haru
Masuma is a hiya (room temperature in October).
Watery mouthfeel, clear, green apple taste, then alcohol taste, and finally bitterness follows.
The yeast is a flower yeast isolated from cherry blossoms, so I compared it to Kihei's Junmai-shu made with Kawazakura yeast, but they are completely different. Kihei's sake had an impressive lactic acidity, but this one has almost none. I can taste a little lactic acidity from pickles, but you may have to go looking for it to find it!
Dry, with a little ginjo aroma, but nothing spectacular.
Would go well with guts of Akinatai fish or something like that.
55 degrees hot.
Not much change in impression...
I wonder if the sour aroma becomes a little stronger and drier...
(I added this because it was totally different when I drank it a little later.
The sweetness and umami went up a lot.
Good with meals
33 degrees from 55 degrees
Japanese>English