Long time no see, Tensho standard.
Mild sake aroma.
The rice flavor is delicious. Soft and light texture.
Aromatic and light bitterness like vanilla essence.
Moderately acidic.
Slightly full and gently decaying.
My favorite food sake.
Taste level 4/5
Not so sweet, not alcoholic, but the mouthfeel is quite classical. There is a bit of astringency.
It lingers in the aftertaste, but a little sourness is added.
The last time I drank Tianzhuang was "Saikou Ara (Sakel)". It was very sour and vinegar-like.
This new sake tasted colorless and clear.
It had an elegant and gentle mouthfeel.
It is a sake that goes well with food.
It is delicious.
Here are some explanatory quotes
It has been in shape to some extent for several years, a limpid junmai daiginjo with a blue aroma, an image of adding my own elements to the sake made by my master, Toshiji Nagasaki.
It is not a standard Daiginjo with gluco-fermented koji + caproic acid + SF filtration of the modern breweries, so it does not have the quality of a standard Daiginjo, but I think it is a Daigin that is typical of the Sanin region.
This sake reminds me of San'in's Junmai sake making. It is a sake that can be drunk well even now and can be seen for 30 years in refrigeration!
Location Izumo City, Shimane Prefecture
Rice type Omachi
Sake type Junmai
Rice polishing 60
Alcohol content 13°.
Sake Mother Unknown
Sake Degree
Acidity
Rating（scale 0-3)
(Item) Wine glass
(Nose) +1.5 Sweet and sour fruit like apricots, slightly animalic but also quite peculiar aroma
(Appearance) Yellowish crystal
(Taste) Taste
Body 1.5
Acidity 2
Sweetness 1
Umami 2
Bitterness 1.5
Lingering acidity and umami gently linger
Impression Somewhat peculiar umami dry taste
The aroma is of sweet and sour fruits.
The taste is umami dry, but the acidity is strong and the total balance is unique. However, it is easy to drink.
This is the second time I have tasted this wine, and I have a better impression than the last time.
It went well with the fresh salted squid at the restaurant.
Repeat Score 2.0
