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SakenowaRecord your sake experiences and discover your favorites
碧龍純米吟醸造り純米吟醸
alt 1alt 2
19
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