たけるパパ
Collaboration sake by SENKOKU and UNITED ARROWS
This sake is made using Edo period techniques, such as using "Kame-no-o," a native variety of rice, no added yeast (brewer's yeast), brewing in wooden vats, and using a sake yeast base made from raw yeast, and then maturing this sake for five years.
After that, fresh "ori" is added to the aged base to promote secondary fermentation in the bottle.
I jumped at the idea of a five-year aging process, but was surprised at the price, which is quite reasonable. ‼️
The rice used is 100% Domaine Sakura Kame-no-o.
The alcohol content is 14%.
The specifications are as follows: sake yeast, wooden vat, five-year aging, second fermentation in the bottle.
Like a sparkler, it has a crown stopper💦 which means... be careful when opening the bottle: ⚠️
I had been keeping it for 4 months, but I spewed it... I'm not good with crowns.
When I poured it into the sake cup, it had fine bubbles and strong effervescence from the secondary fermentation. The ori is dark, with a slightly yellowish color and a smooth, silky texture.
When the bottle is opened, the aroma is almost imperceptible, with a hint of sweetness.
When you take a sip, the fine bubbles spread a moist and delicious flavor in the mouth. It has a strong dryness and a clean finish.
It is characterized by its flavor from aging, naturally occurring carbonation and fine bubbles that are only possible with secondary fermentation in the bottle.
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ジェイ&ノビィ
Hi, takeru papa 😃.
UA collaborations get expensive all at once 😓.
I'm sure it's good 😌 but we always can't afford it 😅 but 5 years old makes me want to jump on it 🤗I'd like to try it at least once 😋.
Japanese>English
たけるパパ
Good evening, Jay & Nobby😄.
It's like an extension of Sentori's Organic Naturals. The dryness is stronger than the naturals and it tastes better. I will definitely try it next time 😁.
Japanese>English