Timeline
flos_lingua_estThe confrontation with Senkou Yukidaruma has become an annual event. Yukidaruma has a wide range of arrangements, from a sweet and sour "de pop" taste to a strong push for umami without sweetness, all in the same bottle. The taste of Yukidaruma has changed so much depending on the timing of the year's shipment that it has become a once-in-a-lifetime creation (although it seems to be less blurred these days).
This is... the unshakeable finish that has been typical of Senkou Yukidaruma for the past several years.
The aroma is a lovely pear-like fruit aroma that is typical of mukorizake, with a hint of sweetness and umami.
When you drink it, you will find that contrary to its appearance, it is dry enough to be served as a food sake. Especially on the first day, it feels even drier because of the fizziness, so the sweet and juicy aroma acts as a balancer. Of course, there is a sweetness to it (especially after a while after pouring it into a glass), but the 13% alcohol content gives it a light impression.
There is also a dry muddy sake called Nanabonjari, but its aroma is more rustic with a graininess, and it is not really sweet to begin with, and its alcohol content is 16%. The impression is quite different. flos_lingua_est
Warehouse Review 77
I'm up to 300 check-ins~!
I want to praise my liver lol.
I wonder if it's an exploding system, or if it has an open caution tag on it... Huh? It doesn't open in the first place. I tried to pry it open with something like a small crowbar, and it opened normally without any sign of blowing out. LOL!
The standing aroma was...what? Surprisingly, there is no scent at all. There is just a hint of brown sugar-like sweetness, but when you drink it, you can understand why the standing aroma is weak. As one would expect from 90% polished rice. The lack of aroma is wonderful, just as the specs say! Personally, I quite like it.
The sweetness is strong, but the acidity is also quite strong, so it keeps the sweetness down to a level that is suitable to be paired with a meal. It would have been more interesting if it had been a bit more shiny, but I like it this way.
The slight brown sugariness that I detected in the aroma is also reflected in the taste, which has an indescribable richness. I think it is also slightly different from the umami.
The acidity and the strong umami go unusually well with kimchi, chorizo, tomatoes, avocado, cheese, fried chicken, tempura, and other izakaya food. アラジンCongratulations to flos_lingua_est on your 300 CI ㊗️🎉㊗️
Your tasting comments are always natural, precise and clear 😊Have a wonderful sake life 🍶. ma-ki-Hello, flos_lingua_est!
Congratulations on your 300 check-ins 🎉.
I always enjoy reading your polite and clear reviews ✨.
Keep up the good drinking life 😊. マナチーCongratulations to flos_lingua_est on your 300 check-in. ㊗️ It's quite a good drink to go with kimchi, as expected of Tsuchida🤣 I will keep referring to your clear reviews 😆. ポンちゃんCongratulations to flos_lingua_est on your 300 check-ins 🎉🎉🎉!
I always learn from your accurate and detailed reviews 🙏 This drink seems to go with everything 😳‼️ 麺酒王flos_lingua _est, congratulations on your 300 check-ins 🎉👏!
I felt a true Sake lover ❗Shinzuchida on Kiri number 😊Let's continue to drink good sake while coping well with the liver! ゆーへーflos_lingua_est Congratulations on your 300 check-ins 🎉!
And thank you for your constant ♡❗️
It's very helpful that you record not only the flavors, but also the pairings ✨. ジェイ&ノビィGood evening, flos_lingua_est 😃.
Congratulations on your 300 check-ins㊗️㊗️㊗️ 🎉we can never write 😅a careful review of our drinks❗️ for your reference when you drink 🤗 ひるぺこGood evening, flos_lingua_est, and congratulations on your 300 check-ins: ㊗️🎉I always learn from your careful reviews! I can see why you prefer alcohol without aroma. They are easy to pair with food😊. さけランGood evening, fls!
First of all, you have reached 300ckin ㊗️✨
Thank you very much 🎊✨
I can feel the Tsuchida-ness coming through, makes me want to drink 💦.
flos_lingua_estMr. Aladdin.
Thank you very much!
I'm just writing what I think, so I'm glad to hear that 😊.
I hope to write something even more neat in the future ✨🖋. flos_lingua_estMA-KI-.
Thank you very much!
