For some reason, I picked up a bottle of aged sake that was more than five years old. It had a brownish color that was hard to believe it was sake. It had a deep flavor with no lingering aftertaste.
I initially detected a slight sweetness, but as I drank it, it had a rather clean and tasty taste. It had 16.5 degrees of alcohol, but I can't seem to tell the difference (yet) from 15 degrees.
It has a refreshing aftertaste and is so mild that it is hard to believe that it has 17% alcohol content, making it a sake that goes well with a variety of tsumami.
It was a mild sake, more than dry. Tempura of cod sprouts we found, which we had been wondering if they were ready yet because of the cold weather, went very well with rock salt.
I also felt that it was light and rather refreshing. My perception of muddy sake has changed in the past, but now it has completely changed. It was a sake that made me realize that only sake can go with the grilled tuna ara that I happened to have.
I found it a bit peculiar right after opening the bottle, but on the second day the flavor changed and became milder. As it happened, it was a great drink to pair with unroasted mixed nuts.
It was a sake that felt juicy (is that the right word?) as well as sweet. I felt the juicy (is that the right word?) as well as the sweetness of the sake.