andrew.ishikawa
Purchase date 21.04.17
Opening date 21.04.25
I forgot to mention the date of opening the bottle, so two days after opening. Almost no change?
Hiya
Color
I think it's a mountain ash color.
Aroma
Caramel
The caramel swells.
After aroma
Taste
Attack Soft
Sweetness Slightly. Softness
Acidity Weak, but it is felt.
Bitterness (Shibumi) The bitterness is cut off firmly afterwards.
Umami: Strong taste of rice.
Alcohol: Hardly felt.
A sense of maturity
Food to pair with
Kimchi nabe ★★★★★ It goes well with nabe!
Impression: A well-balanced sake with a weak but firm sweetness and sourness, followed by a firm umami and a bitterness.
Warmed Sake (around 45℃)
-Aroma Aroma
Huh? Is the caramel gone?
Taste
The sourness has come out! I don't feel any sweetness or bitterness anymore, and the acidity completely wins.
Cooking with
Kimchi-nabe and natto-zosui (rice porridge with kimchi and natto) ★★★★★ The acidity stands out and goes well with rice.
Impressions: The character changes quite a bit between hiya and heated, but I like both and want to enjoy them with rice that goes well with each!
Future brew: I'll let it sit at room temperature.
Japanese>English