Ingredients
Yumeko (Fukushima Prefecture)
Rice polishing ratio
Koji rice︰60%；60
Kake rice︰66%；66
Alcohol 16%.
Sake degree ±0
Acidity 1.2
Yeast usedFukushima yeast
This is a standard sake of Masamune Kikki that is rarely seen these days, the Honjozo Nakadori. This is one of the honored bottles that have raised the honor of Honjozo sake. Let us begin!
The aroma is gorgeous and fruity, with a freshness like muscat and high expectations. The smooth brewing water gives off a very dense aroma with a hint of sweetness. The freshness and juiciness of a Japanese pear is overwhelming, but the acidity is nicely accented, so you will never get tired of drinking it. It quietly disappears without any sharpness. I am not tired of drinking this sweet, delicious, and juicy sake, and I think all the sake from Fukushima are different and delicious.
Isn't the Junmai from Musical Instrument Masamune a natural hometown? I would appreciate it if you could tell me what the differences are. Thanks again for the food tonight!
A friend of mine who knows how much I love Raku Masamune gave this to me! The first day, it's gassy and sweet...the next day, the sweetness is reduced and the umami and bitterness continue! I will make love to you!
Rice used: Yumeko Polishing ratio: 60
Yeast used: Undisclosed Alcohol percentage: 14
Sake meter: -2
It has a carbonated, muscat-like aroma with a moderate acidity that is citrusy and fruity.
It is refreshing and fruity 🍶 and the carbonation and citrusy 🍋 aroma will neutralize squid rings🦑 and fried fish 🍗.
I am an instrumental Masamune fp.
First time in a year.
Special Honjozo low-alcohol sake.
Beautiful sake quality and easy to drink!
Last year it was 13 degrees,
I'm not sure if 14 degrees, which is one degree higher than last year's
I wonder if it suits me better?
It was delicious 🙏.