I write about personal episodes, so I'm glad you feel that way ✨
I'm looking forward to enjoying the sake life from now on... ✨ flos_lingua_estMr. Manachy.
Thank you!
I think there are drinks that go surprisingly well with kimchi if they are sweet and sour and also cloudy 💡.
It's my pleasure! I'm always happy to read your posts! flos_lingua_estPon-chan.
Thank you very much!
I always read and refer to your recipes as well 🔍.
I'm not sure if it's purely Japanese, but I think it goes well with basically anything! flos_lingua_estMr. Noodle Drink King.
Thank you very much!
While you all are making the premier sake a killer, Shintsuchida made me kind of laugh at myself lol.
Let's both take good care of our livers and keep the sake life going 😊✨. flos_lingua_estMr. Yoohee.
Thank you very much!
Thank you too😊.
No problem! I think it would be cool if I could write a little more detail on the pairings, so I'll work on it a little more lol. flos_lingua_estJay & Nobby.
Thank you, I'm so glad you enjoyed it!
It's outrageous! Maybe I have a quirky way of writing lol.
I'll try to be as polite as possible and write in a way that catches your attention in the future 🤭✨ lol. flos_lingua_estHirupeko.
Thank you very much!
I've been reading you too 🔍.
I'm glad you can relate even though I don't have a scent! ✨
I'm what you call "tired of drinking" lol. flos_lingua_estMr. Sakaeran.
Thank you very much!
I'm really happy if you could feel the symtunda character! ✨
I'm glad you were able to write it well 😆.
Sintschida, it's a drink I like to have once in a while... â flos_lingua_est
Storehouse Review 76
I have had three Hiroshima sakes (Amego no Tsuki and one Tomikunaga), and they all give the impression of being of high quality and soundness. The conclusion is that this one is no exception, and although it is not flashy, it is certainly tasty.
It was closed just before it exploded, but it overflowed a little. It took about 10 minutes to open the bottle while wiping it clean. It's a very energetic sake!
When I drank it... it was fizzy as usual, but it was definitely in the category of a micro-fermentation. I learned that the blowout and the mouthfeel are two different things. However, the mouthfeel has a certain amount of fizz and a small attack, so I imagine it to be more refreshing.
The aroma is like lactic acid that reminds me of sweetness, and it gives the illusion of being sweet until the moment you take a sip, but it is really not sweet at all, just a strong sense of umami.
The aroma is slightly banana-like with a hint of alcohol and sake. It is a dry muddy sake that is easy to understand and is meant to be paired with food. Personally, I can drink it on its own, but it is most effective during a meal to show its potential. It goes well with strong flavored fried chicken! flos_lingua_est
Collection Review 69
Is this product from this year? Is it from last year? There are so many limited editions of SENKYO that I can't keep up with them, so I was wondering if I should pass on this one, but it had a good reputation, so I bought it!
The moment I opened it, it started to blow out and I was able to close it just in time to save my life, but if it had been normal, it would have been a disaster.
The smell is lactic acid-like. And this was quite unexpected, but to my surprise, there was not much sweetness. I mean this in a good way, but was Naturals like this?
As I mentioned before, I describe acidity and sourness separately, but a little sourness reminds me somewhat of fruitiness. And the strong acidity makes it feel dry without being smothering.
It is a fashionable sake that has umami throughout, is crisp with acidity, and has an astringent taste. At the same time as the astringency, there is a slight bitterness that you may or may not feel, which also gives it depth.
The taste reminds me of Natur nigori, and if you think of it as a more fizzy version of Natur nigori, you may be able to understand it even if you can't drink it. アラジンNice to meet you, flos_lingua_est😄
I always look forward to reading your precise tasting comments and references. I also find it very fitting to describe acidity and sourness separately, so I will learn from you! flos_lingua_est
Aladdin, nice to meet you😊.
Wow, it's very encouraging to hear your kind comments ✨
I really like your tasting comments too, so I enjoy reading them ✨. flos_lingua_est
Collection Review 67
From the nose, the wine is full, with brown sugar-like nuances.
