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Senkinオーガニック ナチュール 2022 ZERO:nigori純米生酛原酒生酒にごり酒 
KumakichiFor the 20th bottle of Nigori Sake Relay, we opened a bottle of Senkou Organic Naturals 2022ZERO: nigori.
The rice is polished to 90%, and the cloudy white ori, which contains rice grains beyond the ori collected at the bottom of the bottle, is more reminiscent of dobroku than nigori sake.
As is customary with nigorizake, when you drink it from the top clearing, you get a sweet aroma with a hint of lactic acidity, and when you take a sip, you get a refreshing grapefruit citrus acidity with a light piquancy, followed by a sharp finish.
The taste changes when you mix in the rice oli...
The sourness of the rice is accompanied by the rich flavor of the rice, which spreads out and leaves a sticky texture on the tongue, just like dobrok. It was a bottle where you could really enjoy the taste of the rice!
Alcohol content: 13 degrees (unpasteurized)
Rice polishing ratio: 90% (Domaine Sakura, organically grown Kame no o) ハリーKumakichi-san, I drank this the other day, it had more ori than I expected, and in the end, only the ori turned into sake, and it turned into doburoku sake, last year it was a little thinner than that, I vaguely remember 😅 20 bottles great❗️ KumakichiMr. Harry Sakeboy
It was more doburoku than nigori sake!
I didn't drink it last year and don't know, but it was a very drinkable bottle. I love nigori sake and dobu, so I drink too much... ハリーKumakichi, the owner of the liquor store said that nigori is filtered through a coarse mesh, doburoku is scooped up with a zabun. I thought, this must be doburoku 😅. KumakichiHarry Sakeboy, the top clear was indeed clear, but the oli that collected there still had the shape of rice.....................this could be good! KumakichiI couldn't buy Momoten at the Hasegawa Sake Shop in Tokyo Station's Gransta, so I had to endure it at the corner store.
This year's 17th bottle of nigori had a good balance of sweet, umami, and sourness that made it easy to drink.
Rice polishing ratio: 60%.
Alcohol content: 15 degrees KumakichiOpen a bottle of Raku Sakai Mirai, which has been in stock for about six months.
The first day I opened the bottle, I thought, "What? It didn't have a very impressive taste, so I put it in the cellar after one glass...
When I opened the bottle three days later, I could finally taste the flavor I liked.
It may have been that I chilled it too much at one degree, or that I let it sit too long, or that I was tired on the first day.
On the third day, I got to enjoy the goodness that is the Collage O' Sake Future!
It was a well-balanced bottle, with a clean, green apple-like aroma and sweetness on the upside, and a full flavor that cut through nicely!
The first day I had a whole bottle, but three days later I drank it so fast that it was empty... The better the sake, the faster it runs out... I vowed to buy a whole bottle next time...
Rice polishing ratio: 50% (100% Sakemira from Yamagata Prefecture)
Alcohol content: 16 degrees あまのThe aroma is as sweet and gorgeous as it should be.
It smells sweet and sour, like muscat and pineapple.
The taste is sweet followed by sourness and a refreshing bitterness that seems to disappear from the mouth. あまのThe aroma is a gorgeous yet refreshing muscat-like scent.
The taste is gassy, sweet and sour, with a crisp bitterness that disappears. KumakichiI bought a Riedel Junmai glass, and I was looking for a sake that would go well with it in my stock.
I found a bottle of Senkou's Hatsu-Tank Nakadori that had been sleeping in the back!
I wanted to try it without thinking about whether it would go well with the sake or not, so I opened the bottle (lol).
Before opening the bottle, I took a closer look at the bottle and found that there was a lot of ori, so I gulped down the supernatant without mixing the ori...
Hmm, a light grapefruit aroma? It has a pleasant citrus aroma and a juicy sweet and sour taste.
When I mixed the ori in the second cup, it turned into a cup with a delicious rice flavor and a moist aftertaste at the end.
I've already had 12 bottles of nigori and origarami since the beginning of this year, and this was one of my favorite new sakes.
Rice polishing ratio: Koji rice 50%, Kake rice 60% (100% Domaine Sakura Yamadanishiki)
Alcohol content: 15%. ほな〜I️ saw you at the Kakinuma store.
Oh, nice to meet you ✨.
The label written with a brush is fascinating, isn't it ☆
Sorry, I took the liberty of following you.
I'm sorry, I took the liberty of following you. KumakichiHona~san
Thank you for your message!
I didn't know that Kikanuma-san also carries them!
I'm touring around Tokyo, so I'm happy to exchange information with you. I'd be happy to exchange information with you. ほな〜No problem.
Thank you for your cooperation. あまのMy favorite spring sake from my favorite company, Kankiku.
The aroma is very gorgeous and sweet, with a freshness like a melon and a rich fruity taste like a pear.
The taste is sweet and savory with a touch of gas.
At the same time, it is not too heavy, and has a refreshing aftertaste with a slight bitterness that disappears at the end. KumakichiWe opened a bottle of SIRIUS from Abe Shuzo for aperitif.
It's a sparkling wine that is only made with carbon dioxide gas from natural fermentation, but the strong acidity caused it to explode right after opening the bottle...
I immediately poured it into a wine glass, and to my delight, it turned out to be my tenth bottle of nigori-shu this year.
The aroma was a sweet lactic acid sweet like Calpis.
