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山形正宗Yamagata Masamune
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のちを
I am going to Kyoto Nara area to meet my friend.
Are the autumn leaves delicious?
It's a real god in this season that I don't have to pay for accommodation.
I will not go to Izakaya Shinkansen, but I will have a light drink. I finished drinking by Shin-Yokohama, so I took a nap. The seat next to me was empty, too. Dandy Sakano.
The medical checkup is over, and the preliminary report shows that I was healthy, so I'm going fast and furious. Hyahaha.
Japanese>English
ISSA
Sake made with 100% Omachi from Okayama and brewed in Tendo
Japanese>English
flos_lingua_est
Since the spring session of Mitsuo Yamakawa's Yamagata Masamune, I bought two bottles of the summer sake and was very satisfied with them. I chose Omachi, a standard sake of the same brand, to compare with Aki-agari, a seasonal sake.
As is typical of Tohoku sake, it has an apple-like aroma, especially pineapple, but it also has a hint of alcohol, which is strange. When you drink it, you can feel the alcohol, but it has a surprisingly rounded texture. This kind of sake may not be so common.
After 3-4 days, the pineapple flavor fades away, and it is enjoyable as a medium dry sake with a hint of sweetness.
It is often said to be "watery," and this is the level of mellowness that gives it the impression of being a sake from the Tohoku region.
It is so delicious that I was scared after about the fifth day! The acidity cuts the excess sweetness, and the sourness gives it a fruitiness that makes it dry but juicy!
I love Yamagata Masamune. I'm looking forward to the new sake season, which I haven't encountered yet.
On the 7th day, we compared it with Senkou's Senkohana (sparkling firework), which was much more rounded than the other two! Amazing! I am very impressed!
Japanese>English
uMa
Yamagata Masamune Junmai Ginjyo Sake Mirai
100% Sakemirai rice produced in Yamagata Prefecture
Polishing ratio 50%.
Alcohol content 16%.
Japanese>English
チロルチョコ
This sake was given to us as a product of a rock-paper-scissors-paper tournament of a sake association.
It is a 60% rice polishing ratio Omachi produced in Okayama Prefecture.
I had an image of Omachi as a sweet sake, but I was wrong.
It has a slightly thick and dry taste on the palate.
It has a sour taste that goes down the throat.
There is also a bitter aftertaste, which is interesting.
It is a sake that can be liked or disliked.
Japanese>English
sio_sakesuki
3.0 Stars
Slightly gassy.
Light sweetness spreads with a gentle peachiness.
Surprisingly like a country public school girl turned private JK
Japanese>English
kojick
I bought it because I was attracted by the Kame-no-o + Namo yeast.
The aroma is more fruity than I expected 🎶.
When you put it in your mouth, you will taste a gentle sweetness, followed by sourness, bitterness
After the gentle sweetness in the mouth, sourness, bitterness, spiciness and a complex flavor spread out.
It is light and goes down smoothly 👍.
Japanese>English
ヒロ
☀️
A new attempt at sake from Yamagata Masamune🍶.
Mild thin sweetness on the palate ☺️
Clear sweetness, like watermelon🍉 or pear🍐.
Slightly bitter aftertaste.
New Masamune🤩Modern Masamune🥳.
I saw the back of the bottle...it said it was an experimental piece. Well then it's an experimental Masamune 😁.
Nice Masamune👍
Japanese>English
せい
Local sake is still good ☺️
Japanese>English
サンスケ
Inazo
Slightly dry, acidic, mellow sake
Japanese>English
ちょろき
Rice harvesting ver.
Although you can feel the spiciness
but it goes down smoothly and you can't stop chomping ✨
I couldn't resist repeating this one last year ✨
Still as delicious as ever 😋.
Japanese>English
flos_lingua_est
Two summer sakes and Mitsuo Yamakawa's Yamagata Masamune times were my personal dots. The autumn sake has a good reputation, so we will have it with high expectations.
It has a sweet aroma. It is as sweet as ever even when you swallow it. Although it is sweeter than the standard Omachi, the sweetness is just right and supports the umami, creating a very good balance. The ratio of sweetness to umami is about 7:3.
It has a freshness and freshness as if it were a new sake, but with a pleasant acidity and soft sake quality, it is not too spicy and has a mellow mouthfeel, giving it a good autumnal sake taste.
But what is interesting is that it is not just a soft, modern sake. It has a classical atmosphere with a strong alcoholic character, which is the quality of Yamagata Masamune.
Overall, it has a fresh, light fruitiness, somewhat like a pear. This does not change even after a few days from the first day. It also has aromas of apple and pineapple.
We chose a standard Omachi for the comparison, but this one has a distinct sweetness and plenty of flavor. The juiciness from the acidity and sourness of the other one? I enjoyed both as moist and umami sake! It was a good sake that had both autumn-agari-like and un-autumn-agari-like elements.
Japanese>English
ちょろき
Sake Mirai🌾
I don't see many Sake Mirai with a sake yeast...
I wonder if the rice is not suitable for sake yeast 🤔.
This Sake Mirai is delicious even when it's unpasteurized,
but it's also good when hi-ire ✨.
Nama-shu is gorgeous,
Hi-iri has a nice balance of sweetness, umami, and acidity.
I compared it with Kame-no-o,
Both are good as food sake and both are delicious 😋.
Japanese>English
ちょろき
Kame-no-o🌾
Compared to Sake Mirai.
To be honest, they both have a similar taste,
I concluded that they are both delicious 🤣.
Like the Omachi Namahashiro, this one has no namahashiro feeling.
Good balance of sweetness, umami, and acidity ✨.
Japanese>English
ragiragi
3.8