Kab
It seems to be limited to September and October.
The aroma is slightly sweet and banana-like.
It is quite dry on the palate. The dryness is delayed for a moment by the umami of the rice, which also expands for a moment and passes through quickly, and then finishes with a not-so-pleasant bitterness. There is also a bit of sourness. It is not sweet.
On the second day, the sake is heated to 40°C and 45°C. The bitterness decreases. The bitterness decreases. The best temperature is 40°C. You can also raise the temperature to 50°C and then let it cool.
It has a dry impression, surprisingly close to the classic style (somewhere between classic and modern). It also warms up surprisingly well. It's autumn, so it's understandable that it's designed to be warmed up.
It's good enough, but a little more umami would be more to my liking.
Ippojimi is no longer sold by mail order, as seems to be the brewer's intention, but fortunately there are several distributors where you can easily find it. Next will be Junmai.
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