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櫻正宗Sakura Masamune
Flavor Chart®
A chart created from flavor analysis of user comments.
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Tags generated from flavor analysis of user comments.
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Hakuin MasamuneSimilar Characteristics
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8RhesnxV25
It is a nice, easy-drinking sake in Nada Gogo with little sake odor.
Japanese>English
Sakura Masamune金稀 純米大吟醸 四十
koni
As a sacred sake
Strong taste, fruity, strong aroma
Japanese>English
Sakura Masamune焼稀 生一本 純米
こやーん
At Nada Gogo Sake Brewery.
It's orthodox dry.
It was delicious with a little sweetness 😊.
Japanese>English
Sakura Masamuneさくら RED SWEET
らんちゅう
It has the richness typical of junmai sake. It is dry, but the umami flavor expands when warmed.
Japanese>English
らんちゅう
It has a robust flavor typical of junmai sake. It is dry, but the flavor expands more and more when warmed.
Japanese>English
ザキさん
For your Shinkansen travel companion from Tokyo to Hiroshima
Purchased at Daimaru Tokyo
I thought I would drink it all up in the 4 hours between Tokyo and Hiroshima station, but I realized it was still Monday, so I left a little behind,
But I realized that it was still Monday, so I had a little left over.
The taste is easy to drink and the alcohol content is moderate at 13%.
It is best drunk as a food sake.
Japanese>English
Sakura MasamuneBonds well with beef
RexGao
I don't know if it's the name, but I do like it better with steak.
Chinese>English
サンスケ
Junmai Daiginjo, Kyokai No.1 yeast
Dry, weak aroma (flowery), weak attack, sharp, somewhat lacking in thickness, lacking in richness, short umami aftertaste, simple, traditional taste, no character, refreshing
In 1897, Sakura Masamune yeast was selected as an excellent yeast by the National Brewing Laboratory, and later distributed by the Japan Brewers Association as "Kyokai No. 1 Yeast
Japanese>English
MICHI
It was a mild sake, more than dry. I felt a slight bitterness in the aftertaste.
Japanese>English
dorankdoragon
One more "KURABELU Series" 🍶.
Gorgeous aroma✨!
Sweetness at the bottom, fullness and good umami 😉.
Good sharpness 🎵
It's like a traditional sake 🌾.
Japanese>English
