We are happy to welcome you back this year: ⛄️
The rice used is 100% Yamadanishiki from Domaine Sakura
Polishing ratio is undisclosed
Alcohol level is 13 degrees Celsius
Specifications: Active Nigori Sake, Nama Sake
The bottle has a perforated stopper due to secondary fermentation in the bottle, so be careful when opening the bottle: ⚠️
When the bottle is opened, the aroma is mainly fresh fruit aroma like muscat and pear, with a slight effervescence.
When poured into a sake cup, it is slightly cloudy with a slightly translucent color like white with light greenish tints, and a white cage can be seen. It is fine-grained in nature and has a thickening effect.
Upon taking a sip, a soft pear or muscat-like fruity sweetness spreads out, and a lactic acid sweetness can also be detected. After the sweetness, a fine and smooth rice flavor spreads gradually. At the same time, sourness and bitterness accentuate the taste.
The aftertaste is a beautifully sharp finish of sourness and bitterness, and the good balance of a thick yet light finish makes it easy to drink.
We enjoyed it again this year.
Tonight, mid-week, I'm going to open a slightly better one 🤗.
SENKOKU JO HIIRYU 2024✨
How many in the "Edo no kaeranai series"? I'm not sure how many times we've had this in the Edogarenai series, but again, it's a year and a half old & we're finally getting our hands on a flagship sake 😅 It looks like it's a specimen for the competition, so there's no etiquettes on the bottle, but I'm guessing it's a jun-dai level sake. It certainly has a very gorgeous ginjo aroma when you open the bottle. The usual banana tropical aroma of Sentori has been reduced to a whisper and the elegance of white peaches and muscats is in full bloom 😊 The mouthfeel is also full of acidity, but the focus is more on the umami of the rice and the depth of the flavor. There is no twist to it at all, but of course anyone who drinks it will definitely find it delicious 😋😋😋.
Good evening, Kirataso!
What a classy looking label on your Sentori 😲.
I haven't drunk Edogari yet either 😅
Your review looks great 😋😋.
I'd like to try some of the different types of Sentori as well!
This is my first time at Sentori.
After seeing your post, I wanted to try it no matter what!
So I searched for it😊.
My impression is that it has sweetness and a clean aftertaste.
It is easy to drink and I already drank half of it today lol.
Thank you all so much for all the wonderful posts ♥️
It's great to know about good sake thanks to you!
Good evening, Maa-chan 😃!
Congratulations on finding your first Sentori 🎉It's so easy to drink and it goes down so well 🤗.
Tochigi sake 🍶 has a lot of good ones 😋 please try many 👋.
Jay & Nobby! You're right, it's so easy to drink and delicious, it'll be gone in no time😅.
I still don't know any of these sakes, and I'd love to try Sentori, "Akatombo" and Classic👍.
Senkori Limited Edition
Modern Kojo-shu (Precious sake) 4-Shiki 2025
It's rare to find a kijoshu from SENKYO, or is it the first time?
So I bought it: ❗️
I was expecting it to be sweet.
It's more smooth and refreshing than I thought it would be ✨✨✨.
It was delicious 😋😋.
I remembered that I used to like sake kijoshu.
Ingredients: rice (domestic), rice koji (domestic)
Rice: Yamadanishiki (produced in Sakura City, Tochigi Prefecture)
Alcohol content: 13% (undiluted)
Specifications: sake yeast strain, no additives, Kinugawa River subterranean water
This is the first time for SENKOURI since it was made with a traditional sake yeast yeast yeast.
I like its acidity more than last year's Modern Zero!
I really want to drink the classic one, but I haven't been able to buy it yet...
- Tochigi, Tochigi Prefecture, Senkin, ABV 14%, Rice Malt, 50%-Kakemai 60%, Senkin Sake Brewing Co.
- I'm not a fan of blending wine and sake, but I'm going to try Akatombora, a hiyaoroshi (autumn sake) originally made for dragonflies. It has a much sweeter flavor than the previous sake, and goes down smoothly. It's actually pretty good.
- Senkin, Sakura City, Tochigi Prefecture, Japan, ABV 13%, Unrefined, 100% Yamadanishiki Yamadanishiki from Sakura City, Tochigi Prefecture, Japan
- This is the senkin I promised myself I would try in Tokyo. It is rich in flavor and has a great acidity. It's not a common flavor, and I found out that it's made using the Kimoto brewing method I introduced before. The sweetness is quite subdued and the flavor is light.
It has been a long time since I had Sentori!
Zero, long time no see😃.
We will have it as usual.
The aroma is sour and fresh.
Lemon-like sourness 🍋 spreading through the mouth.
Peak at the mouth, then surly? Slightly bubbly? No sharpness?
Slightly al feeling at the throat?
It was a slightly different impression than before😃.
It seems to be refreshing and tasty when paired with a slightly stronger meal.
Sentori snowman ⛄ that arrived today.
The label is cute ❤.
I stood it up when I left and did my best to carry it home in my backpack! (because it leaks with gas)
It was a crisp sake with acidity, a little gas, and a little sweetness.
It was a seasonal sake, and I could feel the winter.
The last bottle I purchased at the sake qoobe Yokote store was a red dragonfly. It is the only autumn-like time this year.
The aroma is mild, and the taste is acidic like Senkou, but the acidity itself is a little soft.
It has a relaxed taste with a slight lactic acidity.
Perhaps because it is already matured, the flavor does not change much even after a few days.
Anyway, it is a sake that can be drunk slowly and in a fall-like manner.
