やす☆
I drank the same sake in March 2022, but drank it at home, unaware that it had aged so well.
At room temperature, it is slightly fresh, with a mildly amelancholy sweetness and flavor.
When heated to 60°C, the sweetness and umami are still there, but the mildness is lessened and the sharpness is increased. Raising the temperature again to 60°C (140°F) reduces the lingering raw sake flavor and increases the mellowness of the sake. Personally, I like it best when it is heated twice.
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