Tanaka Sentori, which I had been curious about but had not had a chance to try.
It has a low-alcoholic mouthfeel with a clear lightness reminiscent of Tanaka Rokuugo, and it has the acidity typical of Sengoku, but it is sharp but not assertive.
It has some Sentori-like qualities, but in general, the impression is close to Tanaka Rokugo.
Sake rice used at Shiraito Sake Brewery is shipped to Tochigi Prefecture.
(Sake mother rice is made at Senkin Co., Ltd. and brewed at the Shiraito Sake Brewery.
(Excerpt from Yamatoya's website)
Tonight, I was rummaging through Lemacom for a weekend dinner and found this collaboration sake, so I'll have it 💁.
Tanaka Sengyo ver.2023 Itoshima pesticide-free Yamadanishiki Junmai Sake✨.
This is a collaboration between Tanaka Rokugo's Itoshima Sake Brewery and SENKYO, and it looks like the pesticide-free Yamada Nishiki from Itoshima was made by SENKYO using the SENKYO Naturals method of pesticide-free, live yeast and brewer's yeast, and then returned to the Itoshima Sake Brewery to be finished in the main brewing process 👀.
The aroma and taste are both very clear, with a greenish wild grass nuance and a beautiful acidity, and the sake is light with no rice clutter. The back palate has the appearance of an orthodox junmai sake with a full flavor of rice and a nice sharpness.
The simple and innocent sake from the Itoshima Sake Brewery is delicious after all 😋😋😋😋😋.
Hello Kirataso 😃.
It's nice to have a nice crisp sake after a long nigori 🤗A simple junmai sake! I have a good feeling about it: ‼️
If only it were a little cheaper 😅
@Jay & Nobby
Good evening 😊 I had an image of Sentori but it was surprising because it was sharper and more rustic than Tanaka Rokugo! The price is also as you said 😆.
A collaboration between Fukuoka's Tanaka Rokugo and Tochigi's Sengoku. This time, it seems to be a combination of rice from Fukuoka's Itoshima and Sengoku's sake brewed from a live yeast.
It has a strong rice flavor and a round, watery taste with a lingering aftertaste. It was a sake that went well with a delicious meal.
Perhaps I am a bit unfair to this sake as it has been consumed after drinking some sweeter sake. This makes it taste very plain - water like smoothness with very pale ginjo taste. Most prominent is the yogurt and cream lactic acid feel that I believe coming from the Kimoto method of senkin. Perhaps I need to find another chance to taste it properly.