I went on holiday~!
I bought a bottle of this one, which will soon be sold out.
It smells great!
It comes into your mouth moistly.
It has a fruity flavor, but I can taste a bitterness that I have recently learned.
The bitterness lingers for a while and then slowly wears off.
I was impressed by the sake called "Beef and Teppan" that I had at the restaurant before.
Next time I will try that one!
I would like to buy a bottle.
Good morning, Pekka Ru 😃.
I bought it online after reading your comment that it will be sold out soon. As a Masamune hunter, I will miss it, but I will enjoy Daikoku Masamune 😄.
Good morning, Hiro-san!
I am familiar with your activities as a "Masamune Hunter"!
There are so many different kinds of Masamune out there!
I look forward to seeing more from you!
This sake has already been discontinued.
It seems to have been stored at room temperature for several years and has an amberish color.
Personally, I found the aftertaste to be brown sugar-like sweetness. It was delicious!
I bought this when I went on a sake brewery tour in Nada.
It has an unusual and cute label.
It is a little spicy sake that does not match the label, but it is easy to drink.
When I visited Yasufuku Matashiro Shoten in November, they were preparing a shipment of freshly made sake, so I bought it without hesitation: ☝️
It is a heavy dry sake with a mellow taste, typical of Nada sake.
You can never go wrong with sake from this brewery 😊.
I had tasted it six months ago.
My impression at the time was, "It's like eating beef cooked on a griddle."
I really thought so after drinking the drink...
I think I was pulled in by the name (laughs).
It is said to be aged at a low temperature for more than three years.
It has a mellow texture.
I had it with some reasonable croquettes.
It is true that it goes well with croquettes!
It would be delicious with steak or yakiniku (grilled meat).
Daikoku Masamune Special Junmai Sake.
When served cold, it has a relatively firm sweet grain aroma and a smooth but slightly viscous texture. It has a good umami and a moderate sweetness with a light bitter taste that continues to mature.
From the mid-palate, the bitterness is still present, but the sweetness is hidden behind the bitterness and bitterness begins to appear.
At room temperature, the umami and the cleanness become more apparent, and at human body temperature, the acidity, umami, and bitterness become more pronounced.
The aroma becomes more subdued and the taste slightly more bitter.
At 45 degrees Celsius, the acidity is more pronounced, and at 38 degrees Celsius, it is mellower.
When slightly added, it has a mellow and sweet taste.
Personally, I prefer it lukewarm to super high temperature, but I found it to be a good sake with a wide range of tastes.
