Not much aroma.
Cohesive and lush texture on the palate.
Not much aroma in the mouth.
If I had to guess, I would say pineapple or white peach.
It tastes somewhat like a spudding.
It has a sweet and sour harmony.
Good.
Taste level 3.5/5
When I asked my father, who does not drink, to buy me some local sake when he returned home, this one appeared.
This sake was served with eel from Okaya.
It is a very light sake, and I felt that it was not enough to compete with the eel.
It might go well with white meat sashimi or something like that.
☆☆☆☆☆
I think I bought this bear last year, but I bought it again!
I'm afraid of bears that come down to human settlements, but this black bear🧸 is cute!
Shinshu is now in the hiyaoroshi (grated sake) season!
The moderate acidity and umami spread in good balance.
It has a fruity sweetness, but the acidity gives it a freshness.
And yet, it is a delicious bottle with a rich umami that is typical of hiyaoroshi!
This time, fish labels.
The world view of "On a night like this..." was given shape by ceramic artist Waka Horigome.
The theme is "Animals of Shinshu looking up at the moon," and the thunderbirds that appear on the labels of our doburoku and amazake are depicted as well as their friends.
Senkozo's "Kuromatsu Senkozo Junmai-shu Miyamanishiki Besshiki
The combination of Miyamanishiki and No. 701 yeast is "THE Nagano" junmai-shu, which has been aged slowly at low temperature for more than six months.
The fresh flavor has been preserved while the taste has been mellowed.
The muscat-like aroma gives way to a sharp, crisp, dry sake. The slight sweetness in the aftertaste reminds us that autumn has arrived.
This is a sake that can be enjoyed at a wide range of temperatures, not just cold.
Ingredients : Miyamanishiki produced in Ina Valley, Shinshu
Rice polishing ratio : 70%.
Sake meter : +8
Alcohol content : 16
Provenance : Nagano Prefecture Senjo Co.
KUROMATSU SENKYO KONNA Yoru ni Shika Tokubetsu Junmai Unfiltered Nama Shu
Rating 4.4
Rice used: Hitogokochi from Nagano Prefecture, Polishing: 60%, Yeast used: Association 1501, Sake meter: ±0, Acidity: 1.8, Amino acidity: 1.3, Alcohol: 16%.
It has a mild orange aroma, a light but juicy sweetness that spreads from the soft mouthfeel with a good transparency, and a fruity acidity that is well-balanced and very tasty. Especially this season, the finish is juicier than usual with fruitiness and a good weight and lingering aftertaste.
Purchased at an AEON in Kiso when I went for a drive to Kaida Kogen. It is one of a set of sake from the Shinshu local sake drinking comparison set.
The aroma is subdued, but the sweetness and smoothness make it an easy-drinking sake with no acidity.
If this is a honjozo, I have high expectations for the ginjo class. I am also considering purchasing a Junmai type.
