Rich and brothy. Delicious room temp, lightly warmed, all the way up to tea-hot. Best at around 115F, which I'd call ready-to-eat soup temp.
Tastes and feels like: bone broth, confit morel mushrooms, red miso, sweet soy glaze, melted butter, British toffee, wet straw, chamomile tea.
Data: Ishikawa prefecture, Gohyakumangoku rice, yamahai starter, 60% polish.
Pair with: teriyaki, grilled cheese & tomato soup, melted funky cheeses, mushroom anything.