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
#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 😁.
#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!
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%)
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...
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 📸.
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?
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
5
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