Hori
It has been a while since I had a bottle of Shinsei.
The last time I drank Flaxcat was last June, so it has been a year and a half since I last had it.
It is hard to believe that it is made from rice, as the color of the label suggests, it tastes sweet and sour like plums and cherries. At the same time, the aroma of the wooden vat is clearly noticeable.
This fruitiness and transparency in a freshly opened bottle of Shinmasa is hard to find elsewhere.
It tastes transparent when it is freshly snow-cold from the refrigerator, but when you raise the temperature by wrapping your hand around the glass, a complex and diverse array of aroma and flavor elements bloom like flowers in a field of grass.
It transcends the boundaries of sake and is outstandingly delicious as a beverage. Come to think of it, when you are drinking Niimasa, you may not be tasting it on the scale you usually do when drinking sake.
In my current sphere of activity, Shinsei is only available in a tying-up package. It is a higher hurdle than Jyushiyo and Jikin.
When will I be able to find which Shinsei next?
I will wait without expectation.
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