やす
I've been curious about this one for a long time, and this is the first time I'm drinking it. The name "No.6 yeast yeast yeast" sounds just like Shinmasa.
The aroma is rich and even dry, with a penetrating acidity.
In the mouth, the umami of the rice rides on the tongue as if supported by the acidity with a strong presence. At the same time, the sharp acidity at the entrance immediately makes it sharp again.
This is an interesting sake. It is said that when sake is made with the palate of a person who usually tastes wine, this is how the acidity is expressed.
It reminded me of the impact I had when I first drank Modern Sentori many years ago. They can do this with rice! ✨.
It's a sake that makes you want to cheer for the diversity of expression and the resulting richness of that world.
The distance between the two is also very nice ✨✨ "I only make sake as a hobby for a few weeks when I can't work on wine due to the harsh winter."
I'm reminded that I need to drink more of these types of sake that I don't normally drink. I'll try it again when I see it again.
Japanese>English
まつちよ
Hi Yasusan😊
Sogape has good acidity 🍷.
By the way, is Modern Sentori sour?
I've only had Kabutoshi and Organic Naturals.
Japanese>English
やす
Hi Matsuchiyo-san, I sometimes use pictograms thanks to ☀️ 🍇🍾 (though I have bad taste 😆)
I remember the first time I drank Modern Sentori, I thought "It's like white wine! I remember the first time I drank Modern Sentori, I thought "It's like white wine! I remember the first time I drank Modern Sentori, I thought it was like white wine!
Japanese>English
やす
→I've got reviews from 2/19 this year and 2/20/20, both with acidity as the key word 🍷🍷I think I also drank Organic Naturals, and as I recall it was a clear and tasty type like the classic Sentouri?
Japanese>English