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akikoda3Special Junmai Tanada
Rating 4.3
Ingredients "rice (domestic), rice malt (domestic)", rice (100% Hitokochi from Chikuma City, Nagano Prefecture), rice polishing ratio 59%, alcohol 16%.
A sake with a non-habitual quality that never grows old. It is a perfect match for seasonal dishes. It has a refreshing taste with a slight rice flavor. It is a mid-meal sake with a good sharpness at the end. IslanderI bought it in the spring and refrigerated it, brought it back to near room temperature, and opened the bottle. The flavor and sweetness come out softly. A little like a white wine. The end of the bottle is dry, crisp, and easy to drink.
It can be matched with a wide range of food, but we feel that it is best served at room temperature.
Due to the stock in the refrigerator, we decided to change it up and have a Chinese meal. I served it with small baskets, shrimp shao mai, and umami pork. It was my first time to drink sake with Chinese food, but it was better than I expected. 倍割りSudden entry of umami and a sense of transparency.
It is slightly spicy and has a mild aftertaste. オゼミ2025 0510
☆☆☆☆
Obasute Masamune
Junmai Dry
Polishing ratio 70%.
Nagano Meisho
Chikuma City, Nagano Prefecture damaFruity & light type
Rice：Nagano Hitogochi
Rice polishing ratio: 59%, alcohol content: 15
It has a crisp mouthfeel typical of Japanese sake, but it has a fruity aroma like muscat 🍇 from the back of the bottle.
It has a light and refreshing taste, and is recommended as an in-dinner drink 🍶. YukoIt is rich but feels sharp. but with a traditional taste. りゅうじ2号First, it is served at room temperature. The top aroma is that of junmai (pure rice). When you drink it, you will feel a soft mouthfeel and a slight sweetness of rice, which is refreshing. The hint of aroma is also junmai-like. It is good both on its own and during the meal. Next, we warmed it up. It has less sweetness, but it is not too dry and easy to drink. Delicious. It went well with the stir-fried beef. It is similar to the Honjozo from before dawn or the special junmai from Taisetsukei.
My favorite!
Domestic rice
Rice polishing ratio 70%.
Alcohol 15 こまこまこまI heard that it is read as "Obasute". I heard it is read as "Obasute". I have seen it in a Japanese folktale.
This is the Masamune of that! It's Masamune! Dong!
Freshly squeezed, it's delicious. When you drink it, you can feel the freshness spreading through your body. I love it. It's right in the middle of sweet and sour! Nagano sake is delicious, isn't it? I often drink water from Azumino, but I'm sure it has something to do with it.
It doesn't seem to have any peculiarities. The aftertaste is very satisfying. I'm sorry I'm not expressing it well, but it's very strong.
That's what I wanted to say.
I'll go find out what freshly squeezed is. IslanderA gift from an acquaintance in Nagano.
It has a mild taste with a strong rice flavor.
It is better at room temperature than cold.
It is a good sake that can be drunk easily. Shigeto HoriComparison at a ryokan (Japanese inn).
From left to right: Wakamori with a spicy sake taste, Obaste Masamune with a sharp taste of rice, and Zenkoji with a sweet lactic acid taste.
I liked Obaste Masamune, which goes well with meals. RecommendedContentsSectionView.title
