こぞう
First tank 3 brothers ①.
This year we were fortunate to have 3 brothers😍.
The first one is this!
Domaine Sakura 100% Yamadanishiki
Polishing ratio: 50% for koji rice, 60% for kake rice
Alcohol content 14%.
Sake meter - Acidity
Fat: 2/26 (opened, 3/26)
There are three types of Sengoku's first tanks.
(1) Arabashiri
The first pressing is done only with the weight of the mash, and the slightly cloudy sake is the freshest.
2) Nakadori
The middle of the pressing process, said to have the most stable and beautiful taste.
(3) Sekime
The last remaining sake is pressed and blamed for the sake, so the amount of sake produced is said to be small.
The "psshhhh" when the bottle is opened is the usual 👍smell! The aroma has a pleasant sourness characteristic of Senkyoku.
When you drink it from the supernatant, it has a fresh aroma and taste like white grapes 😘 It is juicy and youthful 😘 It has a lot of gas, which is the same impression as when I drank it before.
When it is on the lees, it becomes even more youthful and acidic, and the aroma that passes through the nose seems to be orange peel or herbal (I'm not sure what it is...) 😅It is a little different from the lactic acid bacteria type that is often found in nigori-shu.
This "Arabashiri" is the most satisfying of the three brothers.
It's still delicious!
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