Purchased at a local liquor store. The company said it was through a wholesaler.
YELLOW CARP was sold out, so here it is.
According to the social networking site of the liquor store, it is unfiltered and heated.
Tastes like ripe fruit. The sweetness is stronger than expected. The aftertaste is refreshing. My impression so far is that Seimasamune is sweet no matter what you drink.
One of Miyajima's recommendations from the hanpukai that I drank last week: ‼️
But I didn't like it much 😱.
Not so good when heated 😅I think lukewarm is just right.
I guess sometimes you don't like the hanpukai either 😱...
This is my first time at Sei Masamune.
A good friend of the waiter told me that it was quite sweet, so I decided to try it.
It was indeed very sweet.
It may be because of the four-stage glutinous rice brewing process.
It is hiyaoroshidashi, but the flavor may have been enhanced rather than being calm.
The sticky texture on the tongue may be a little tiring to drink.
However, if you consider it as a sweets sake, it would be good to drink it alternately with fruits.
Once I experienced it, I once again felt its depth.
I was told by the liquor store that it is a sake with a delicious rice flavor. It is made by an unusual method called "four-stage brewing". It is not only delicious but also sweet. Also, the label is cute.
With the CS over and the Hanshin Tigers advancing to the Japan Series...
Thanks for a great game, Hiroshima Carp 🙏.
Nagano, Nakano city. Marusei Sake Brewery Co.
Sei Masamune Silver Carp, glutinous rice, heat-kake 4-stage brewing, Junmai Ginjo Hi-iri.
The top-tasting aroma is mild, with a hint of apple.
On the palate, there is a slight sweetness from a light acidity with an initial hint of acidity.
There is no spiciness and only a trace of tanginess. The aftertaste is just right with the acidity.
It may be because it is fire-aged, but overall it is smartly put together.
I'm not sure about the glutinous rice feeling 🤔.
Ingredients: Rice (Nagano Prefecture), Rice malt (Nagano Prefecture)
Ingredient Rice: 93% sake brewing rice produced in Nagano Prefecture
Hime no mochi 7% produced in Shinanomachi, Nagano
Yeast used: Nagano C yeast
Polishing ratio: 59
Alcohol content: 15%.
Hello, Nemuchi!
I was surprised to see Hanshin easily beat Hiroshima 😆.
I haven't had Silver Carp for a long time 💦I don't know much about different tastes, but when I see that it's made with 4-step brewing, I think it looks good and drink it 😅.
Pon-chan, good evening 🌛It's too good to be true, but I'm looking forward to the Japan Series now 😄I drank Seimasamune for the first time, but Nagano sake is consistently delicious 😋.
Transparent with a slight yellowish tinge. Fruity aroma reminiscent of banana. The aroma is weak. Sweet and sour on the palate. Moderate astringency and acidity, with a lingering umami flavor. It is a mellow sake with good sharpness and a medium aftertaste.
There was none of the sweetness or dullness that one might expect from "glutinous rice four-step brewing.
This was a good example of how not to be fooled by apparent specifications.
It is a malic acid liquor❗️
The aroma is fruity ❗️
Sweetness and acidity like malic acid 😊.
It also has a white wine-like taste!
It's very sweet and tasty, but it's also very sweet.
The acidity and the low alcohol content of 13 degrees Celsius give it a refreshing aftertaste.
It has a refreshing aftertaste👍
This is the type of sake that even beginners can drink. ‼️
Sometimes it's good to drink malic acid type sake like this 😃.
Otsuka Sakework@Denya Treats
Good sweetness as glutinous rice is used at the end.
Good for heating up.
Denya's soybean horse mackerel in nanbanzuke was also good!
Today I went to Sake Rakusan in Takadanobaba to fill up my stamps.
While looking at seasonal sake, I found my favorite sake, Seimasamune! Junmai-shu Hi-ire CARP.
I really like this Carp series. It has a sweetness, but the sharpness is clear, and at the same time, the aroma leaves a sweet aftertaste. Oh, it is really irresistible taste. I can't stop.
