KENKON I
Aroma: Brilliant, with a hint of rice. The mouthfeel is sweet with a strong acidity. It has a light sweet aftertaste.
Alcohol 16%.
Sake degree +4
Acidity 1.4
Star ⭐️⭐️⭐️
This is a rare summer sake brewed with Sasashigure rice, the same variety I ate when I was a child.
Its refreshingly dry taste evokes those bygone summers, cooled by an evening shower.
Sasa Sigure🌾.
Sasanishiki's father.
So does that mean it's edible rice?
Never heard of it, and I haven't heard of Sasanishiki lately😅.
I may have a lot of preconceived notions though,
It tastes somewhat like rice.
It's just that I can drink it in this hot season 😋.
It doesn't feel like it's too much like 16 degrees 🤣.
I recently received this as a Father's Day commemoration from my daughter and her husband.
It is a junmai ginjo brewed by Kenkunichi using "Sake Mirai" sake rice developed by Takagi Shuzo.
Junmai Ginjo brewed by Kenkunichi
The aroma is subdued, with a fruity image of lychee and green apples.
In the mouth, the flavor of rice spreads gently and smoothly.
It ends with a slight bitterness and a long lingering aftertaste.
It is a delicious sake that is typical of Kenkunichi, which brews sake with the individuality of the rice used to make it.
Alcohol content: 16
Miyamanishiki
Polishing ratio: 50
Junmai-Daiginjo-Shu with Junmai-Ginjo-Specifications.
It has a strong ginjo aroma.
The predominance of acidity gives it a lactic acidity drink-like nuance. It is an easy-drinking, smooth sake with a good balance of sweetness and acidity.
Sweet!
But it is sharp and goes in easily.
When paired with grilled and soaked vegetables and bonito tataki, it is as refreshing as another sake.
it is like a different kind of sake. It is delicious.
I also discovered that it goes well with raw tomatoes.
