Tenmei Homura Yamahai Tokubetsu Junmai Nikai Hiire is one of the autumn-winter sakes from Akebono Sake Brewery. It was stored and aged for about 7 months before it was released. It is made from using Aizu Yamadanishiki rice with a 55% polishing rate for koji rice and Aizu Gohyakumangoku rice with a 60% polishing rate for polished rice.
The rich aroma and mellow taste that comes from the acidity spreads abundantly in the mouth. It has a gentle and soft mouthfeel that fits on the tongue, and the sense of stability through a single core gives the impression of a well-organized liquor.
Look at the back of the sake, it has a description that it is suitable to be warmed. If you warm it up to 40°C, the taste will expand greatly. It emits the flavour and spreads the elegant sweetness with beautiful acid. Fragrant and sweet flavour like sugared almonds. The gentle aftertaste has a pleasant lingering finish with a delicate sweet flavour.
The richness and flavour derived from lactic acid, the elements of taste that come from various acids dance lively on the tongue. Every time you roll it in your mouth, it feels like the umami gradually melts.