Sweet and fruity aroma.
Gorgeous flavor that spreads juwly.
Insistent but elegant.
It seems to be made from glutinous rice in a four-stage brewing process.
11/16 Purchased at Umemoto Sake Shop located between Shin-Osaka and Minamikata Stations
I learned about "Sei Masamune" when I stayed in Kitashin for a while, and it is one of the sake that made me realize how interesting sake is, such as using glutinous rice, so I am very happy that it is available in Kansai. ✨️
The sake is blended for heating up, which is perfect for the suddenly cold weather we are experiencing!
It has a slightly sour taste on the palate, followed by a fluffy sweetness that can only come from glutinous rice, and a depth of flavor that can be enjoyed.
It is not sticky sweet, but rather smooth and easy to drink.
Glutinous rice hot brewed in a four-stage process
Dangerous sake with malic acid yeast and an apple aroma that makes it easy to drink.
The 13% alcohol content makes it even more dangerous.
Overall 10 (out of 10)
Seimasa Mashimune is my favorite brand because of its "glutinous rice hot brewed in 4 stages".
This is my 5th brand in total😅.
I bought it at Zenkouji Sake Shop, one of the few stores that carry it and within walking distance from Marusei Shuzo, and we all enjoyed it together on Sunday 11/10 at my parents' house in Aichi 😃.
It's delicious 😋.
Delicious, refreshingly sweet, and ending with a touch of spiciness!
I got the impression that it has the clearest balance of sweetness and spiciness among the CARP series I've had so far 😋.
I had it chilled.
The aroma I felt was
-Aroma: The aroma of rice 👍
Aroma: The aroma of rice flavor 👍 -Hint: A slight spiciness that passes through the nose.
Taste sensation
The higher the number, the stronger the taste (5 is the maximum)
-Spiciness: 2 at the beginning → 1 in the aftertaste
-Sweetness: 2 at the beginning → 2 in the aftertaste
-Sourness: 0 at the beginning → 0 in the aftertaste
-Bitterness: 0 at the beginning → 0 in the aftertaste
-Astringency: 0 at the beginning → 0 lingering 0
-Rice flavor: 3 at the beginning → 2 in the aftertaste
Mouthfeel I felt】→2
Smaller number = light and smooth
Bigger number = thicker and richer
(5 is the maximum)
Good evening, shinsaku3 & Pekho 😃.
Seimasomune! I'm suddenly wanting to drink Masamune after seeing your post 🤗I can't seem to find any stores that carry it in Tochigi 🥲I'll try Finding Masamune next time I'm in Tokyo 🤗.
Jay & Nobby ❣️ Seimasa Masamune, according to liquor store information, has been gaining popularity in recent years! I will souvenir Masamune when I tour Tochigi💓😍
The "Gokuso" project was started by five heirs to a brewery in Nagano, who were born in 1984.
They say that this year is the last year of the 10-year project and this sake is the culmination of the past 10 years.
This is the first time for Seimasamune.
Sake made from Hitogokochi
The first aroma is sweet with a hint of acidity.
The palate has a refreshing sweetness and umami.
It is slightly dry and has a nice sharpness.
I was expecting a sweet sake since the brewery is famous for its glutinous rice 4-dan, but I was a bit surprised by its sharpness.
(Well, the label on the back of the bottle did not say "glutinous rice 4-dan.
It was delicious 🍶✨.
Good evening, Matsuchiyo 😃.
I'm also supporting 59 brewery unit ‼️
And I love you, Sei Masamune 😍.
I guess they couldn't use glutinous rice because of the 59 brewing unit rule 😅.
I'm looking forward to this sake now that I have it in stock too 😊.
Good morning shinsaku 🌞.
Is there a unified rule?
So it's still a three-step brewing process 🤔.
I'd like to warm up the glutinous rice four-stage one and drink it 😊.
Marusei Shuzo, Nagano Prefecture
Seimasamune APPLE CARP Junmai Ginjo Unfiltered Nama-shu
Rice: Nagano-grown rice suitable for sake brewing (90%), Hime-no-Mochi (glutinous rice) (10%)
Rice polishing ratio 59
Alcohol percentage 13.0
Sake Degree: -22.0 (probably)
Acidity: 3.0 (probably)
Amino acidity: 1.3 (probably)
They use Nagano Prefecture R yeast, which produces high malic acid. This is a sake brewery that I am personally pushing for.