When you drink it, you first sense its strength. From there, a strong acidity with a strong impact comes up. This acidity is similar to that of pickled plums. What is this? Whether it tastes good or not depends on who you ask (I can enjoy it), but there is no doubt that it is an interesting sake. But still, it has too much character lol.
It is completely different from the former TSUCHIDA F, and from what I know about those days, the strength is amazing! The former one was sold as a sweet and sour light sake, but this time it is a completely different sake with a strong acidic flavor. This "F" is the name given to a sake that was created without the manufacturer's intention, so it is no wonder that it is a different sake.
To be honest, the previous version was better, but I heard that the previous version was made by mistake in the production of sake to be presented at a sake show, so they must have been aiming for something different this time.
But if you think of it as a variant of plum wine, it's quite tasty, so it's probably not so bad. I would never recommend it to people who don't like sourness, but to those who do, it might be the No. 1 sake I would like to drink with them, telling them how interesting it is. LOL! Hijiri聖 山田錦 純米吟醸 EVOKE 生酒 直詰純米吟醸生酒 flos_lingua_est
Collection Review 66
When I first started getting into sake, I was researching which sake I wanted and SENKYO and HIsei were on my radar, so I went to Gunma to buy them. Since that time, this EVOKE has been one of my favorite sakes and I always drank it every year!
It has a standing aroma with a hint of acidity. The hints have a fruity aroma like apples and pineapple.
Sweetness, umami, sweetness, umami, and bitterness appear in this order. You would think that the sweetness would stand out, but it is very elegant.
The sharp and intense acidity moderately suppresses the sweetness that appears here and there. Especially when the wine is cooled, you can feel the best of it.
The fact that none of the flavors are overdone leads to a lightness, which is one of the strong points of this sake. Oh how classy it is. It's juicy and can be drunk all the time on its own. On the other hand, it is so clear that it doesn't linger, so you can drink it with a meal for a long time...the best of both worlds! Normally, they should be opposites, but somehow they are able to coexist in harmony... the best of both worlds!
The more you drink it carefully, the more you can appreciate its greatness.
If you ask me what it is similar to, it would be Kangiku... If you haven't had a chance to drink it, please try to imagine it! flos_lingua_estHow long on earth will it last?
This is the 40th review from the past collection.
In 2023, I finally had a chance to drink Risshun Shibori, which I have been a Sentori fan for about 7 or 8 years already! This is the time of year when there is a rush for new sake, so the fridge is always empty...lol!
Sengoku is known for its acidity. I could feel the acidity from the aroma. While the impression is clean and refreshing, the acidity and umami are strong enough to be tasty on its own! Recently, SENKYO has only been served with a meal, but the raw sake has been tasty enough to be drunk by itself.
The people I was drinking it with did not usually drink sake, but they said this one was easy to drink, and they were getting drunk. Be careful not to drink too much!
My impression is that it is a sweet and sour light sake, but it has a strong umami (flavor) rather than sweetness. This is the reason why it is a typical SENKYO sake.
It was so easy to drink that I ran out within 3 days. flos_lingua_est
Here comes my most favorite drink! This year I finally got a bottle from the beginning lol!
It has an acidic aroma. It is fruit-like and this is also pleasant. The hint of aroma is apple and pear.
Then I realized that maybe I am not a fan of apple/peariness per se. I think there are two types of alcohol: those with a mellow flavor and those with a vigorous and violent flavor, and I may not be good at the vigorous and violent apple and pineapple-like aroma. So this one is fine.
I'm finally starting to understand my own tastes after years of drinking sake. Sake is really interesting!
The flavor becomes more complex and mellow by involving the tailings, whereas the appleiness was too much with just the top clearings.
As the temperature rises, the banana-like flavor comes out, and it finally becomes my favorite! The sweet and sour Sentori of the past is here. The recent elegant dry Sentori is also very nice, but for a fan from the 2010s like myself, I really wish they would release a sweet and sour product like this all year round.
As a resident of Saitama Prefecture, let me just say this. It is delicious...! Too good...! I'm so glad you like it! ma-ki-Good evening, flos_lingua_est.
Sake is really interesting 😊.
It's more and more fun when you know what you like 🎵.
Meeting new people, seeing your favorites again, etc ✨.
