At Uehara Brewery, the main style is the traditional Yamahai method, but this sake, Soma no Tengu, is made with the Sokujo method. Sokujo is a quicker brewing process developed in the early 20th century, where lactic acid is added at the beginning to create a clean fermentation environment. This makes the sake fresher and lighter compared to the richer, more complex flavors of Yamahai. The taste is soft and smooth on the palate, with fresh, delicate acidity and gentle sweetness. Being a lightly cloudy (usu-nigori) sake, it also has a glamorous depth of rich rice umami. Toward the finish, a pleasant, subtle bitterness appears, leaving a clean and comfortable aftertaste. As time passes after opening, the flavor gradually changes and becomes rounder and smoother, making it fun to enjoy over several days. If you prefer, you can also drink only the clear upper layer (uwazumi), which offers a lighter impression. Best enjoyed slightly chilled, around 5–8°C (41–46°F).