Aroma: Highly aromatic as a junmai ginjo, with a fresh apple and muscat aroma, and a good hint of fragrance.
The taste is characterized by sourness and sweetness, with a sweet and sourness like apples and strawberries. As is typical of junmai ginjos, the taste starts off very nicely and is easy to drink, but perhaps because of this, the softness in the mouth that is typical of Seimasamune is not so apparent. The aftertaste is slightly astringent, but at this sake level, it is not too sweet, and the sharpness is very good. The richness of glutinous rice can be felt a little.
It is good that this kind of flavor does not bore the drinker.
It tastes like a lighter version of Seiun Shuzo's Junmai Daigin.
Preference 8/10
Overall 8 (out of 10)
Seimasa Mashimune is my favorite brand because of its "glutinous rice hot brewed in 4 stages".
This is my 4th brand in total😅.
According to the description, this brand is characterized by "umami" and "sharpness" 🧐.
It is delicious 😋.
It is mainly sweet with umami and a refreshing taste, and I have the impression that it is accented with astringency to give it a sharpness, or not just a sweet taste👍.
I had it chilled.
The aroma I felt was
-Aroma: The aroma of rice.
-Aroma: The aroma of rice flavor.
Taste sensation
The higher the number, the stronger the taste (5 is the maximum)
-Spiciness: 1 at the beginning → 0 aftertaste
-Sweetness: 3 at the beginning → 2 in the aftertaste
-Sourness: 0 at the beginning → 0 in the aftertaste
-Bitterness: 0 at the beginning → 0 lingering 0
-Astringency: Start 2→ Lingering 2
-Rice flavor: 3 at the beginning → 2 in the aftertaste
Mouthfeel I felt】→3
Smaller number = light and smooth
Large number = thick and rich
(5 is the maximum)
It's been 5 days since my first saké 🍶💖. ❗️ It's been a while since I've had a Masamune here 😆❤️ delicious 🙌 fruity and sharp! It's low in alcohol, but it's still a solid Masamune!
I've been drinking only beer for the past few days, but I feel like I get drunk more easily with beer.
Good morning, shinsaku3 & Pekho 😃.
It's been a long time since we've had a beer 🍻 but if you've had a beer 🍻 it's Masamune 😁 fruity and sharp 😋 and that kind of sweet and refreshing is what we like 🤗.
I'd love to have a glass of Masamune 😙.
Good evening, Jay & Nobby 😃.
Well, I still prefer sake🍶 to beer🍻😅.
Although the first beer is good 🍻.
I recommend this Sei Masamune because it is not only sweet but also sharp 😅.
God's will (in Christianity)
Sourness due to slight effervescence. Sweet, but with a nice sharpness. I like it.
When paired with grilled bandits, the oil and saltiness are refreshingly washed away by the slight carbonation and overwritten by the sweetness, making for an excellent pairing.
This sake won first place at a rare event held at the end of August to select the best sake from Shinshu that goes well with sanzokuyaki. My prediction was wrong, but after drinking it again, I was convinced.
On a side note, I sometimes see people playing with AI concierge when I search for sake-no-wa, and I am one of them.
X-posts below the 2nd place (Nagano Sake Brewers Association)
https://x.gd/1wh46
It was a bit schwarziness, as is typical of nama sake, with a very refreshing sweetness and apple-like flavor!
There was no alcohol smell at all, and as the label says, it was a refreshing and delicious sake!
5 stars
Overall 8 (out of 10)
Seimasamune is my favorite sake brewery because of its "glutinous rice hot-kake four-step brewing process".
They seem to be a sake brewery that tries all kinds of unusual things👍.
The brewery uses glutinous rice and malic acid yeast in a four-stage brewing process, and the brewing water uses "Shinshu University Crystal", a highly functional crystal developed by Shinshu University (it sounds like a "superalloy", but I don't know what it is 😅).
Rice" 😅 has already taken the leading role.
And Nagano love, with all the ingredients made in Nagano Prefecture 👍.
Delicious 😋.
Sourness, spiciness, and astringency are the main flavors, but umami & sweetness are also well-practiced in the back, making it easy to drink 👍😋.
I had it chilled.
