It was the last item at Hasegawa.
The instrument was cosmetic to begin with, and then I bought a square of it even more. Because I know that every instrument is my favorite.
The day I bought it, I couldn't wait to open the seal.
It has a melon aroma, and also a certain astringent feeling when you get close to the skin. It is sweet, tart, sharp and fresh. Very satisfying!
I like all the sake from Fukushima Prefecture, but I like the instrumental even more. Looking forward to encountering them again.
It doesn't look too much like instrumental Masamune - is this what it's like? But on the second day, it became delicious at once. It has a sweet taste, but it has a sharpness, so I drank it with ahi no namenro (horse mackerel), and it didn't interfere with it at all!
This is already "pure green Oumachi.
The aroma of fruits reminiscent of Muscat and berries rises in the mouth, and the palate is surprisingly clear and light. In the mouth, it is surprisingly clear and light, with a powerful umami and juicy core that only Omachi can deliver.
It is light and clear, yet has a full flavor.
The lingering aftertaste is clean and crisp, and the impression is as if a breeze is blowing through the mouth.
It was truly a "challenging" bottle that is typical of JAM SESSION.
It has both Omachi-like character and lightness.
It has a surprise that makes you want to say, "It's quicker to drink it than to explain it in words.
I recommend it to those who are looking for a "fruity but not too sweet" sake, a new type of Omachi.
This is "FUZZY GREEN," and it was a refreshing experience that truly fits the name.
Gaki masamune (species of blackbird, Cercidiphyllum japonicum)
I like this label because it's retro.
The name derives from a comment made by the composer of Kimigayo, Yoshiyoshi Oku, a gagaku master of the Imperial Household Agency, when the imperial family visited Japan during the Taisho era (1912-1926): "Making sake and playing musical instruments are both offerings to the gods in the same way in the first place.
Kurozumi
Daiginjo-class entry-level sake brewed with the alcohol addition technique
TYPE-C
A high caproic acid-producing yeast, "cerulenin-resistant yeast", is used. This yeast produces a gorgeous apple-like ginjo aroma.