タロウIt is darkly colored. It was probably stored at room temperature in the brewery, but I wonder if it gets this color after 21 years of brewing. Is the rice polishing higher than 70?
The aroma is complex but somewhat fruity. It has apple, apricot, earthy mushroom, and koji-like aroma.
The mouthfeel is soft even at room temperature, so one might be fooled into thinking it has 19% alcohol by volume. Is it really? The sweetness is hard to detect, but it is perceived as umami. It has a complex flavor, with bitterness from the Maillard reaction, umami, sweetness from the sake, and a slight acidity. It is very thick due to the alcohol, so it may be better to add water.
When warmed to lukewarm, the sweetness comes forward and envelops the entire sake, making it easier to drink and more easily recognizable than at room temperature. If the temperature is raised a little more, the alcohol flavor comes out too much.
This is difficult. There is definitely a temperature that tastes good, but it's pretty narrow. However, when you hit the right temperature, you can enjoy a taste like no other.
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