The aroma I felt was
Aroma: The aroma of rice flavor and some sourness👍👍 - Hint: Sourness that passes through the nose
-The aroma is a little sourness that goes into the nose.
Taste sensation
The higher the number, the stronger the taste (5 is the maximum)
-Spiciness: 3 at the beginning → 2 in the aftertaste
-Sweetness: 1 at the beginning → 1 in the aftertaste
-Sourness: 4 at the beginning → 3 in the aftertaste
-Bitterness: 0 at the beginning → 0 lingering 0
-Astringency: 4 at the beginning → 3 lingering
-Rice flavor: 2 at the beginning → 1 lingering aftertaste
Mouthfeel I felt】→3
Smaller number = light and smooth
Bigger number = thicker and richer
(5 is the maximum)
About acidity and astringency bitterness (minerality). I have the impression that mountain sake is acidity and sea sake is minerality. It is true that acidity goes well with mountain food, and astringency salty bitterness seems to go well with seafood 🐟 or is it not all that difficult to say? Japanese taste buds, complex and good 🥰.
Hi shinsaku3 & Pekho 😃
We like the taste review 😙I also like the malic acid 👍Taste also changes depending on the snack 🤔It's true that sake is complex in a good way 🤗.
☆☆☆☆☆
I'm not sure what it's called, glutinous rice hot glutinous rice four-step brewing.
The store's classification is solid. Well, I get it.
It's a good one, but I don't know if I like it or not.
I think I've been drinking Sei Masamune recently, but it's been a while since I checked in.
Overall 10 (out of 10)
I bought it at a store that handles it because I enjoyed it so much when I drank it before.
The feature is glutinous rice hot brewed in 4 steps🤔.
According to the description
It has the acidity from lactic acid fermentation, the umami of Hitogochi, and the clean taste of Yamae Nishiki, while pursuing a unique sweetness and exciting taste from the four-stage glutinous rice brewing.
A different brand from before, but good ‼️😋.
The beginning of the drink starts with a soft and fluffy rice sweetness and umami that shows the influence of the unique glutinous rice, and the aftertaste gives the impression of closing with a festival where all the rice flavors appear (but in a moderate way) 👍.
It was served chilled.
The aroma I felt was
-Aroma: Soft and fluffy aroma of rice 👍
-The aroma of the rice is still there, but there is a slight spiciness that passes through the nose.
Taste sensation
The higher the number, the stronger the taste (5 is the maximum)
-Spiciness: 0 at the beginning → 0 aftertaste
-Sweetness: 4 at the beginning → 3 in the aftertaste
-Sourness: 0 at the beginning → 1 in the aftertaste
-Bitterness: 0 at the beginning → 1 in the aftertaste
-Astringency: 0 at the beginning → 1 lingering 1
-Rice flavor: 4 at the beginning → 3 in the aftertaste
Mouthfeel I felt】→4
Smaller number = light and smooth
Bigger number = thicker and richer
(5 is the maximum)
This aroma 🥰 is so! Sexy & juicy grape! It's not Muscat or Shine Muscat, it's Kyoho 🍇 Thinking of the end of summer, it's a gorgeous, wistful taste 🎆 I drank it with gusto and felt more tipsy than ever ❤️
Good evening, shinsaku3!
Looks like a sake with the sweet and savory taste of rice ✨.
I haven't come across any sake from Nagano prefecture, so I'm very curious 🎵.
I'm also attracted to the sexy & juicy grape 😊.
Hello ma-ki-😃.
It has a unique taste that seems to be independent of the sweetness and flavor of the rice and the miscellaneous taste of the rice.
There don't seem to be many stores that carry it, but if you come across it, I highly recommend ❣️ ☺️
Jay & Nobby 🍇Good morning! I corked it last night with about a cup left over for tomorrow 🤣 it's unstoppable deliciousness 💖.
I'll bring you a souvenir when I tour Tochigi 🙌🥰.
Hi Jay & Nobby 😃.
The name Sei Masamune certainly sounds old-fashioned and the brewery was very quiet 😅, but this unique method certainly got me excited before drinking it 😃.
It has a Dragon Ball feel to it😅
ma-ki-🍇Good morning! I was hit by a slightly low al sexy & juicy 14 degrees last night 🥰It seems there are only a few stores in Kanto that carry it. I'm going to add Sei Masamune draft to my keg draft lineup 🙇🙏🙏🙏.
