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.
Musical Instrument Masamune- refRain Kijoshu -
Rating 4.5-4.6
A fresh kijoshu made with sake as part of the brewing water!
The aroma is reminiscent of muscat and melon, and in the mouth it has a fresh and crisp acidity, a mildly sweet taste that gently spreads, and a smooth mouthfeel.
A fresh and clear Kijo-zake.
Encountered at a local supermarket Ozeki. The sweetness of the rice, which is typical of instrumental sake, comes out well and is easy to drink as usual. This kind of sake can be opened without hesitation and not be overbearing.
Ohisasagakki Masamune🎶.
Recently, people around me have been getting into sake, so I recommended this to them first!
They were surprised at how sweet it was.
I would definitely recommend this to people whose image of sake is stuck in the past 🎶.