Quite sweet. Rich, alcoholic and robust. It is a far cry from fruity sake. The lady at the brewery said that the sake was drunk with gusto, and she was right. By the way, is it called unfiltered sake even if it contains brewing alcohol?
Purchased at a supermarket in Sagamihara City.
The ginjo aroma is not sweet, and there is a sense of alcohol rather than a sense of sake yeast.
On the attack, there is a slow "sake yeast" sensation and the umami of rice. The aftertaste has the same sweetness as the ginjo aroma. It is good heated, but it is also good with salty or umami food.
Morimasu the other day. Junmai Daiginjo.
I am guessing that it is the number 1 Junmai Daiginjo of 2025. Good luck, Kanagawa!
This time, it was well conditioned and tasted good.
However, perhaps it is my tongue, but I feel the bitterness in the aftertaste quite strongly (I don't dislike it).
Welcome back, ichiro18 ✨Truly, you have a lot of sake to drink! I started drinking sake this year and gained a lot of weight, so I'm trying to save my weight and I'm overflowing with sake that I want to drink but can't 😅.
Denshiro Koganei, the founder of the company, started a small sake brewery in Atsugi in 1818 with a single-minded desire to do business that would benefit the world. The name of the shop at that time was "Masuya," and he named it "Seimasu," meaning "prosperous," to indicate that the business would continue to flourish.
The sake is relatively dry. It has almost no sweetness or acidity. However, it is not light, but rather full-flavored, making it quite drinkable. Two thick legs appear a little later.
This is the 627th one-cup, one-pack festival.
Today, the wife and I took the Odakyu and bus to Miyagase Dam. We brought home a bottle of Koganei Shuzo's Mori Masu (Junmai Namaizu), which is stored at the Miyagase Dam. I am looking forward to drinking it after taking a bath.
Today's Morimasu. Special Junmai.
It has a light amber color and not much aroma. It is like delicious water that the rice has been melted in. It has a full-bodied taste, but it is mild and natural, without bitterness or roughness.
Good evening, Shikatarou!
I was thinking about drinking the Junmai Daiginjo you were drinking before, but before I knew it, time had passed 😅This Junmai Daiginjo looks easy to drink...
Mature taste with deepened umami
Junmai-shu Hiyoroshi, brewed in winter and matured over the summer
It has a mild flavor from maturation and a good balance of sweetness and acidity. The rabbit standing in the moonlit night is perfect for a quiet autumn night to savor slowly. It can be enjoyed either cold or warmed, and when paired with autumnal delicacies, it offers even greater depth of flavor. Why not take the time to savor it and feel the change of the season?
Specifications
Rice polishing ratio 70%.
Alcohol content 15
Sake meter degree +1.0
It is colored!
Well, well, well, well, it tastes good 😊.
That's how it tastes.
Morimasu Shiboritate Junmai-shu, 18% 70%, unfiltered raw sake, 720ml, about 1600 yen
A little gassy. The freshly squeezed, unfiltered sake is still very good, and it stimulates the tongue with a sharp taste.
I have the impression that Morimasu has a strong alcoholic sharpness even in junmai, but the roughness is emphasized in a good way when it is muro-nama.
It has a seme smell and a fruity, fresh flavor. The aftertaste is somewhat cloying, but I don't remember Morimasu being this good.
I don't really appreciate it when it's fired, but it's good when it's fresh. I've had a second look at it. I'll buy a bottle of Morimasu draft again.
Rating 4.1 (out of 5.0) 20240226
