Rice variety Miyamanishiki produced in Nagano, etc.
Rice polishing ratio 70%.
Alcohol content 14
We have recently had a bad experience with drinking too much, so we will be moderate for a while.
It is a cup sake, so it will be more casual than usual.
The smoothness on the palate invites you to enjoy the subtle sweet aroma of rice and the sweetness is very pleasant. The aftertaste is still very sharp and cohesive. It is a very good sake to take a break. Thank you very much.
... I tend to use "sweetness of rice" and "sharp aftertaste" a lot.
Overall 9 (out of 10)
A person from Miyasaka Brewery was at the liquor store, so I bought it while listening to a lot of stories
According to the description
The description says, "Enjoy the intense and powerful flavor.
According to the description, "Enjoy the intense and powerful flavor.
It is delicious. ❣️😋
Spicy and sweet with a strong and dominant spiciness.
It comes with a bang 😅, but the sweetness behind the spiciness is mildly offset by the spiciness.
According to the "Miyasaka Brewing Magazine" that I received from Miyasaka Brewing, if you let it mature for a year, it will become more mature and tasty again!
If I can buy another bottle, I might give it a try 🧐.
I had it chilled!
The aroma I got from the bottle is as follows.
-Aroma: Apple aroma 👍
-Aroma: A slight pungency that passes through the nose.
Taste sensation
The higher the number, the stronger the taste (5 is the maximum)
-Spiciness: 4 at the beginning → 3 in the aftertaste
-Sweetness: 1 at the beginning → 1 in the aftertaste
-Sourness: 0 at the beginning → 0 in the aftertaste
-Bitterness: 1 at the beginning → 1 in the aftertaste
-Astringency: 1 at the beginning → 1 lingering 1
-Rice flavor: 1 at the beginning → 1 lingering 1
Mouthfeel I felt】→3
Smaller number = light and smooth
Large number = thick and rich
(5 is the maximum)
It starts with an apple aroma, followed by a tangy, intense spiciness, and then minerality. A year more of the flavor of the raw sake? That's extravagant! ✨I guess I'm going to go back to Seiya tomorrow: ❤️ and then boom, it comes ‼️ delicious💓.
Good evening, shinsaku3 & Pekho 😃.
Masumi! I've only had it outside for a drink a long time ago 😅The change in flavor comes with a bang 💥! I'd like to taste it 😙.
Good evening, Jay & Nobby😃.
I'm a lover of sweet and tasty types, but this was powerful and dry as the description says, but I found it "good 😋❣️"👍.
I'm curious to see the other brands 🧐.
I asked the owner at a new liquor store what he recommended, and he told me that he had avoided it because of his preconceived notion that it seemed too light, but that it was one of the darker Masumi's.
Jacket value ... 7/10
The bottle has Braille on it.
Hue ... 16/20
The hue is light gold, and the smell is 4:2:4: sweet and tasty + light malty smell + Alc.
The nose is glucose and dense, but not light, and the palate is juicy, but not fruity.
Sei... 16/20
The glucose and Alc are well established on the tongue, and the lack of viscosity is a good thing; this gives a refreshing impression, but there is a strong sweetness in the base, and there is some tingling.
Turning... 17/20
The nose has a sweet sublimation smell from the Alc smell, and the aroma and taste still leave a sweet impression, but it is better than too light.
Yui ... 16/20
The persistent sweetness and aroma have disappeared, leaving only a hint of bitterness and numbness.
COSPA ... 8/10
Purchased at 1,620 yen, the taste and sublimation smell are satisfactory.
The taste and sublimation smell are agreeable. This liquor store may be to your liking!
80 points
First of all, a sense of relief that you didn't miss it, and a sense of satisfaction at the smell of sublimation that eventually leaves you, as well as the taste.
I would not touch the regular Masumi.
Rice polishing ratio 55
Alcohol content 15%.
This is Masumi's autumn limited edition sake that can only be drunk now. It has a well-balanced flavor that combines the acidity typical of Yamahai with the umami of rice.
Ingredients: rice, rice malt
Rice polishing ratio: 55
Alcohol content: 14
Using our own strain of yeast No. 7
This is the ultimate in luxury, combining Yamahai Junmai with Daiginjo. I love Masumi's label design.
Now, the yogurt-like sweetness and the sweet aroma of pure sugar pass through my nostrils, and I feel a little like a honeybee caught in the honey. The smoothness of the clear water was short-lived, and the taste was just as sweet as ever. The taste is neither rice-derived nor fruity, but a pleasant, thick sweetness. However, when one wonders if such a strong taste will ever come together, a slight bitterness comes in, and with a slight sharpness, the taste is collected as if the list of things to do has been exhausted, and the water becomes as clear as the water in Lake Suwa at the end. It goes well with cheese and other rich flavors. If it is not too rich, it will go well with all kinds of accompaniments. On the other hand, if the taste is too delicate, such as white fish sashimi, the "nokabe" flavor will prevail and there will be no harmony at all. I recommend a somewhat rich garnish. Thank you again for this evening's dinner!
Thank you very much,