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SakenowaRecord your sake experiences and discover your favorites
Senkinオーガニック ナチュール 2021生酛
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susan
Cold sake first. Cold rice bran. Feel the fermented acidity. Drink. Almost stale rhumune. Slight piquancy. Pale sweetness and sourness. Different from sweet and sour. When swallowed, like a silky syrup. Next, 45℃. Pale milky taste. Slightly sour taste. Drink. It enters loosely and is fragrant. The sourness stands out. After that, there is a firm bitter taste. When you swallow it, the richness of the rice sticks to the back of your throat. Next, 55℃. Milky burnt taste of mom. Aroma common to all Senkou's sake I've had. Drink. All the elements come together and you feel nothing in a good way. On a hexagonal chart, all items score the same. As you swallow, the sourness and bitterness stand out. Finally, 65℃. Straw-roasted milky. Fermented acid aroma. Drinking. Light, soft and gentle. And fragrant. Furthermore, it is fresh. It has a bitter taste and is perfect for sipping with a few snacks. When you swallow it, it has a light bitter taste. This is my favorite Senkou I have ever drunk. The lactic acidity peculiar to the traditional sake brewing gives a good taste. What is the purpose of polishing rice? Who benefits? I would like to ask again to all the members of the sake party. I don't like unnecessarily high rice polishing. To be frank, I don't like Junmai Daiginjo or Daiginjo very much. I'm sure I'll be repeating this again.
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