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Senkinオーガニック・ナチュールX 2023生酛原酒生酒無濾過おりがらみ発泡 KumakichiToday is the last day of April! When the end of the month is a Saturday or Sunday, the sense of the day of the week? I feel like my sense of the end of the month is dulled, but I'm going to reward myself for holding on for a month.
Senkou Organic Natur X 2023
This is an Organic Naturals Kame-no-o with a blue label and a shwashy finish from the secondary fermentation in the bottle!
When you pour it into a glass, the glass becomes lively with a burst of carbonation!
The first sip reveals a perfect balance between the light taste of Organic Naturals, the bitter aftertaste reminiscent of grapefruit, and above all, the sparkling taste!
Rice polishing ratio: 90% (Domaine Sakura Kame-no-o)
Alcohol content: 14%.
Second fermentation in bottle, sparkling, ultra-ancient method, no yeast added, brewed in wooden vats, sake yeast, unfiltered, unpasteurized 
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The warehouse review continues.
This is my second bottle of Hakurakusei since I bought a bottle of Orikarami as a new sake. It is a sake that accompanies a meal rather than having an explosive impact. Sakeya Hachibei is another such sake, but this one seems to be more modern.
I drank this sake after the summer, and it was about time I got tired of the easy-to-drink, gorgeous summer sakes with fruity, bold, strong flavors and fragrant aromas. That's when the year-round products really come into their own.
They are soft and dry to drink. That's why they complement your meal without interfering with it. It is truly a supporting role! The juicy yet mild acidity leads to a sharp taste, and it goes with any meal.
The impact itself is not so great, and if you are careless, you may feel it is a mediocre sake. However, it is not that it has no impact, but that it has no hook.
There are lots of aromas, and they are banana, citrus, and pear. I wouldn't call it fruity, but it is subtle enough that you can drink it without getting caught up in the aroma. みかんHoly shit!
For the record Yoshiki｜生酛好き🌾Rice (producing region): 100% Miyamanishiki (Nagano Prefecture)
Yeast: Classic yeast
Rice polishing ratio (%): 59
Alc(degree): 16 Yoshiki｜生酛好き🌾Raw rice (production): Hachimanjin 100%
Yeast:
Refined rice alc(%):
alc(degree): 14 やまおろしModern medium.
Rich ★★★☆☆☆ Light
Sweet ★★☆☆☆☆☆Dry
Acidity ★★☆☆☆☆☆☆
Floral ★★★☆☆☆☆
It is called medium, but it is quite close to light. The mouthfeel is refreshing. It does not leave much of a residue on the palate.
Not too hot, not too sweet, well balanced. I thought it didn't have much character.
I like distinctive sake, so I probably won't repeat it.
I would highly recommend it to anyone who invites people over to drink sake in the sense that everyone will be pleased with it. It is light on the palate, so it is perfect for the upcoming warm season. The bottle looks stylish and is guaranteed to be a hit with guests. やまおろしModern medium.
Rich ★★☆☆☆☆Light
Sweet ★☆☆☆☆☆Dry
Acidity ★★★★☆
Floral ★★☆☆☆☆☆
It has a strong acidity and a refreshing texture. Not lactic acidic but carbonated. Sweet taste.
The aroma is not too fruity and the taste is rich.
It is not too sweet, but has an umami flavor.
The richness and the carbonation that washes it out seem to go well with wagyu beef.
It is better to drink it cold because it has a little bit of miscellaneous taste.
After the second day, there is an interesting change to a more mellow texture on the tongue as the gas is released. The aroma and taste become more mellow. やまおろしModern medium.
Rich ★★★☆☆☆ Light
Sweet ★★★☆☆☆☆Dry
Acidity ★★★☆☆☆☆☆
Hana ★★★★☆
I drank it at room temperature because it was kept at room temperature at the store, and the fruity flavor stood out a lot.
I personally prefer a less floral taste, so I drank it chilled.
It did not go well with sushi. It would go well with strong-flavored beef, pork, or lamb. Yoshiki｜生酛好き🌾Rice (Origin): Domaine Sakura, 100% Yamadanishiki (produced in Sakura City, Tochigi Prefecture)
Yeast: Yeast
Rice polishing ratio (%): 60
Alc(degree): 14 Yoshiki｜生酛好き🌾Rice (Origin): Domaine Sakura, 100% Yamadanishiki (produced in Sakura City, Tochigi Prefecture)
Yeast: Yeast
Rice polishing ratio (%): 60
Alc(degree): 14 Senkin初槽 直汲み なかどり純米原酒生酒中取り無濾過おりがらみ槽しぼり Yoshiki｜生酛好き🌾Rice (Origin): Domaine Sakura, 100% Yamadanishiki (produced in Sakura City, Tochigi Prefecture)
Yeast: Yeast
Rice polishing ratio (%): 60
Alc(degree): 14 Countryman810Kido's Nigori Sake Nama. The first taste was the top clear layer, which had a strong sake-like flavor and was quite robust. Next, I mixed it all together and drank it, and the creamy mellowness added to the taste. The sake was slightly carbonated and refreshing, but had a strong overall flavor. RecommendedContentsSectionView.title
