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