Keep up the good sake life! ジェイ&ノビィHi flos_lingua_est 😃
The Hatsutaban series is delicious😊We also drank each of them in a bottle this year❗️The peace of mind of having this level of sake in a bottle is strong👍
I am proud to be a resident of Tochigi 🤗. flos_lingua_est
Mr. ma-ki
Hello ☀️
I've been drinking a lot, and it's wonderful to know that I can still be impressed!
Thank you very much and I wish you good impressions too, ma-ki😌. flos_lingua_est
Mr. Jay & Mr. Nobby
Hi ☀️
We've been a fan of your first tank series every year!
We think Tochigi is the sake kingdom ✨.
Please let me know if you have any sake that I should buy here when I come on a trip to Tochigi! flos_lingua_est
This year, I am going to take the plunge and buy and drink all of the first tanks, Arabashiri, Nakadori, and Seme. I have the impression that the price and popularity of Seme are not that great, but I heard that it is a must-try for enthusiasts. Actually, I drank it a few years ago, but my memory of it has faded, so I will try it again this time and taste the goodness of it!
This is amazing! It is not fizzy, but it is an interesting sake that gives a fresh and lively sensation in the mouth. It may even win the first prize in the "Sake that makes me feel like it's a new sake" category.
It has a juicy, sweet and sour feeling similar to sour pears or apples. Strictly speaking, it is not so sweet because of the strong acidity typical of Sengoku. However, it has a strong umami taste among Sentori.
It is good on its own, but it is also good with a meal because it is crisp and does not leave much of a aftertaste. It is wonderful that it is so refreshing in spite of its strong umami...!
All three types of the first tanks are excellent, and I think that next year, a semi-bottle may be a possibility...? flos_lingua_est
The first shot of the first tank of Senkyori, which has become an annual tradition, is ARABASHIRI. I wondered if I drank it the year before last, but it seems I drank it last year. LOL!
On the first day, it was an honor student. It is fresh but more refreshing and crisp than that. At first, I felt it was not enough for my taste buds, but the light fruitiness made me take another sip and another sip. As is typical of Sengoku, this is a sake to be drunk as a food sake.
There is quite a lot of sake lees in the bottle, so it is almost cloudy. The taste is different when it is not mixed.
From the second day, it suddenly becomes more like the first sake. The aroma becomes stronger, and the standing aroma is ink-like with a hint of alcohol. I think many of my favorite sake have this kind of aroma.
When you drink it, the aroma and sweetness are melon-like. It is along the same lines as the first day, but the flavor has developed a lot in just one day!
This year, I bought both the Seshime and the Nakatori, so I would like to drink the Seshime next while I still remember the taste of the Arabashiri. (It was the beginning of the year when I wrote this) flos_lingua_est
To be honest, I feel that recently SENKYO has become thinner and thinner and has lost its SENKYO character, but I personally feel that many of the raw sakes have retained their old SENKYO character, and I still have high expectations for them.
I like Modern Sentori because I can find some interesting characteristics in their new sake season, but I never expected to find Modern Sentori's Nama Sake...!
The moment you taste it, you can feel the freshness of the sake, which is different from the usual fire-brewed Sengkyo.
The finish is quite powerful, with a hint of acidity. It has a pear-like aroma that disappears suddenly. From there, a strong umami and alcohol strength appear and slowly fade away at the end.
Sentori is often better to drink on its own because it is more stimulating on its own, but the classic raw is somewhat too stimulating. LOL!
This intensity of flavor may make it hard to go on by itself without a meal or snacks. On the other hand, it is a very good food wine, so it goes well with a variety of foods, and in fact, I think it secretly goes well with Chinese food...! ヒラッチョSlightly sparkling nigori "Ame-go-no-tsuki" that I bought at Sawaya in Okegawa.
Chilled to a crisp, it has an appealing sweetness, but it kicks in dry and has the characteristics of a summer sake.
Sawaya in Okegawa was another sake shop full of passion.
With brewers, sellers, and drinkers. I want to enjoy it from each standpoint. RigelGood evening, Mr. Hiraccio 🤗
Sawaya-san has become my home ground these days 🤣.
If you're lucky, there's also a local craft sake Yamane 👍. ヒラッチョGood evening Rigel😊.
Sawaya, you are quite an awesome liquor store👍.
