Recommended
I’m not normally a jingmai person – it’s nice and all, but I tend to prefer dancong for my gentle floral aroma. That doesn’t seem like what sheng is for, you know? But this stuff, this stuff totally floats my boat. Thick and honey and vibrant, layers of subtle shifting sweetness and than this wild, raw weirdness. It reminds me like tide pools or sea urchin roe or something, and it’s totally unhinged. Love this stuff.
