My mentor mentioned the red label Mazan, aka Akamazan, ⚔️, as the most delicious sake he had ever tasted when he was a student.
I thought it was hard to find it, but I happened to find it and bought it. According to the liquor store, of the freshly pressed new sake, only the portion that is ordered is sold as red, and the rest is fired and made into regular black Mazan.
The aroma is mild despite being a ginjo, but the mouthfeel is fruity and sweet. The sweetness is quickly followed by umami, and there is a lingering alcohol taste.
Not an unusual taste in the evolution of sake in recent years, but certainly a sensation that I would have been surprised if it had been served at a student drinking party (and decades ago) 😄... I am glad I had the chance to taste it!
I feel like it's been a while since I drank a sake made from 100% Dewa Sanzu rice...
Sake from Yamagata Prefecture has a fruity taste and it tastes freshly squeezed and just the way I like it 😆.
It's also reasonably priced and great 🍶.
I had wanted to go to a different izakaya today, but was told that there were not enough employees to accommodate me, even though there were plenty of seats available,
So, Mazan!
The owner of the restaurant told us that everyone was asking for it.
It is a sake with a dry sake yeast yeast.
I understand everyone's feelings. (**Makazan is a very dry sake.)
Dry with the fruity character of Junmai Ginjo.
It has a wonderful balance of freshness and dryness, and is finished at a high level of modern dryness.
If you want a clean, fresh dry sake, this is the one for you!
Very dry!
Even I can tell, this is spicy!
My ears are red because of the 18 and high alcohol content 👂.
It was refreshingly dry and went well with food.
Delicious (^^)
