Mild aroma
Clean mouthfeel, but tasty aftertaste
Good sharpness in the aftertaste
The impression is mellow like hiyaoroshi.
As it is made using the Yamahai method of sake making, it also has a solid feel to it.
When paired with a meal, the crispness stands out and it is delicious!
It is a low-alcohol version of Masumi with 12% alcohol by volume. The name "Shirotae" is supposed to be changed to "Shiro" but it seems to be "Shiro" in Japanese.
The aroma is slightly banana-like. It has a moderate sweetness and umami, with almost no acidity. It is a food sake with a strange and mellow flavor that does not overpower the food.
I think it goes well with pickled plums.
Memorandum
Masumi's Autumn Agari with a nice maple leaf label.
Refreshing aroma that I like
Very good balance of light sweetness and sourness
Miyamanishiki from Nagano Prefecture
Polishing ratio 55
Manufactured in August 2025
Alcohol content 15.0
Sake meter degree +2.2
Acidity 1.7
☆☆☆☆☆