yukkkkuri
Thanks to my wife who prepared mushrooms as garnish.
Ichi
Sentori's "Akatombo", from the moment it is poured into the glass, the **"ginjo aroma "** rises in a flurry at first. The aroma is elegant and gorgeous, reminiscent of fine white grapes or pears. It is clean and elegant, and raises expectations even before you drink it.
Then, when you take a sip, what spreads on your tongue is a **"refreshing calpiciness "** that is typical of Senkou. It is not just sweet and sour, but pure like a freshly squeezed lactic acid bacteria drink, with a cool and refreshing texture. This "sweetness" and "acidity" refreshes the palate as lightly as the clear autumn air.
The true essence of this sake is its "sharpness of the aftertaste. As you can see, the acidity is strong and sharp. It is as sharp as a polished sword. This strong acidity sweeps away the sweetness that tends to linger in the mouth, leaving only a "clean "** aftertaste.
(If you don't mind my saying so.) As a snack, it would be great with autumn fish or mushroom dishes!
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