While returning home, I considered stopping by the Nada Sake Brewery.
After much deliberation, he chose Kiku-Masamune.
Timing was good, and we were able to observe the manufacturing process of the taru, or barrel sake.
The barrels of barrel sake are handmade from cedar wood.
After tasting the sake, we enjoyed the dry taste of the cedar. I got a four-pack of sake while being squeezed by a group of tourists. I carefully carried it on my carry-on and politely carried it back home.
You can also buy it at a nearby supermarket 😭.
But the sake we bought at the museum where we saw the process must have been special ✨.
Temperature Estimated 5°C (refrigerator), room temperature
Taste 65
Color Almost colorless and transparent
Aroma: Citrusy, fruity, with a refreshing aroma of strawberries and peaches before maturity.
Taste: tepid.
Overall impression: Neither the alcohol nor the taste is very strong, and the drink is not very satisfying. Reminded me of natural peach water.
The new 《Kikumasamune》 🏵️
I hear that it will soon be on store shelves...
Fruity aroma 🎵
Fresh and fruity✨
Sweet and delicious with tenderness 😋.
Tropical flavor 🍹.
This is the only sake check-in today, as I have been drinking kanehachi (barley shochu) for a while now. Even though it is cheap, the aroma of this barrel is soothing.
The grain is relatively strong.
Graininess is rather strong.
Light on the palate but heavy on the aroma.
It's sweet, but still has a graininess to it.
I expected too much.
Junmai-shu*, a special junmai-shu brewed in the "ikuhashi-zukuri" method, is stored in Yoshinosugi sake barrels and bottled when it is at its most fragrant and ready to drink. It is characterized by a mellow flavor with a lingering umami taste typical of junmai sake and the fresh aroma of Yoshinosugi cedar, as well as a crisp, refreshing throat sensation.
Alcohol content 15
Ingredients: Rice, Rice Koji
(100% domestic rice)
Sake Quality Dry / Slightly light +5.0
The highest quality sake barrels are made from Yoshino cedar.
The dry sake brewed in the "barrel bottle" process is packed in a 72-liter barrel and shipped in a bottle when the aroma of Yoshinosugi cedar is just right. Yoshino cedar is used because the Kii Peninsula, where the sake is produced, has a mild and rainy climate, and the cedar has a good aroma and the grain of the wood is uniform, which has long been considered the best quality for sake barrels.
Refreshing aroma and a tight, refreshing finish
Kiku-Masamune "Barrel Sake" is an authentic dry sake with the aroma of Yoshino cedar. Enjoy the fresh aroma of Yoshinosugi cedar and the crisp, tight taste. It is best served chilled in a refrigerator. It can also be served chilled (at room temperature) if desired. If you want to warm it up, we recommend warming it up to 40-45℃.
It smells apple-like.
Something unusual aroma.
When you drink it, it is sweet!
It's like a banana with a sour taste.
Interesting.
This is my first time to drink a packaged sake.
I think this one is not bad.
Kiku Masamune
Shiboritate Ginrubi
Nama Sake
Aroma is good, taste is fair, 1,000 yen per 1 square kilo. Although it has some alcohol and stimulation, it is the strongest in terms of cost performance. It is about a quarter of the price of most sake at this price!
Would you pay four to five times the price to drink it? Don't you think a gin-pack would do the trick?" This is the standard by which we evaluate other sake.
Today, we are drinking sake from Hyogo Prefecture.
Today's sake is Kiku-Masamune Junmai Barrel Sake.
Purchased at a supercenter in Seki City.
It is one of the three brands that have been advertised in commercials since Misogi Hagi was a child.
When you open the bottle, you can feel the alcohol wafting from the aroma of Yoshino cedar.
A sharp flavor is asserted from the mouthfeel.
Although it is bottled, you feel as if you are drinking sake from a barrel.
