つきしずく
Drinking out series
I found a good cold sake, so I decided to ask what else was available.
I found one that I had had a while ago, Umezu's Nama Hashiroshi, which I suspected was Bancha when I first saw it. This restaurant also had teacups, so once again Bancha came before my eyes.
The store owner's choice was to add a little water and raise the temperature to 70°C. Perhaps because it was only 98 polished, I could sense a kind of graininess, which gave it a savory flavor like burnt soy sauce.
I had a similar taste when I drank nigori from this brewery before, but I wonder what it is. It tastes concentrated, as if you are drinking soup stock. I wonder if it is strong enough to be defeated even when it is hot. It has a strong taste, so you can enjoy it even when it gets cold. The acidity is more pronounced.
Japanese>English
