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Ten'on純米大吟醸 佐香錦
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YukiOk0408
It is delicious. Here are some explanatory quotes It has been in shape to some extent for several years, a limpid junmai daiginjo with a blue aroma, an image of adding my own elements to the sake made by my master, Toshiji Nagasaki. It is not a standard Daiginjo with gluco-fermented koji + caproic acid + SF filtration of the modern breweries, so it does not have the quality of a standard Daiginjo, but I think it is a Daigin that is typical of the Sanin region. This sake reminds me of San'in's Junmai sake making. It is a sake that can be drunk well even now and can be seen for 30 years in refrigeration!
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