Tokkuri warmed in water heated up to small bubbles and vapour rising, heat turned off and left for 3 minutes. Somewhere between Nuru-kan (body heat) and Shitsu-on (room temperature).
First cup drunk uwazumi (pouring clear sake from the top of the bottle). Floral nose. Cools quickly (cold night in January) to a milky mouth-feel with green notes. Warm aftertaste, not fiery. Second cup, after gently inverting the bottle to mix the sediment - Rice-vinegar nose. Very dry tasting, almost biscuity. Cooling again to milkiness and sweetness with mouth-warming dry aftertaste. Sweet umami, like white miso. Third cup - A slight saltiness develops, warming, tangy. Fourth cup - the 'green' taste is not unlike aloe vera, May blossom and young hawthorn leaves.
A lovely sake, of which not only every cup, but every mouthful, is subtly different. Well worth trying.
