I was invited to a sake party organized by one of the regulars at my favorite bar 😊.
I didn't write down the details of the sake and I drank too much so please forgive me if the details of the taste are fragmented😅.
Here's the first bottle
Gakki Junmai Sake, refreshing and refreshing and still delicious ✨.
It had a melon and pear type fruity ginjo aroma, elegant sweetness and acidity, and a beautiful finish with no miscellaneous bitter tastes 😊.
Every time I drink, I am lousy.
This is the flavor of the honjozo.
The sweetness is there, the acidity is low, and it is slightly fizzy and sharp.
I would rather drink it as an aperitif, as I find it a little too sweet.
For this price, I would buy it regularly!
9.4
The top aroma is a sweet, clean aroma of cemedine lactic acid, red grapes, and berries.
In the mouth, a melon-like cool sweetness typical of instrumental Masamune spreads. The finish is watery and sharp with natural acidity.
Overall, it is beautiful and can be enjoyed while eating. Slightly lacking in impact, but safe and tasty.
Daiginjo of the exhibitor's specifications brewed with the alcohol addition technique. It is the first instrument brand to use cerulenin-resistant yeast (high caproic acid). The caproic acid has a gorgeous aroma similar to that of apples and pears.
The taste is not too floral, but clean and clear.
Gorgeous and calm taste. Good.
Sourness and melon taste! The sweetness from the melon flavor!
It's a good feeling! Is it a sake that can be enjoyed at different temperatures? I wonder if it can be enjoyed at different temperatures.
@690 yen/glass cup (less than 100ml?)
-David
It's been a long time since I've had a "Musical Instrument Masamune".
At "Uonto" in Takatsu.
It is a mellow and elegant sake.
I want to drink it again.