Warmed.
Aromatic nose, dried fruits, hay, barley, caramel.
Fruity and aromatic in the mouth, with a hint of hay.
Not overly full.
Acidic and light in texture,
Smooth and mellow flavor.
I like it.
When the temperature drops, it gives the impression of a brandy-like aroma.
I guess it is good as a food wine.
Taste level 4/5
Pale yellow in color.
The aroma is full, like amazake (sweet sake).
The mouthfeel is smooth, with a refreshing acidity that spreads quickly, followed by umami and sweetness, and then disappears, leaving a slight aftertaste.
It has few peculiarities, so it is easy to match with food.
A mellow sake.
When heated, the bitterness and umami come forward before the acidity.
Personally, I like it lukewarm to super high temperature.
Pairing with food
Ponzu sauce with red bean paste → ○
Potato chips (light salt) → ○
Speaking of Shishu, we Banshu people are all fond of the Ako Ronin.
Tonight, we will be serving a special Kuramatsu Kenbishi, a top-rated downhill sake that was loved by Horibe Yasube.
The unique acidity and umami flavor make it a must-try this winter, even for those who don't know it from all over the country.
We will have chicken liver skewers, yakitori, and oinari 🤗.
And Onihei Hankacho 👹🙇 that I already recorded today! Isn't it great 😉.
A bottle of Kenrishi that I had seen in supermarkets and convenience stores and wanted to buy someday
Purchased at a convenience store as an offering
Taste of Kenrishi
Sweetness, umami, maturity and sharpness
Wonderfully concentrated!
It can be served at room temperature.
But it can also be heated up in a bottle with a microwave.
I want to reuse it.
Rice (domestic), rice malt (domestic), brewers' alcohol, 17% alcohol by volume, rich flavor
The Kenryo mark appears on the Tokyo National Museum's collection of "Meishu zei Kenryo" (famous sake collection) by Kuniyoshi Utagawa.
It is a rich, mellow, umaguchi sake with a crisp, delicious taste.
