This Daiginjo has been milled to 28%. It takes 3 days and nights to gently polish the rice grains to reach the incredibly small (2mm) pearly beads. Senshin is then aged “quietly” for over a year. Thus, we are talking about one of – if not – the most pampered sakes in Japan. The nose is laced with young cantaloupe and honey. This supreme sake borders more on a traditional flavor profile that is not afraid to use acidity to balance out the cantaloupe and citrus flavors. There are definite peppery flavors at work and the over-all mouth is multi-layered and delightful.