moemif
I have been drinking SENKYO raw sake until now, but this is the first time for me to fire-brew it. It is an unfiltered, unpasteurized sake made from the traditional sake yeast.
As the name "mukonin" suggests, it is clear, colorless, crisp, and light. Unlike most ginjos, however, it has a unique acidity that is refreshingly refreshing on the nose. Could it be described as melon-like greenness? Furthermore, it has a calmness that is different from that of a raw sake. The rice polishing ratio is not disclosed, but the taste seems smart and trimmed down.
Japanese>English