SAT
It starts out tin-cold, and the spiciness of the sake, or perhaps the aroma of rice, comes quickly in the aftertaste and quickly fades away. As it gradually reaches room temperature, it mellows out and the sense of umami becomes stronger and more pleasant on the palate. It goes great with the ume shiso rolls of swordfish. Goes well with the fat of fish. It also goes well with dry foods such as okaki. A type of sake that goes well with a wide range of snacks, but not so well with fruits.
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