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Senkinオーガニックナチュール 2022純米吟醸生酛生酒 SatomiTimeless Sake NATURE.
Fruity acidity and sweetness 😋.
Senkou Organic Naturals 2022
Alcohol content: 14%.
Rice used: Domaine Sakura Kame-no-o (Sakura City, Tochigi Prefecture)
Polishing ratio: 90
Quote: What is SENKYU NATURES?
SENKOKU NATURES is brewed with pesticide-free rice and "brewer's yeast," which is not added to the yeast. SatomiA few years ago, I bought this Echigo-de-hoso Red Label when I stopped by Hakkaisan Yukimuro on my way home from boarding.
Since then, I haven't had a chance to come across it.
The other day I found it in stock at a liquor store I frequent and bought it immediately ♡.
Hachikaiyama Junmai Daiginjo Shiboritate Harajuku Echigo Dekoro
Alcohol content: 17.5%.
Sake Degree: ±0
Acidity: 1.6
Amino acidity: 1.4
Malted Rice type : Yamadanishiki
Kake rice: Yamadanishiki, Gohyakumangoku, etc.
Rice polishing ratio: 45
Yeast used: Association 701, M310 KumakichiThe brewer Kuheiji's light nigori, which was reserved for complete pre-order sales, was safely delivered to the customer!
After much deliberation over whether to buy a four-pack bottle or a one-pack bottle, I decided to buy a one-pack bottle!
When I opened the bottle, I read that other people said it felt gassy, but the bottle that arrived at our house did not feel gassy so much, and only a small popping sound was heard!
The first glass was clear without muddy water, and the mouthfeel was melon, but the flavor and acidity from the first glass were very sharp!
The second cup was mixed with muddy rice, and the rice flavor could be felt much better!
There is plenty of room in a bottle, so I would like to enjoy it over the next few days while enjoying the changes in taste!
Rice polishing ratio: undisclosed
Alcohol content: 16%.
100% Yamadanishiki produced in Kurodasho KumakichiToday, I tried to test the change in taste by heating sake, which I had never tried before in my study of sake. As an amateur, please forgive my poor heating methods and impressions, but...
I tried "KUHEIJI KUHEIJI: Between Fire and Moon", which is made to be enjoyed heated, and compared it from chilled to lukewarm to hot...
I have had many different kinds of sake, but this was the first time I had ever had sake for heating.
First we will taste them in order...
Cold, then Junmai glass to carefully check the top aroma, but it was surprisingly odorless, and even in the mouth, you could hardly taste the sweetness, umami, and acidity of Kuheiji, and it was the first time I had ever had such a mellow sake!
Lukewarm→The top aroma of the sake began to have the fullness that only hot sake can have, and the sweetness and umami, especially the acidity, were much more pronounced. The flavor is much more pronounced than when served cold. The sweetness, umami, and acidity that were not present in the cold sake have been significantly enhanced.
Hot sake → The aroma of the top of the bottle is very hot, and the flavor is more umami than acidity. I prefer it lukewarm, but this may be the best way to enjoy the topping aroma when heated.
Alcohol content: 15 degrees Celsius
Polishing ratio: 50 SatomiUki Uki Uki ♫
It says on the label.
"There is no deeper meaning.
I was chuckling when I read that sentence.
It's a bit sweet with a hint of a splash of sizzle.
I opened it in no time.
Mild nigori (light nigori)
Junmai Ginjo Nama Shu
Alcohol content: 14%.
Rice used: Gin no Sei
Rice polishing ratio: 55
Sake Degree: ±3
Acidity: 1.5
Yeast used: R-5, AK-1 SatomiSashimi, hot pot, etc. as a snack 🐟.
We enjoyed it as a delicious mealtime drink.
Mutsu Hachisen ISARIBI Special Junmai Hi-iri
Alcohol content: 15%.
Rice used: Aomori rice, Hanabukiyuki
Polishing ratio: Koji 55%/Kake 60
Sake meter: +5.0
Acidity: 1.9 SatomiAs the name suggests, it was super hot and dry.
I like dry, but ...
I thought maybe I don't really like dry.
Hatsuyuki ULTRA DRY
Super Dry Junmai Sake
Alcohol content: 15%.
Rice used: Saga no Hana
Rice polishing ratio: 60
Sake meter rating: +12
Acidity: 2.0
Yeast: Tsukishita-bijin SatomiGentle sweetness and good aroma ♥
I want to drink slowly and leisurely.
KID Haru no Kaorufu
Junmai Ginjo Sake
Alcohol content: 15%.
Rice used: Gohyakumangoku
Polishing ratio: Koji rice 50% / Kake rice 55 SatomiAizu Nakasyo Unfiltered Hatsushibori Nama Junmai Harazake
Alcohol content: 17%.
Rice：Gohyakumangoku produced in Aizu
Polishing ratio: 60 SatomiYou'll want to reach for it.
Pretty pink handsome label
Gorgeous aroma and gentle sweetness 🍈.
It was easy to drink ♡.
Mutsu Hachisen Pink Label Ginjo-Nama Sake
Alcohol content: 16%.
Rice used: Aomori rice
Polishing ratio : Koji rice 55%, Kake rice 60
Sake Degree: ±0
Acidity: 1.1 SatomiI've always been curious about Yuki Daruma.
