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.
Rice polishing ratio 70%.
Alcohol content 15
Serve chilled
Opening the bottle
Junmai sake but with a strong ginjo aroma
Cool and sweet aroma
Sip it
Very smooth on the palate
A clear sweetness passes down the throat.
No bitterness at all
After feeling the moderate deliciousness of rice on the tongue
Alcoholic and sour taste remains in the aftertaste.
It gives the impression of being quite thin.
Because we have been drinking "umami-buwatto" type of sake
it has been a long time since I have had a smooth and silky wine, so it feels fresh.
It may give you a different impression when heated up.
Purchased at a roadside station near the ruins of Takato Castle
Well-known sake loved by the locals
First sake.
Kurosho Senjozo, extra edition Kurosho Senjozo test brew sake.
My wife bought this sake when she visited Nagano Prefecture.
When I chilled it well and started drinking it, the sweetness pushed it out.
Without prior knowledge, I thought it was like a Junmai Daiginjo, but it was a Junmai Daiginjo.
As it warmed up to room temperature, it added a nice bitterness and sourness that made it indescribably delicious.
Thanks to my wife's selection.
Junmai Daiginjyo Yamae-Nishiki 40 Nama-Nara Sake
⭐️⭐️⭐️⭐️
100% Yamae-Nishiki from Inadani, Shinshu
Rice polishing ratio 40%, ALC 16
Yeast: Association 18 yeast
Quite fruity aroma 🤗.
It tastes like a mild lychee on the palate, followed by a pleasant spread of sourness and bitterness 😋🥰😋.
Chigasaki Sake Bar Sei：20250801 Dokuritsu
Junmai Daiginjo-shu⭐️⭐️⭐️⭐️
Polishing ratio 39%, ALC 16%.
Rice: Shinko sake No.555
Grape Variety:Yamamizuki
Polishing ratio 39%, ALC 16%.
Yeast: Nagano yeast C, Sake meter degree -8
Acidity 1.6, Amino Acidity 0.5
Tonight I felt like I was a little short on drinks, so I decided to stop by and have a haggle at "Eel Skewers and Small Dishes Hayakawa" which I was introduced to the other day 🤗.
The aroma is only faintly perceptible.
In the mouth, it is a sweet sake with a muscat-like aroma passing through the nose, with a slight sourness and bitterness.
Chigasaki Hayagawa:20250725
Nagano Prefecture
Junmai Sake
Rice polishing ratio 70%.
Alcohol 15%.
Purchased in Takato, Nagano Prefecture, where the brewery Senjo is located.
It has the sweet aroma and taste of rice, typical of junmai sake.
It is crisp, but also relatively sweet, almost like sugar water.
