Hokko-Masamune Kinmon-Nishiki Daiginjo 4500Days,.
This is a truly treasured sake that has been stored in ice temperature for over 4,500 days since it was first bottled on February 25, 2011!
It has a slightly thickened texture and a soft, mellow mouthfeel that is extremely well rounded, with no sense of maturity. It has a slightly thickened texture, with an extremely rounded, soft, mellow mouthfeel, and no sense of aging at all. It has a mild sweetness and a clear, transparent taste, and it finishes crisp and clean with a beautiful acidity. I am not a big fan of the sense of maturity, but I welcome such a beautiful secret sake!
The second glass is also a first for us, Hokko Masamune.
This one has a dry, refreshing taste that helps to wash away the oiliness of the kushiyaki. Akasaka Sanroku's grilled beefsteak skewers are absolutely delicious. Eat, drink, and be satisfied.
Drinking Hokko Masamune for the first time!
It's a clear, dry sake with a strong umami flavor!
If you chill it too much, it tastes too sharp, so I think it's good at room temperature or even warmed up!
I'm curious to see what the other sakes are like!
The aroma is strong sourness, and the mouthfeel is soft, but immediately tinged with sourness and alcohol pungency. A lingering acidity lingers in the aftertaste.
Alcohol 15%.
Sake strength +1
Slightly high acidity
Star ⭐️⭐️
YOMOYAMA NAGANO in Osaka㉘
The booth of Hokko Masamune.
The northernmost brewery in the prefecture, located on the border with Niigata Prefecture in one of Japan's heaviest snowfall areas.
The booth was next to 59 breweries, and some of their products were already out of stock.
We had no time to waste, so we rushed to taste the sake.
Hokko-Masamune Kinmon-Nishiki Special Junmai
The impression was clear and refreshing. It has a clear and refreshing impression, with a slight umami taste and a crisp, slightly dry aftertaste.
Hokko Masamune Autumn Yamahai Junmai 80
This is a low-polishing, Yamahai-aged autumn vintage. The acidity characteristic of Yamahai is gentle and the umami of the rice is strong.
I was surprised that it was already in the fall.
The chairman of Masumi was in the middle of greeting the guests on the stage, but we rushed to one more booth.
Overall 9 (out of 10)
I visited Kakuguchi Sake Brewery in May and made a purchase!
The lady of the house showed me pictures and told me a lot about the brewery, and I couldn't help but buy it!
The sixth generation of the Kadokuchi Sake Brewery is one of the "59 breweries", a unit of five sake brewery heirs born in 1984 in Nagano Prefecture, who brew sake under a common rule every year.
https://59jo.com/products2023
The rule for 2023 is "Kinmon-Nishiki + 59% polished rice ratio".
Delicious 😋.
It has a strong umami of rice, with a slight bitterness and astringency to bring out the messy taste of the rice without spoiling the umami 👍.
I served it chilled.
The aroma I felt was
-Aroma: Aroma of rice 👍
-The aroma of rice and a little bit of a tangy taste in the nose.
Taste sensation
The higher the number, the stronger the taste (5 is the maximum)
-Spiciness: 1 at the beginning → 1 in the aftertaste
-Sweetness: 0 at the beginning → 0 in the aftertaste
-Sourness: 0 at the beginning → 0 in the aftertaste
-Bitterness: 1 at the beginning → 1 in the aftertaste
-Astringency: 1 at the beginning 1→ Lingering 1
-Rice flavor: 5 at the beginning → 4 in the aftertaste
Mouthfeel I felt】→3
Smaller number = smooth Larger number = thicker and richer
(5 is the maximum)
It's like a dream come true that several local breweries have sons and daughters born in the same year, and that they are taking on the challenge of creating a unit of like-minded people ✨We can only support these young people who will create the next generation in Japan 🥂‼️
Good morning shinsaku3 & Pekho😃!
Yay 😳It's really a great story like a cartoon that 5 heirs of the same age get together in their hometown 🥹It's also great that you bought 5 bottles of wine 👍
Good evening Jay & Nobby😃.
Well, that was a really good story 🥺.
I'm sure they will get along well and have friendly competition and I'm looking forward to seeing literally five different kinds of superb sake in the future 😊.
In the mood for a drink out today😃.
First drink 🍶 at a bar in Kitasenju.
It's made from Hitogochiki rice, so it's a bit like Shinshu Kamerei, right?
Surprisingly, it has almost no aroma and a clean taste.
Hmmm? I don't feel the taste has much depth.
It goes down your throat easily, so something is missing.
In a sense, it is a dangerous sake that can be drunk like water 🤣.
It's surprising how different the same rice can be 👀‼️
☆☆☆☆
Japanese>English
4
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Hokkomasamune
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