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...
There was a sizzling sound when the bottle was opened. The top aroma is fruity. When you drink it, it changes from sweet to dry with a slight carbonation. This is delicious. It has a slightly heavy but light atmosphere. The aroma is fruity. It is good both on its own and with food. It is rather dry, so it seems to go well with food. It seems to go well with strong flavored food.
It went well with a salad at Kappa Sushi.
I like it!
Hitogokochi 90
Obuse Morimorimochi 10%.
Polishing ratio 59
Alcohol 16%.
Our family's guess Sei Masamune🩷.
Test brewed this year with a new yeast from Nagano Prefecture! We have no choice but to try it!
The lady at the store said it was low in alcohol and sweet. And she was right: ❤️ delicious 🙌!
It's not too sweet, but has a spiciness and bitterness behind the sweetness that makes it a good mid-meal drink as well!
Today, I was in a rush and had my usual menu: kalbi yakiniku, potato salad, and soy milk dashi tofu. And "makigai kimchi" 😍given to me by a sake lover 😍the harmony of the sweet and spicy flavor of kimchi and the sweet and spicy flavor of yakiniku sauce is exquisite 🥹I found that kimchi and sweet and savory sake go well together 👍.
Impressions of the alcohol by itself are in charge of shinsaku3💕.
Hi Pekho 😃
Your guess, Sei Masamune, looks sweet and delicious 😍Makigai Kimchi! I'm curious about that too 🤩Yakiniku and kimchi go well together, and the sweet sake goes perfectly with it 👌It's hot and good for building stamina 🤗.
HinaHanaMama❤️I'm sure your mom will love this sweetness and deliciousness‼️It's too bad it's not easily available outside of my hometown💦The fruity flavor lasts even on the second day🥰.
Thanks for your hard work, Dad! No injuries is the best 💖Fight on 😊💪.
Hello Jay & Nobby 😃It's hot 😃‼️ I want to bathe in summer sake!
I'm a Masamune who wants to drink this weekend after a series of unintended rest days lately 🙏.
I'll be your guess Masamune's mojimoji Masamune 🤣I'll be your otsukai Masamune 🩷👍.
