辻高広
Masurao Junmai Ginjo
Junmai Ginjo with a delicious flavor
My favorite type of simple label.
The sharpness from the umami.
It looks good with food.
Umami shining ore fattening
Japanese>English
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しん子
It is a crisp, yet bodied, Yamahai junmai unfiltered unpasteurized sake.
It has a good body and a sharp taste with time.
Ingredients : Gohyakumangoku
Rice polishing ratio : 65
Sake meter : +3
Acidity : 2.5
Alcohol content : 18
Provenance : Ishikawa Prefecture, Kano Shuzo
Japanese>English
うっち〜の超〜りっぱ
#Osaka Umeda#, Japan
W Hara/Kishi
The next recommendation of the restaurant,
The first sip of Mashirao Yamahai special sake.
It is mild, yet deep.
I enjoyed it without tasting the snacks, just like a sake tasting cycle.
I'm enjoying it 😁.
Japanese>English
うっち〜の超〜りっぱ
#Osaka Umeda#, Osaka, Japan
wHARA/Hometown Cuisine
We will compare the drinks anyway,
We will continue to drink this Yamahai.
It is thick and sweet. It goes well with snacks.
It's good!
Japanese>English
きりこ
★★★★★
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
