Jikon千本錦 火入れ
Termat
Another happy Jikin rep! Made with Senbon Nishiki, a sake rice produced in Hiroshima, where the National Sake Brewery Research Institute is located!
It's really good from the second day!
Clear and full-bodied!
On the first day, the aroma is what one would expect if one were to say 🫐, but the sweetness is moderate. The robust acidity that supports this foundation is impressive, and it flows down the throat like a juicy glide! It is indeed delicious and chic!
On the second day, the impression changes completely. The aroma is sweet and sour like strawberries 🍓 and yogurt, and the berries become much stronger. The sweetness comes on a little and the thickness of the flavor can be felt well! The balance between sweetness and acidity is attractive, and while maintaining the honesty typical of Jikkoman, it is more flamboyant!
The balance of sweetness and acidity is appealing, and while maintaining the honesty typical of Jikin, it is even more gorgeous!
Japanese>English
ma-ki-
Good evening, Termat!
Your review of Jikin's Senbon Nishiki - looks too good 🤤!
I'm jealous of your reprint: ⤴️
The quintessence of Jikin-sama - gorgeous, well-balanced and delicious sake 🤗.
Japanese>English
Termat
Good evening, ma-ki-!
Thank you very much! Senbon-Nishiki is also delicious! I thought it was a great expression to say "It's a Jikin," while using the right sake rice to make such a difference! I thought it was a great expressive power to be able to say "It's Jikin! It is especially gorgeous among the hi-ire!
Japanese>English