まぁくん
I bought it in a four-quart bottle because it was at a discount.
Clear crystal silver, gorgeous ginjo aroma, sweet and refined acidity, and umami.
Again, it was delicious.
Japanese>English
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まぁくん
Junmai Ginjo, once fired, bottle heated and rapidly cooled.
Koji rice: Ginotome, Kake rice: Miyamanishiki, etc.
The appearance is a clear pale crystal silver.
The aroma is slightly light, floral, and fruity.
It has an elegant aroma of white dumplings and koshinko (powdery rice flour) rather than rice.
The ginjo aroma is isoamyl acetate-based, with hints of banana, melon, and pineapple.
The flavor is rather strong and robust.
Elegant sweetness, round and smooth acidity, mild bitterness.
Mellow, slightly sticky balance, with a firm flavor in the mouth that shows careful construction.
The lingering finish is slightly long and sizzling.
This is certainly a beauty.
Japanese>English
まぁくん
The appearance is a slightly pale crystal yellow.
The surface of the liquid is slightly cloudy.
The aroma is of freshly cooked rice, freshly pounded rice cakes, or rice made from Akita Komachi, and even though it is a ginjo, it has a slightly roughness to it.
The cream, fruit and flowers are not strong, more like apples.
There is an earthiness, but the rice is still dominant.
The first impression on the palate is a little heavier, with a weak sweetness, smooth acidity, and mild fullness.
The balance is smooth and the aftertaste is rather short.
It was hard to capture any characteristics other than the riceiness.
Maybe I should have moved it from the cellar to the fridge and chilled it a bit before drinking.
Japanese>English
まぁくん
Junmai hiyaoroshi.
Miyamanishiki.
The exterior is a nearly colorless crystal silver.
The aroma is fresh and gorgeous.
It has a very strong sense of cooked rice and glutinous rice, with aromas of dairy products such as apricot curd and fresh cream.
Fruit is grapefruit and flowers are honeysuckle.
Lime and iodine aromas as well.
The palate is rather strong, with a full sweetness.
Rounded, smooth acidity with mild bitterness.
The balance is rich and mellow, with a sweet finish and a slightly long aftertaste.
It has a solid weight and comes on quite strongly.
It seems that it will not be defeated by strong dishes.
Japanese>English
まぁくん
Hakuro Wakamizu Junmaishu
Junmai-shu made with 100% Aichi Wakamizu, aged for three years.
Brewed in Tokoname, Chita Peninsula, known as the brewing peninsula.
Kyokai No. 7 yeast, Masumi yeast.
The store where I bought this, other sake also has a lot of No.7 yeast, which is kind of strange.
The appearance is a slightly dark golden yellow.
This is the first time I have smelled old sake, but I have never smelled anything like this in sake.
This is what I mean by a mellow, aged aroma.
Earthy smell of root vegetables such as burdock, fungus smell of shiitake mushrooms, strong acidity, and the roughness of homemade yogurt rather than sour cream.
Fruits and flowers are, dare I say it, pineapple and lime tree.
It smells like tea and coffee.
Too unknown and scary to drink...
The first impression of the taste is strong, full, round, and three-dimensional sweetness.
The acidity is more rounded and the bitterness is mild.
The balance is rich and thick.
The aftertaste is not that long, but very characteristic.
Japanese>English
Ichinokura特別純米酒 超辛口
まぁくん
Very clear, almost colorless crystal silver.
The first impression of the aroma is fresh and gentle.
It has the aroma of freshly cooked rice and freshly pounded glutinous rice cake.
It does not have a matured feel, and the lactic acidity is not strong.
There is a slight pear aroma, but the fruit is not very strong.
The flowers are about the size of honeysuckle.
The palate has a strong impression, super dry as described, with a stinging dry acidity.
Sweetness is naturally weak.
The balance is full, powerful and lively.
It is crisp, light, dry, and sharp.
