Cold brew vs Japanese iced method, the old way won for me

I used to do cold brew for everything, 12 to 18 hours in the fridge, and thought that was the only way to get smooth iced coffee. Then a friend who's been roasting since the 90s told me to try the Japanese method, brewing hot and pouring straight over ice. I did a side by side last Sunday with the same Ethiopian beans from a local roaster in Portland and it wasn't even close. The hot bloom over ice kept all the floral notes and that bright acidity, while the cold brew tasted flat and kinda one note by comparison. I mean, cold brew is still fine if you want something super low maintenance for a big batch, but for a single cup it's hard to go back now. Has anyone else switched off cold brew after trying something simpler?