たけるパパ
It had been laying in the refrigerator for a little over a year,
SENKORY and SAKELABO TOKYO's limited PB No.3 Ganbarou Ishikawa label
The rice used is 100% Yamadanishiki from Domaine Sakura
Polishing ratio is 50% for Koji rice, 60% for Kake rice
Alcohol level is 14 degrees.
When the bottle is opened, the aroma is fresh and fruity like pears and white peaches, with a hint of soft lactic acidity like yogurt and vanilla.
When poured into the sake cup, the base is almost transparent, with a slight cloudiness that is typical of unfiltered, unpasteurized sake. When the ori is stirred, it has a pale milky white color. It is relatively smooth.
When you take a sip, you can still feel the slight bubbling and chirichiri-ness characteristic of nao kumi-shu. A fruity sweetness like pear or white peach precedes it. It is soft and juicy, and the acidity is not too strong, making it easy to sense its roundness.
Yogurt and milky nuances spread from behind the sweetness in the mouth. The roundness derived from the oak wraps around the entire wine, and there is almost no bitterness or astringency. The sense of fruitiness changes to green apple and muscatel, and a lightness is added.
In the finish, the sweetness is quickly lifted, and the light acidity and mild bitterness round out the flavor. The lingering finish is short and clear, making you want to drink more.
The 4th is more of a food sake type, while the 3rd is juicy and easy to drink.
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