Japanese>English
まぁくん
The topic is Sentori, and this is your first time to see it.
The appearance is a slightly pale crystal silver.
It is not a wine, but it is sticky and highly viscous.
The first impression of the aroma is rather strong, with apple, nectarine, and a fruity aroma similar to that of white wines from warmer regions.
Yellow peach, ripe pear, flowers of acacia and lime tree.
Sour cream, cooked rice, mushrooms, some mushroominess.
The palate is light, mellow, and elegantly sweet.
Smooth and clean acidity.
Bitterness is mild, overall smooth and mellow.
The specific name is not indicated.
The alcohol is weak, so it seems to be junmai.
It is fruity, so is it a ginjo?
Is the rice polishing ratio based on koji rice or total rice?
In any case, it is either junmai ginjo or junmai daiginjo.
The producers are also keeping that under wraps, and I guess they don't want people to judge them there.
Of course, regardless of the specific name, it is delicious🍶.
Even those who don't like the aroma of sake or those who don't like the strong alcohol taste can enjoy this sake, and of course sake lovers will be satisfied.
Japanese>English
ジェイ&ノビィ
Good evening, Maakun 😃.
Congratulations on your first Sentori 🎉㊗️
I can recommend it to everyone 😙 and I'm looking forward to the new lineup from the end of the year 😄.
Japanese>English
まぁくん
Thank you for your comment.
It was very tasty.
On the second day, it's still a raw sake, so the aroma and taste changes quickly💦.
I will try to drink it all in one day with my family next time.
I am still a sake novice and want to experience many things, but I can't wait to try other Sengoku.
Japanese>English
まぁくん
The exterior is a rather pale crystal silver.
The color is more chrome-like or heavy rather than yellowish.
The aroma is mild and mellow.
Pear, melon, muscat, isoamyl acetate banana, and even watermelon.
Elegance like white dumplings and fresh cream.
First impression of the flavor is medium, maybe a little strong.
Elegant sweetness, still Niigata, crisp, light and dry like Gohyakumangoku.
This, this, this is the brand of sake I have come to like after drinking Kubota, but perhaps this is the brand I like.
I remember I liked it when it was dry and hot.
It was a long time ago....
The acidity is refreshing and the bitterness is firm and full-bodied.
You can feel the volume of alcohol.
Dry and powerful.
The aftertaste is rather short, crisp and clean.
I started drinking it cold, but it is a little early for the temperature, but I will go for hot sake.
Japanese>English
Imanishiki酒槽搾り 本醸造
まぁくん
The appearance is a slightly pale crystal silver.
The first impression of the nose is youthful and fresh.
There are hints of cooked rice, cream, and pear, but the fruitiness is not strong, with just a hint of white flowers and lime minerality.
The first impression on the palate is rather strong, a little less sweet, crisp and dry.
It is floral, with a slightly weak acidity and a firm bitterness.
It has a slightly angular impression.
It is best served hot with a glass of sake.
Japanese>English
まぁくん
The appearance is a slightly pale crystal silver with a high degree of clarity.
The aroma is youthful and gorgeous, with a strong rice aroma as if it were pure rice. It is also fruity and slightly acidic, so apricot curd and sour cream.
Some apple, but maybe banana with isoamyl acetate.
Melon, fresh and strongly muscat-like.
Bamboo and other greens are subdued.
The flavor is rather strong, mildly sweet, round and firm acidity.
It is sticky, thick, and worth looking at.
There is a lingering aftertaste and a sense of convergence in the mouth.
Japanese>English
Hakkaisan特別純米酒 生詰
まぁくん
Transparent and pale crystal silver.
The first impression is of a gorgeous, full aroma.
It has a strong sense of rice, cooked rice, apricot curd due to its fruity nature, and sour cream due to its acidity.
Fruitiness of pear, white peach and banana.
The taste is rather strong and mellow, with no strong sweetness.
Feels dry due to the high alcohol content.
