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夏雨
Extreme personal preference ⭐️⭐️⭐️✨3.5/5 (day 2)
Probably my first time with Masuo, and definitely my first time drinking at home 🙏.
It's a bit refreshing and sharp, but not too much! But it's a little refreshing and sharp 👍But the impression is rich and mellow 🍶.
The second day, the acidity is lessened, and the flavor is more integrated 😊The sweetness of the rice comes out and it is heavy and juicy, and the melon type sweet and bitter taste is delicious.
Even on the second day, there is a certain sharpness 👏.
Lingering sweet and sour 👌 for a long time.
On the third day, the acidity fades considerably and becomes too sweet, as well as having a strong miscellaneous taste.
However, when warmed up to human body temperature, it is sweet but soft and delicious 😊.
Ishikawa sake is also delicious heated 💪.
(Sake rice: Gohyakumangoku, Rice polishing ratio: 65%, Sake meter: +3, Acidity: 2.5, Alcohol content: 18%)
Japanese>English
canola
hero
Delicious aroma and flavor
Not so much like Yamahai
Japanese>English
Fuma#9
as in the past
Not bad.
But...
Japanese>English
旦
Masuo, whom I met at a restaurant about six months ago and was impressed.
It's a bit too much Yamahai aging, but depending on how you pair it with your meal, it can really enhance your meal.
When served with crab claws, it gives a miso-like depth to the dish, making it almost like a crab miso.
I think it would go great with shellfish marinated in old sake.
I wonder which one I drank at that time...
Japanese>English
旦
I suddenly think that pickled rakkyo would be good, too.
Japanese>English
shoohs
Hot sake, very nice thickness ‼️
Japanese>English
ねむち
The 10th Meishu Kikizukai in OSAKA11
■Shikano Sake Brewing Company / "Mashikarao" "Tsunekigen", Kaga City, Ishikawa Prefecture, Japan
Mashirao" and "Tsunekigen" are original products of Hanayama Co.
Mashirao" is an original product of Hanayama Co.
Mr. Tatsuo Kitani, a master brewer (Noto-style), was trained by Mr. Toji Noriguchi.
I had previously had a low-temperature, 5-year-aged "Mashirao Toki Ku".
Mashirao Yamahai Junmai
Sweet acidity and umami. I was told that it is good warmed up, so I had it warmed up and it warmed up beautifully, the sweetness spreading and the umami expanding beautifully ❗I don't often drink it warmed up, but it was excellent 😋😋.
It's a very good sake.
It has a good balance of sweetness, umami, and richness. It's amazing that it doesn't cost 1,200 yen...it's delicious 😋.
Yamahai Junmai Kyokyu Matured Genshu
The balance of acidity and lactic acid is excellent. I went home and found out that it was brewed by Naohiko Noguchi, one of the Noto Touji Four Heavenly Kings, in his final year and was aged for 5 years before being released. I'm glad I had a chance to try it.
Everything was so good that I got a picture of the toji and the brewer 📸.
Japanese>English
130yoshi
Sweet flavor, no attack, repeatable?
Japanese>English
辻高広
Masurao Yamahai Junmai Autumn Agari
A sake for autumn with umami.
Is it extravagant to want this much umami even in the midst of a meal?
Is it a luxury?
Japanese>English
ぱんだらす
The "Vicious Man"...
What a strong name...
When I drank it, I was punched very hard.
He hit me with a goo.
It is a Yamahai, and although I don't find it hard to drink, 18% alcohol is very strong.
Ingredients: Gohyakumangoku
Alcohol content: 18%.
Rice polishing ratio: 65
Sake degree: +5
Acidity: 2.5
Japanese>English
ちりとてちん
At Yamanaka Sake Shop at JR Osaka Station.
Paired with sapa stewed in miso.
Tangy taste. The sake.
Great with mackerel!
Japanese>English
ゆかきち
Time and Space Delicious!
kiss of fire Delicious!
Japanese>English
ちい
古酒
ちゃんこ
There are many delicious sake from Ishikawa.
Japanese>English
ペンギンブルー
A powerful 18° alcohol.
The aroma is mellow and sweet, like cooked rice.
The alcohol is sharp and sharp when you drink it from the first sip.
The astringency gives it depth.
The light acidity flows through the mouth, and the mouthfeel is surprisingly smooth for the alcohol content... The smell of alcohol leaves at the end, so it is still strong.
Later, you realize that the umami supports it.
The lotus root and konnyaku in a mild broth go very well together.
Fried mushrooms and bacon are also good, and the autumnal flavors are in good harmony.
Hanakura
Japanese>English