The product descriptions are hotly written on the glass door of the fridge, and so on.
I will visit again ❗️ Hijiri聖 番外 ひとめぼれ35 純米大吟醸 しぼりたて生中取り別誂 LEGIT純米大吟醸原酒生酒中取り無濾過 flos_lingua_est
When I brought the bottle of Sei to the cash register, there was a person talking with the manager about his work! What a coincidence! I'm glad I was able to let him know that I'm a fan...this is actually the second time we've met like this. We have a connection ✨
The sweetness of the gentle ingredients similar to the sweetness of white rice is well. It's more fruity than the Gohyakumangoku Jun Dai that we compared. It's round and delicious, with a nice roundness to the corners from day one! Absolutely delicious no matter who drinks it!
I don't know...it tastes great from day one! It's not exactly in the middle of my favorites, but I haven't had such a delicious sake since the recent Hanahayo, Jyushidai, and Mutsu Hatsusen. It is a very elegant sake that is flashy, but has a subtle subtractive quality to it.
What would happen if it were to reach a strength of 12 or so? Will it have the conventional taste (to be frank, it is a bit lacking lol) that is so popular these days, or will it be the discovery of a new taste?
Well, we will be sure to check out the future of the Holy Spirit! Hijiri群馬県渋川市北橋町産 五百万石35 純米大吟醸 生中取り 別誂純米大吟醸原酒生酒中取り無濾過 flos_lingua_estIt is unfiltered, unpasteurized, and bottled directly at the brewery (too many elements! ), and the words on the bottle make you feel as if you can taste the freshly brewed sake.
The ginjo aroma is typical of Junmai Daiginjo.
My first impression of the first glass is that the sweetness is medium at first, then weakens, and finally fades away firmly but elegantly at the end. The sweetness weakens a little in the middle as the acidity is gradually felt from the first sip to the middle of the glass.
The bitterness at the end can be felt if you keep it in your mouth for a long time, but if you drink it down after a while, you will not feel it at all.
I recommend pouring it cold a little at a time rather than pouring a lot into a glass, so it is best served cold or at room temperature.
I personally have the impression that the flavor becomes more and more rounded and tasty on the third and fourth days.
It becomes milder and milder in inverse proportion to the flamboyance of the first day, but that is why you can clearly see the true flavor of this sake. It is a fine sake that is very typical of Sei. flos_lingua_est
*The warehouse review has been going on for a long time.
I think it's been 6-7 years since I first drank it. It has been an annual event for the past 3-4 years.
From the aroma, I can sense the acidity that is typical of Senkou. I wonder if it is alcohol, but there is a grape or wine-like aroma.
It is delicious with a slight effervescence that appears as soon as you drink it, like a lactic acid drink. As everyone has commented, it is like Calpis soda again this year!
Contrary to the packaging and the appearance of the glass in which it is poured, it is not sweet at all! LOL!
Is it my imagination that it tastes more bitter than usual?
This year's Yukidaruma seems to be similar to the one from the several shipments of Yukidaruma three years ago. I remember being surprised at how dry it was, as the first batch was crazy poppy and sweet-tasting.
I personally like this kind of dry nigori, and it goes well with meals, so I would rather have it as a year-round product... The recent Sentori has been low in alcohol and dry in flavor, so I would like to see the nigori component add more umami flavor. In that sense, the hottest product in Sentori right now, for me personally, might be this Yukidaruma. flos_lingua_est
The first Hiraizumi was nigori, which is also my typical choice... There are not that many nigori, so I guess it is just on the edge of being slightly cloudy.
It has an acidic aroma and a slight alcohol taste. There is no reason why it should not be delicious with this aroma......!
From the beginning, you can feel the acidity and a bit of sweetness, and from there the umami continues all the way to the end. Another type of acidity suddenly appears in the middle of the bottle and drives the umami away, making it easier to feel the sake-like flavor at the end. This is delicious! It is similar in taste to Abeno, but Tobirazumi is also delicious!
It is so rich that it is hard to believe that it has an alcohol content of 14 degrees. It has a robust flavor somewhat reminiscent of Tsuchida. Come to think of it, Tsuchida 12 was also very rich, but it was also made with white malted rice.
