It is said to have been aged for about 5 years, but the color is yellowish, but not to the point of having an aged aroma.
The color is yellowish, but not to the point of having an aged aroma. It is probably spicy, but since it was warmed to lukewarm, it has softened.
It is crisp and dry and brilliant when heated. When you drink it alternately with the soup, which is a combination of clam and hamo broth, it resets the deliciousness once and you can feel the broth again and again.