Meitomasamuneしぼりたて天秤搾り
ふるたさけお
硬く甘口お酒。
だがアルコール度数19もあり、冷やで口にすると甘味とアルコールの切れが、衝突し複雑な味わいになるのがある意味面白い。
とは言うもの、冷やと燗は向いておらず
思いっきり冷やすのが良い。ロックで飲む事がオススメ。
もともと濃く深い味わいなので、氷の3欠片程度で全く薄くならなずスムースに。あの衝突が仲良し旨口に変化しとても美味しい。
SakenowaRecord your sake experiences and discover your favorites
名刀正宗Meitomasamune
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Meitomasamune白鷺の城
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HiokizakuraSimilar Characteristics
Location
Timeline
ぱらぱに
Sake from Hirohata, Himeji
Otten: super sweet and Wakaten: super dry.
I opened both, either individually or in a blend!
Japanese>English
さなD
@Osaka Takashimaya
Rice used: Yamadanishiki?
Sake with full alcohol impact.
It is a bit like a dry white wine.
It starts with a moist mouthfeel and finishes crisp and clean.
It is truly a masterpiece. ‼️
Japanese>English
Meitomasamune特別純米酒 乙天(超甘口)
一本義 仙介🇺🇦
This sake is from Himeji City, Hyogo Prefecture.
I was attracted by the words "super sweet" and bought it.
I have tasted this super-hot sake before, but it was quite sharp.
Oh, from inside the noble aroma like muscat, a rich umami and sweetness derived from the rice came out. It is indeed sweet, but then a spiciness like that of a Hakka comes in. There is no sticky sweetness at all. The spiciness is the only thing that makes the sweetness come alive.
How about if you heat it up?
The sweetness spreads and the spiciness spreads. The spiciness with a hint of astringency rushes up.
From the second bite, the sweetness and spiciness spread smoothly and pleasantly.
The sweetness is not necessarily sticky-sweet, but rather the sweetness is only attractive when backed up by the cool, refreshing spiciness, both cold and warmed. This is an interesting sake. Highly recommended.
Japanese>English
M.neo
crisp and dry
It also comes with umami.
Japanese>English
hatahata
I bought this at a liquor store in Takasago City while traveling in Hyogo.
As the name suggests, it is a delicious sake when heated.
It has a unique, lingering umami flavor that becomes even more pronounced when heated.
It had just the right amount of spiciness to my liking.
I would like to drink it again, but unfortunately I have to go to Hyogo to buy it.
Japanese>English
pyonpyon
The Secret Place - 🙊🙊🙊🙊
Japanese>English
Meitomasamune特別純米 若天 超辛口
一本義 仙介🇺🇦
Sake from Himeji City, Hyogo Prefecture.
I went around Himeji city to break in my partner's t31 Extrail, which had just come back from inspection and overhaul.
I bought this at an Aeon in Himeji.
Super dry. And quite dry.
The sweetness swells around the second sip, but is quite subdued.
The dryness is also mild and quite light.
How about if you heat it up?
The taste is more like a spinning around on the tongue than spreading out.
The sweetness and spiciness are also moderate.
I would like to taste a little more flavor, but I think I'll try another junmai sake from the same brewer again.
Japanese>English
タロウ
French label of the famous sword Masamune Ototen.
In France, the label that looks like wine is more popular than the label that says "Sake! In France, it seems that a wine-like label is more popular than a sake label. So they named it Château Shirasagi because they also make a sake named Shirasagi no Shiro.
The rice polishing ratio is 65%, but it is a Ginjo sake.
The color is transparent.
The aroma is a gentle ginjo aroma. It has a sweet aroma of apples, pineapples and a hint of koji.
At room temperature, the volume of sweetness and sourness is amazing. The big round taste spreads quickly in the mouth. After that, the sourness that surrounds the umami becomes the main flavor, and it slowly clears up. It is delicious.
I warm it up. I thought the sweetness would win out, but the acidity is so strong that the sourness and umami spread out, making this a great heated sake.
The brewer told me that the sake level is about -10, but they designed it with a higher acidity and amino acid level to keep the sweetness from standing out.
The balance is excellent. It's delicious chilled or at room temperature. If you're going to warm it up, don't do it halfway, but warm it up to a very high temperature where the acidity stands out.
About 1500 yen for a #4 bottle. Definitely cheap.
It's easy to pair with meals, and best of all, it's delicious.
I want all kinds of people to drink it.
Japanese>English
タロウ
Pure and correct sake.
Lightly colored but almost transparent.
This sake is brewed with 65% polished Yamadanishiki rice from Hyogo Prefecture using the Ginjo-zukuri method. It is named "Waki" because it is a sake that plays a supporting role in cooking.
The aroma is gentle and sweet, like a white egg or rice cake, with a hint of citrus fruits.
At room temperature, after the gentle sweetness spreads, you can feel the sourness. The aftertaste disappears quickly, but there is a hint of minerality.
When heated up, the sweetness envelops the sourness, and it tastes great with just about any kind of food.
This is a sake to be drunk with food, and it is delicious at room temperature or warmed. It goes especially well with refreshing fish dishes.
It's a sake that can accompany you on a daily basis, and I think it deserves to be better known.
It really is delicious.
Japanese>English
mimu
It is dry with a little bit of umami and lightness.
Japanese>English
りす。
With Yujiro.
Japanese>English
bouken
I heard he uses a time-consuming method called "balance pressing". Was the Miyako Bijin also made by pressing the balance? It doesn't say, but it says it's 100% Yamadanishiki and 70% polished. Honjozo or regular sake? Gentle and rough coexistence. It has a gentle and elegant sweetness, with a hint of grain and herbs. The taste is smooth and gentle at the beginning, but the alcohol is strong in the latter half. It has a high alcohol content.
Japanese>English
bouken
When you roll it around in your mouth at near room temperature, it's sweet like a dried fruit
Japanese>English
bouken
It's not a trendy taste, but it's delicious. High spec high performance regular sake?
Japanese>English
bouken
It's a local liquor, but you can only see it at tastings in department stores. They don't have a website and the whole lineup is a mystery. The person in charge of the tasting said it was freshly packed. There is no description of the rice polishing ratio and it is not clear if it is a regular sake or a honjozo. It has a strong gas flavor and it is very soft. The bitterness and sharpness are impressive.
Japanese>English
bouken
Some sweetness.
Japanese>English
bouken
At the tasting. I was expecting it to be super sweet, but the Niwa sake I tasted earlier seemed sweeter, so I bought the Niwa sake.
Japanese>English
bouken
I drank it as a tasting. It's called super dry, but it didn't feel that hot. It's like an eight-pack plan all over the ship.
Japanese>English
