Made using the Kimoto method, in natural wooden vats as well as naturally occuring yeast and lactic acid bacteria. Richly aromatic, velvety with a great mouthfeel. Juicy fruits are complexly interwoven with mouth watering acidity, with a gentle Kimoto flavor of light spice and savoriness.
The aroma is rich and fruity like muscat and grapefruits. The taste is complex with gentle sweetness and umami.
Senkin Nature Organic Kimoto) (Kimoto Junmai Genshu) by Senkin Shuzo Location: Tochigi Rice: Domaine Sakura Kamenoo Seimaibuai: 90% Yeast (Kobo): Natural Yeast Appearance: Clear, pale lemon-green appearance with some watery legs observed. Nose: Sake has a clean, medium intensity of aromas in terms of lactic (milk, fresh cream), Ginjo-ka (Ripe pear), aged (dried apricot), others (earthy, japanese cedar). Palate: Sake is off dry with high acidity and umami, medium alcohol, and medium (+) body with a velvety texture. It has medium flavour intensity with flavours of lactic (milk, fresh cream), Ginjo-ka (Ripe pear), aged (dried apricot), others (earthy, japanese cedar). The sake ends off with a medium finish. Personal opinion: To be honest, I can feel some effervescent in my mouth with this sake. Pretty amazing for a 90% seimaibuai. The umami and acidity is really high with this; I think it’s goes well with cured ham, maybe roasted/torch beef, or even bonito! I think drinking by itself might be a little intense on the tongue, it’s as though you can feel the acidity on the side of the tongue. So go with food!