Seimasamune is a favorite of ours because of its "glutinous rice hot brewed in four stages.
In June, Pekho-san discovered a test brew with a delicious name 💡 and it was so delicious that we brought him back with the intention of repeating the same experience this time.
According to the description,
The description reads, "P33-37 yeast developed in Nagano Prefecture is used. This yeast has been improved to produce more than twice as much banana aroma as conventional yeast and is characterized by mild acidity" 🧐.
Yum ❣️😋
Right up our alley👍.
The banana aroma is a little too strong, but you can enjoy both the aroma and the rice flavor, and the slight acidity in the aftertaste counteracts the sweetness 😋.
Pairing impressions were made by Pekho 😅
Here is my personal impression😅
Preference】10(10点満点)
Aroma] Soft rice aroma👍
Taste sensation: 5 is the maximum
-Spiciness: 0 at the beginning → 0 in the aftertaste
-Sweetness: 4 at the beginning → 3 in the aftertaste
-Sourness: 0 at the beginning → 2 in the aftertaste
-Bitterness: 0 at the beginning → 0 lingering 0
-Astringency: 0 at the beginning → 0 lingering 0
-Rice flavor: 5 at the beginning → 4 in the aftertaste
Mouthfeel】→3
Smaller number = light
Bigger number = thicker
Good evening, shinsaku3!
I'm so glad to hear that you and your husband are enjoying the same sake! It's hard to find a sake that is right in the middle for a couple, but Sei Masamune is amazing ❣️ I want to taste how delicious it is 🥰.
Good evening, shinsaku3. I didn't realize it was a four-stage glutinous rice preparation, and that it is also heat. It is wonderful. It is sweet and delicious. I have had Karp-san a few times. I want to drink it.
Good morning, Hinahana mama 😃.
Different brands taste different but I love them😍.
Full marks 💯 for the 2 test brews this time, OMATSURI, GOLD and SUMMER 🤔.
If you see them, please bring them to us 😃.
Good morning, WOM 😃.
It's delicious 😋.
I love sweet and tasty sake 🍶, so Seimasamune is one of my favorite sake 😃.
This test brew was quite easy to drink with only 13 degrees alcohol 😃👍.
Good morning, shinsaku3😃.
Every time I see your review, my desire to drink Sei Masamune increases 🥹I haven't met him yet 🥲I hope to meet him by the end of this year somehow ‼️
Our family guess 🩷 Sei Masamune test brewed sake 🎉 I found it again! We immediately opened the bottle: ‼️
It was so good last time that we started drinking it thinking it was going to taste the same, but then we realized ⁉️😱It tastes a little different from the TYPE-A that was so good last time, doesn't it? We took a closer look and found out that it was TYPE-B🥰They are both delicious❣️
I was so happy to find out that there is a TYPE-B, even though they have the same black and white labels. I'm so happy to find out that there is a B. There is also a possibility that C and D will follow 😍I can only look forward to it❗️
I'll have to go ask the liquor store 💪.
I was totally underestimating the pairings for the second bottle of the test brew, but as expected of Seimasamune, it was too delicious to be served with our shabu-shabu, edamame, and squid mayo 🎊.
Currently, the summer sake, Festival Carp, and the autumn sake, Autumn Carp, are available, but I'd love to see you try the test brewed sake as well: ❤️
A is sweeter and tastier, while B is a little less sweet and has a hint of sourness and spiciness! Well balanced 👍
Sake impressions by itself are the responsibility of shinsaku3💕.
Good evening, Pekho-san😄!
I could feel your excitement as you both seem to be raving about the Seimasomune, which is another highly recommended taste 🥰It's a versatile pairing too ❣️ I'm looking forward to more Seimasomune in the future ☺️ I want to drink it too! I wonder where I can find it😅
Hina Hana Mama 🩷I hope you will drink it 🩷 ‼️ Sei Masamune, and Yokoyama, you can buy them at liquor stores 👍😍King Shop Seiya will have them in their online store too 🙌
Good morning, Pekho 😃!
I'm looking forward to seeing what's in store for the test brews too 🤔I guess our middle ground is about TYPE D 😄I hope they release something called TYPE J&N 😆.
Jay & Nobby 🩷 Good evening ‼️
That is a very nice idea 💡👍.