When I sipped it, I didn't feel the sweetness so much as the intense carbonation and acidity, and the mellow flavor of the rice.
It was 500ml in volume, so I drank it lightly as a toast or a second glass.
Alcohol content: 14 degrees
Rice polishing ratio: Unknown (Niigata rice is used) あまのThe aroma is not fruity pineapple-like, but more acidic.
The taste is gassy and sour, with a mild sweetness and astringency after the sourness.
Can't wait to see how it changes over time! Sogen純米 石川門 無濾過生原酒純米原酒生酒無濾過 駄々茶坊主I had this sake when I first visited the corner next to the Mimasu Sake Shop.
As described by Mimasu Shouten, it's "rich and full-bodied"! 
KumakichiI was satisfied with Yukinokaya's Yamahai, so I bought Kikuhime's 2019 Junmai Yamahai at a local liquor store on consecutive days.
When it comes to Yamahai, Kikuhime is the first choice! This is one of the bottles I was looking forward to.
I'm looking forward to drinking the Yamahai built by the god of sake brewing, Mr. Noriguchi!
This is a rich and umami type of 2019 junmai sake that has been aged for a long time. When I poured it into a glass, it was slightly golden in color, with an aroma that didn't feel like Yamadanishiki from the top notes, and I could taste the flavor and lingering aftertaste rather than sweetness.
It is hard for me to buy the Yamahai of the Naohiko Nouguchi Research Institute, which I drank without knowing anything about it, but it was a bottle that I would like to compare again.
Alcohol content: 16 degrees
Rice polishing ratio: 65% (100% Yamadanishiki from the special A district of Yoshikawa-cho, Miki City, Hyogo Prefecture) あまのThe aroma is really good.
A bit tart, like pear or green apple, but fresh/sweet and fruity.
The gasiness is really strong.
The sweetness comes first. From there, you feel the umami, astringency, and acidity, and then it disappears.
It seems to disappear when you notice it. 酔nosukeIt's been a while since I've had a nigori sake, so I wanted to try something dry for a change🎉.
When you pour it into a sake cup, you'll notice that it's far from what you'd expect from a modern sake. It's not like any other sake these days.
It has a rich flavor and aroma, but it disappears quickly and smoothly. There is no unpleasant aftertaste at all, as you would expect from a genuine junmai-shu.
If you drink it hot, the flavor and aroma are even more pronounced, and it has a strong, deep taste.
It's the perfect sake for this time of year, when you can feel winter slowly approaching in December! KumakichiTenbi's new Junmai Ginjo Nigori Nama
I had a Junmai Ginjo once, and I liked it because it had a beautiful taste, but the new sake, Nigori-Nama, also had a clear and beautiful taste.
The nigori is not mixed first, but the supernatant...
You don't feel much of an upfront aroma, and the taste is clean and sweet like a light peach. However, the lingering aroma is so pleasant that I couldn't help but go on to have another cup and another cup, and I almost drank it all!
From the second glass, the lees are mixed in with the cloudy raw sake...
When the lees are mixed in, the mellow rice flavor is added and the taste becomes fuller.
It was a very satisfying bottle that can be enjoyed twice in one bottle!
Rice polishing ratio: 60%.
Alcohol content: 15 degrees
Toji: Miki Fujioka あまのThe aroma is very fresh and fruity, with hints of pear and green apple.
The taste is also gassy, then green apple-like freshness and sweetness, then a little bitterness comes, and the sweetness and freshness are more prominent. KumakichiI've been curious about this sake from a recent post on Sakenoi, so I decided to get a bottle of it.
The Junmai Daiginjo, also from Jyosu Mori, was on sale next to it, and I was curious about it, but let's start with the Junmai Ginjo...
When you pour it into a glass, it is cloudy and white, and you don't get much of a heady aroma, but it does have a hint of pine.
When you take a sip, the sweetness spreads at once, and you can feel the pleasant sourness and bitterness, which is perfect for me who likes sweet taste.
I would like to try the Junmai Daiginjo next!
Rice polishing ratio: 60
Alcohol content: 14 degrees
あまのA cheerful "popping" sound when the lid is opened
It has a fruity aroma like melon or pineapple.
It is a little melon.
The taste has a firm gaseous feeling and a melon-like sweetness, and it finishes with a bitterness typical of Kangiku.
Very tasty! さっとんIt is said that it is made in a series of rice fields called the "Field Series".
It tastes like a refreshing, light, and refreshing sake.
It is very beautiful, so I think it goes well with all kinds of food.
But unfortunately, the rice of "Akada" is not good this year.
I heard that there are no plans to make it next year, so the next time you will see this Akada
The next time we will see this Akada will be in 2023. あまのIt's been a long time since I've had Sanguisorcum.
It is sweet and refreshing.
The aroma is fresh and fruity like pineapple and green apple.
The taste is carbonated and then disappears with a pineapple-like sweetness and a good bitterness.
Delicious as always! tkmtsHi, Mr. Sutong.
Hello, nice to meet you.
This is one of the drinks I'm interested in.
What's it like? さっとんHello!
When you put it in your mouth, you can feel the sourness of lactic acid, but later you can smell something like banana.
If you chill it well, the lactic acidity will be less, so it is easy to drink, but if you like Shokuban, you can drink it at room temperature. tkmtsThanks for the sake rep!
It was so easy to understand.
Thank you for your help🙏
I'll try it next time I go to Mimasu😄. RecommendedContentsSectionView.title
