The second glass was a spring sake.
I often drink Sengkou, but surprisingly this spring sake was new to me.
It is a spring sake with a sourness and gasiness that is typical of Senkou 🍶.
It's nice to be able to feel the season with sake 😁.
I found it tucked away in the sub fridge.
One of the 2024BYs purchased in September.
The rice used was 80% Domaine Sakura Omachi
Domaine Sakura Yamadanishiki 20%.
Polishing ratio is 50% for the koji rice, Yamadanishiki,
Kake rice: 60% Omachi
Alcohol level is 14 degrees Celsius.
We rushed to buy it at Takizawa Sake Shop in Sakura before it was sold out.
When the bottle was first opened, the aroma was a faint orangey freshness.
The first sip reveals a light mouthfeel, followed by a gentle spread of discreet orange and lychee-like fruitiness.
This is followed by a clear acidity that is not too assertive, forming a light, refreshing aftertaste.
A delicious 🍶 that can be drunk in one gulp and drink after drink.
Compared to the same modern Kame-no-o, it is more fruity and has a clearer acidity. The bitterness after the acidity that I felt in Kame-no-o is not felt in Omachi, and Omachi is much easier to drink.
It is a shame that this sake is no longer on sale, but I look forward to the change to a new sake made with a fresh yeast yeast yeast.
Drinking Edogari will also be a pleasure 😊.
Complex aroma of cherry candy, flowers, mint and rice.
Slightly sweet, sharp acidity.
The flavor is fizzy and full, with a hardness and sports drink-like brine.
Increased flavor and complexity.
Serve with Vietnamese spring rolls, bamboo shoots simmered in Tosa, Yedo tofu, coleslaw salad, and steamed egg custard.
Fresh and lush aroma reminiscent of pear.
The juicy, fresh sweetness is like peach or green apple. It also feels like muscat.
The lingering aftertaste has the acidity and tangy gassiness of a raw sake, and a faint bitterness. The light nigori (light bitterness) harmonizes them in a mellow way.
Super fruity! It's like a fruit festival!
It is full of vitality! And it's kind of exciting!
I am in a very good mood, having received the good fortune of spring from Senkou-sama. Thank you again. 🌸
Here are some extras.
It tastes like spring.
In addition, it is impressively fresh and juicy. As was the case with Hanabai the other day, I can't help but wonder how such a rich fruity flavor can be produced from rice alone. Amazing microorganisms. Thank you, microorganisms.
The super fruity flavor made me think of all kinds of fruits, and my metaphors got stuck in a jam... I am frustrated by my lack of tasting knowledge. I will be more diligent.
Smells like Kimoto.
In the mouth is the lactic acid flavor of raw Kimoto, I think he has a slightly mild flavor, and there is still some residual flavor in the finish.
A sake-loving colleague at work gave me this brand.
Mellow aroma, like apples or fruits.
I got the impression that it was a sweet seadora, but I could hardly taste any bitterness.
It is slightly effervescent, and when I opened it, I could taste the acidity.
Nama-Hashimoto, Origami Unfiltered Nama-Shu, Nama-Shu
Degree of alcohol content: 13% (undiluted)
Domaine Sakura, 100% Yamadanishiki
Purchased at Hasegawa Sake Shop in Tokyo Station. This is my first Sentori. A very fresh, slightly sweet and refreshing aroma comes in first, with a slight carbonation in the mouth. It has a clear, dry, apple-like sweetness. It is also delicious! But sake really has a wide range of flavors.
I wonder what kind of food this would go well with. I would like to try it with various foods!
ImpressionsIt looks very tasty!
It looks like it would go well with something a little lighter and saltier than a solidly seasoned dish! I thought of spring rolls or beef noodle 🤔 lol
Junmai unfiltered sake, 13 degrees C. When opened and poured, it has a bubbly gasiness.
Aroma of dairy products such as yogurt and fresh cream.
The taste is lactic acidic, just like the gas and aroma on the palate.
The aftertaste is short and clean.
It is delicious.
13%, Nama yeast, unfiltered, raw sake, Yamada-Nishiki, Edobari.
Good ❣️
Based on the chili and light acidity, I think it works best with the acidity blending into the overall flavor of the sake 😋.
Out of the three bottles, I went with the safe(?) choice. I chose Nakadori.
あじLab.合同会社（北海道札幌市）は、札幌・すすきのにフルーティーな日本酒を取り揃えた日本酒バー「フルーティSAKETIMES | 日本酒をもっと知りたくなるWEBメディア
SAKETIMES編集部が、いま気になるお酒をテイスティングする新企画「SAKETIMES編集部 注目の一本」SAKETIMES | 日本酒をもっと知りたくなるWEBメディア
老舗蔵が2008年から“甘酸っぱい”酒質に転換 せんきんは、江戸時代後期の文化3年(1806年)創業の老舗蔵でSAKETIMES | 日本酒をもっと知りたくなるWEBメディア