If the name recognition of J&N from Sakewa continues to grow rapidly, TYPE-J&N will become a reality🎊
Nagano Prefecture Marusei Shuzo
Sei Masamune Junmai Sake Orange Carp
Sake degree -7
Acidity 1.6
Amino acidity 0.9
Alcohol content 14
Rice polishing ratio 59
Rice used: Hitogokochi 90%, Morimorimochi 10%.
Yeast K-901
Aroma: well-balanced between sake-like keynote aroma and fruity, pear, white grape.
Taste, soft and dry on the palate, umami with grape-like acidity, well-balanced taste with a spicy aftertaste, not boring to drink, the aftertaste is like No. 9, but the fruity taste is not like No. 9. I prefer a little more mild spiciness. 2 years ago, I really liked the one made with Nagano yeast.
Degree of preference 7/10
Obtained on a trip to Matsumoto
Slightly alcoholic aroma when opened.
Sip: sweetness similar to mirin (sweet sake), thick flavor.
Thick texture
Serve with goby sashimi
It would be even better if served with a strong flavorful food.
it will be even better....
Apple Carp 🍎 with red on the carp
The aroma and taste are sweet and sour, reminiscent of a refreshing apple, just as the name suggests!
The alcohol content is a low 13%, and the mouthfeel is smooth and solid, but it goes down easy ☺.
The sweetness of glutinous rice, which is typical of Seimasamune, is only slightly noticeable in the aftertaste when the bottle is opened, but as the days go by, you can clearly taste it as the acidity becomes gentler ✨.
For me, I especially enjoyed the gradation between the refreshing acidity and the glutinous rice sweetness that gradually spreads on the third and fourth days after opening.
Juicy and I like it too much 🍎.
Personally, I recommend drinking it on the first glass.
Nagano R yeast, a malic acid high producing yeast developed in Nagano Prefecture, is used to add a clean "malic acid" derived taste and the flavor of glutinous rice. This unfiltered, unpasteurized sake is made with 23% koji rice and has a robust flavor despite its low alcohol content of 13%.
Sei Masamune TEST BREW TYPE-B Unfiltered Nama-zake
Rated 4.5
Rice: Hitogokochi (90%), Morimorimochi (10%), Ingredients: rice (domestic), rice malt (domestic), Rice polishing ratio: 59%, Alcohol level: 13.0, Acidity: 1.6, Amino acid level: 1.1
This is the second experimental brew from Seimasamune.
It uses "P33-37 yeast," a yeast developed in Nagano Prefecture. It has been improved to produce more than twice as much banana aroma and mild acidity. The sake is matured slowly in an ice-temperature refrigerator, resulting in a juicy sake with an aroma and a delicious rice flavor! When opened, it has a green apple aroma at first, and then a banana aroma that tickles the nose from the middle. The acidity is moderate. After a few hours, the glutinous rice takes effect and it becomes smooth.
Seimasamune Silver carp Junmai Ginjo Hiire
Rated 4.3
Alcohol level: 16%, Rice used: Sake brewing rice, Hime no Mochi, Rice polishing ratio: 59
The four-stage brewing of glutinous rice means that in addition to the normal three-stage brewing process, glutinous rice is used to make amazake (sweet sake) at the end of the brewing process, resulting in the soft, fluffy, mellow flavor of glutinous rice. The soft, fluffy, mellow taste of glutinous rice is unique to glutinous rice, and the sake has a mellow, delicious flavor.
Silver carp, a standard sake, has a well-balanced taste with the full flavor of sake brewing rice and the refreshing sweetness of glutinous rice, which keeps you from getting tired of drinking it. It is highly sensitive in that the finish is clean and dry. It is accompanied by the mildness of glutinous rice. It goes well with meat dishes such as yakitori.
Coincidentally, it is followed by a sake with malic acid yeast.
It has the same alcohol content of 13 degrees.
The balance of sweetness and sourness was more to our liking.
My wife bought these sakes at the same store on the same day.
Sake-no-sei Sake Shop, 1,965 yen-.
#Drinking at home
The moment you put it in your mouth, the intense sweetness spreads and is quickly followed by a strong sourness.
The spiciness finishes with a tangy aftertaste, so it never gets dull.
The richness of this sake is beyond the realm of unfiltered raw sake, and has a stronger impact than Nara sake.
I don't know if it is because of the glutinous rice or the four-stage brewing, but it is close to mizu-hashiro or bodai-hashiro.
It's good, but it's going to take me a while to drink a whole bottle...