Fresh, firm and strong acidity, with a delicious bitterness.
It is structured, sticky, and thick.
The lingering finish is rather long, but the aroma and flavor make it seem relatively short.
Japanese>English
まぁくん
The exterior is cloudy and difficult to see through.
First impression: fresh, gorgeous, fruity and white wine-like.
Pear, white peach, lychee, lactic acidity, sour cream, and yogurt.
There is not much of a greenish aroma, and the fruit is still strongly present.
The taste is rather strong, round, and full sweetness.
The acidity is gentle and round, and the bitterness is moderate.
Slightly effervescent and lively, with a compact balance.
The aftertaste is a little weak, but it is crisp and easy to drink.
It can be drunk casually.
Delicious.
Japanese>English
まぁくん
Transparent and pale silver crystal.
Fresh, floral, grapefruit and honeysuckle aroma.
Rice-derived jiaogao, fruity apricot and fresh cream.
The taste is rather light but elegant sweetness, refreshing and gentle acidity with mild bitterness.
Smooth, lively, fresh sake.
The aftertaste is rather short.
Japanese>English
まぁくん
The appearance is clear and pale silver crystal.
The surface of the liquid is very clean even though it is unfiltered.
The first impression of the aroma is full and mellow.
From the aroma of cooked rice, which is typical of junmai, there are hints of cream, sour cream, apple, pear, melon, honeysuckle, and some mashed mushrooms.
Apples, pears, melon, honeysuckle, and some mushrooms.
The palate is rather light, with mild sweetness, round and fine acidity, and a full-bodied bitterness.
Smooth and lush balance, not too long on the finish.
It is not sharp, but not in a bad way either.
There is an elegance that passes through easily.
Japanese>English
Ichinokura特別純米酒 超辛口
まぁくん
セラー入り
まぁくん
The exterior is a near colorless silver crystal.
The aroma is youthful and fresh, with a freshness of cooked rice, apricot bean curd, green bamboo, and a discreet sweetness like pear.
The first impression on the palate is rather strong, with elegant sweetness and a refreshingly sharp acidity.
The bitterness with umami is well pronounced, and the wine is lively, dry, and light dry.
The lingering finish is also somewhat long.
Japanese>English
Dassai純米大吟醸磨き二割三分
まぁくん
The appearance is transparent and slightly pale silver crystal.
After a full and mellow first impression, the elegance of white dumplings and soft lactic acidity of whipped cream.
Ginjo aromas of pear, white peach, and banana, with freshness of fresh green.
The taste is rather strong, with a plump sweetness, fine and sharp acidity, and bitterness with umami.
The balance is round and lush, with a long, persistent finish.
Japanese>English
Dassai純米大吟醸磨き三割九分
まぁくん
The appearance is transparent and pale silver crystal.
The first impression of the aroma is gentle and mellow, elegant like white dumplings, fruity like apricot curd, pear, white peach, melon, and honeysuckle.
It is rounder than aojiku, but I wonder if it has a fresh green can.
The palate is rather light and elegant, with fine but firm acidity, a hint of bitterness with umami, dry and rich.
The lingering finish is rather long.
Japanese>English
まぁくん
The exterior is a clear, nearly colorless crystal silver.
Fresh, gorgeous aroma, grapefruit, pear, muscat, honeysuckle.
Aromas of freshly pounded glutinous rice cake, cypress, and apricot.
Slightly light on the palate, elegant sweetness, gentle and smooth acidity.
Smooth, mellow balance with mild bitterness.
The lingering finish is rather long.
Japanese>English
まぁくん
The appearance is transparent and pale crystal silver.
The nose is gorgeous and full, with hints of pear, banana, and acacia.
There is a freshness of green bamboo, lime minerality, mushroom and chestnut aroma, and sour cream fermentation.
The first impression on the palate is rather strong, with plump sweetness, round and firm acidity, and full-bodied bitterness.
The aftertaste is rather long.
Japanese>English