On the way back from climbing Mt. Yatsugatake, I found it in a souvenir shop at Chino station and bought it.
I was glad to hear that I had not had Masumi Hiyadoroshi this season!
The acidity characteristic of Masumi is not so apparent, but the richness or umami flavor was perfect for an autumn evening.
The shopkeeper's intense recommendation.
The aroma of mild and sweet rice.
A light touch that seems to melt into the mouth.
The mellow rice flavor from the first sip spreads through to the nostrils.
The sweetness of grains.
There is a sweet sake-like flavor and a green hay-like flavor in the back.
The taste has depth and breadth.
Anyway, it is delicious without leaving vocabulary.
My favorite 5/5
Today I bought Masumi Hiyayoroshi from Seijo Ishii and served it with mushrooms that were recommended to me.
The freshness and the mellowness that has matured over the summer. Delicious!
Ingredients: Rice, Rice Koji
Rice used: Miyamanishiki from Nagano Prefecture/ Yamadanishiki from Yamakuni district, Kato-shi, Hyogo Prefecture
Yeast: Shichiai strain of in-house yeast
Rice polishing ratio 55
Alcohol content 15
Great personality.
It's 70% polished rice, but the bitterness of the rice and such is replaced by a sweetness that contains a crazy bitterness in its own stock.
The rice flavor punches through.
Really good sake.