コウ
To decide whether to serve it cold or warmed, I first took a sip of it cold.
My first impression was "Narazuke".
And it smells like well matured Narazuke.
We thought it was suitable for hot sake, so we warmed it up to 60 degrees Celsius in the chiller and drastically heated it up.
The Nara-zuke aroma was gone, but the dryness remained, and it was easy to pair with a meal.
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