Personally, I think it would be a good idea to use white malted rice to balance the low alcohol content while maintaining a strong flavor.
It is rich but not harsh, so you can drink it easily. flos_lingua_est
I haven't had drunk drunken whale since one day at a tavern on a trip to Japan. At that time, it was fire-brewed, but this time it was a new sake. I wanted to drink it as soon as I found it, so I rushed to buy it.
The aroma was fresh and citrus peel-like. I wonder if the citrus peeliness is due to the smell of alcohol, the somewhat astringent taste, or some other factor.
Since I had been drinking Kangiku the day before, I felt it was quite classical and dry. Therefore, I did not have a good impression of it on the first day. I took the classicality in a not-so-good way.
From the second day, I had the impression that the classicality had shifted to the good side, and it tasted delicious all at once, completely different from the first day! I think it was mostly my own problem...
Then, from the third day, it calmed down and became cohesive and outstandingly delicious!
Pear and other (in a good sense) light fruity aromas spread gradually.
There is a soft bitterness immediately after consumption, and this may be what gives it a classical impression.
It is clearly a food sake. It has an atmosphere that goes well with stylish Japanese food.
Basically, it is a classical sake, but it is a fresh sake with a modern atmosphere. flos_lingua_est
This year, too, we have the electric chrysanthemum from Kangiku. Last year, I felt the power of Kangiku Meikyuu for sure, so I bought it again this year.
In a word, "pop"! It has all the elements that everyone seems to like. The fresh mouthfeel, the fruity aroma, and the juicy sweetness when mixed with the sake lees is nothing but pop.
As for the aroma, is the banana-like aroma a little stronger this year? On the first day, there is an impression that it is a bit harsh, whether it is due to the vigor of the mouthfeel or because of this aroma.
After the second day...it's really easy to understand and delicious! I have the impression that it has calmed down a bit and the spikes have been removed. The aroma is similar to banana, the flavor is typical of the sweetness of the tailings, the acidity doesn't let it linger, and the bitterness adds an accent at the end.
The acidity that keeps the wine from lingering is actually doing a great job, and no matter how much you drink, you will never get tired of it. The reason why it is so easy to drink may be because the flavor is not too persistent or assertive.
I consider sake that can be drunk in a flash before writing down my impressions to be good sake, and I think this is one of those kinds of sake. flos_lingua_est
I love Sentori and I've been drinking the major seasonal products, but I didn't buy Kabutomushi this year. Instead(?), I bought Akatombo for the first time! I bought a bottle of Akatombo for the first time, which I have never had before!
Elegant lychee and muscat aroma. Slightly tangy and fresh. It has a sweet and sour taste that makes you squeal from start to finish.
The direction is similar to that of Kabutomushi, but with a little less sweetness and a little more umami. The other has a lightness like modern Sentori, while this one is more like classic Sentori. Although it does not have the same pop, it is by far the better choice as a food sake.
It was like a drinking comparison with the 3-5 day old Classic Sentori Yumachi, but the aroma and taste are quite similar. Both are soft, elegant, and very much to my liking!
They don't have the same impact as Kabutomushi (or Yukidaruma), but I think it's fine even if they are as plain as this.
However, if I were to make a comment, I am not sure which part is the red dragonfly element...lol. flos_lingua_est
As I said the year before last.
Even if we were told that we were no longer allowed to drink any other alcoholic beverage, we would say, "Well, that's okay.
It has a faint aroma of muscat. After a while, there are hints of banana and melon.
Sentori has always been good at making sweet and sour sake, especially Kabutomushi, which is released in summer. If Kabutomushi is sweet and sour, then classic Sentori (at least this year) should be described as "deliciously sour. I say this, but the sourness is not really sour, but rather a refined, fruit-like sourness.
It is more like a food wine than the one from the year before last, but it is still wonderfully tasty.
It is moderately fruity, moderately fresh, moderately light, but also moderately drinkable, a masterpiece among masterpieces with an outstanding sense of balance.
It is a masterpiece among masterpieces with an outstanding sense of balance. Although it is different in type from Abeno Junmai and Shinshu Kamerei Junmai, it is my favorite along with them! RecommendedContentsSectionView.title