The label is cute and eye-catching 👀.
It's shwashy and gently sweet.
It was so delicious ☃️.
Adult calpis soda 🍹.
I bought another bottle later 🤤.
Senkori Yuki Daruma Shiboritate Activated Nigori Sake
Alcohol content: 13%.
Koji Rice : Domaine Sakura Yamadanishiki (Sakura City, Tochigi Prefecture) 50%.
Kake rice: 60% Domaine Sakura Yamadanishiki (Sakura City, Tochigi Prefecture)
Yeast used: Tochigi Prefecture yeast
Water used for brewing: Kinugawa River subsoil water 大嶺Ohmine ゆきおんなにごり 大嶺3粒 冬期限定酒にごり酒 SatomiIt's like it's snowing ❄️.
🍶 Ohmine Yuki-Onna Nigori
Daimine 3 grains winter limited edition sake
Alcohol content: 14.5%. SatomiOpen the bottle carefully to avoid spills!
The shrieking, slightly carbonated and
The mildness of nigori zake is unbearable 🤤.
KID Nigori Sake Nama
Junmai Ginjo Sake
Alcohol content: 16%.
Rice used: Gohyakumangoku
Polishing ratio : Koji rice 50% / Kake rice 55 SatomiA winter-only product that expresses the wild winter sea of Japan 🌊.
Tsuneyama Araiso Nao Kumi Nama
Junmai Daiginjo
Alcohol content: 16%.
Rice used: Gohyakumangoku produced in Fukui Prefecture
Polishing ratio: 50 SatomiThree new sake from SENKYO.
Arabashiri, Nakadori and Seme.
This time it was "Nakadori", the middle of the pressing process.
Very juicy and handsome
I can't get enough of the schwarziness ♫
Next year I want to buy three kinds and compare them.
Senkori Hatsutanku Hatsutanku Naokumi-Nakadori
Alcohol content: 14%.
Rice：Domaine Sakura, Yamadanishiki
Polishing ratio : Koji rice 50% / Kake rice 60 KumakichiJanuary 2022, my seventh bottle of nigorizake!
When I bought a bottle of Honkido the other day, I also found the Kido Nigori Sake Raw I was looking for and bought it immediately!
It's a crown with a hole in it, and it's quite fermented and sizzling, so my expectations are high!
There was also a bill warning me to be careful when opening the bottle, so I slowly opened the bottle, and it was still very fizzy and on the verge of exploding...
It took me 15 minutes to open the bottle while trying to calm the bubbles down, but when I finally opened the bottle, I was greeted with an intense sizzle! Just pouring it into a glass is enough to get you excited!
I could feel the mild rice sweetness of the nigorizake, and the acidity and bubbles spread comfortably.
Rice polishing ratio: Koji rice 50%, Kake rice 55
Alcohol content: 16 degrees KumakichiHuh? I've never seen this Kido before, huh?
I stopped by my favorite liquor store and bought this new style of Kido, "Hon Kido" on impulse.
It seems to be a Junmai Ginjo that expresses the softness and purity of Kido despite its low alcohol content of 13 degrees.
The aroma isn't that strong, but when you take a sip, it's so beautiful, with an understated sweetness and acidity, followed by a flavor that spreads slowly and impressively!
The sharpness is also quite good, so I think it's quite a favorite food sake!
Rice polishing ratio: Koji rice 50%, Kake rice 55% (100% Gohyakumangoku)
Alcohol content: 13 degrees KumakichiThe sixth batch of 2022 nigori is Yuki Onna nigori with three grains of daimine.
It seems to be one of the most popular nigori bottles, so we opened the bottle with high expectations!
Pop! The pleasant sound of the opening of the bottle was enough to get me excited because it was my favorite sour beer!
As usual, we drank the supernatant and the cloudy mixture with the ori.
The supernatant had a very clean mouthfeel and a refreshing sweet and sour taste like muscat.
When mixed with ori, it has a complex rice flavor with a lingering aftertaste that makes it much more satisfying to drink.
Rice polishing ratio: Undisclosed
Alcohol content: 14.5%. KumakichiKawagoe-grown "Sakemusashi" rice is polished to 60% and aged for over six months.
The sake has been aged for another six months since it was first sold, so how does it taste after being aged for a year?
I can hardly feel the aroma, but it is creamy with a hint of sweetness, mild acidity, and umami.
It's a big drinker, so it would be great heated! I tried it at around 60 degrees Celsius, and bingo!
The aroma, flavor, and acidity became even more mellow, and I enjoyed the sensation of melting.
Rice polishing ratio: 60% (100% Bushu Sake Musashi is used)
Alcohol content: 17%. TenmeiKitakata Yamada Tokyo Seimai純米生酒 KumakichiThis is the first time I've seen a stylish 300ml bottle of Tenmei, so I bought it by the jacket.
Although the rice is polished to 88%, it is carefully made by storing Tokyo polished rice in barrels at minus 2 degrees Celsius.
It has a beautiful taste that lingers softly on the back of the tongue.
Rice polishing ratio: 88% (100% Yamada Nishiki produced in Kitakata, Fukushima Prefecture)
Alcohol content: 13 degrees RecommendedContentsSectionView.title
