アララララ
Raw rice: Dewa-Zanzu from Yamagata Prefecture
Rice polishing ratio: 50
Alcohol content: 16 degrees
My first Yamagata Masamune, lightly nigori.
I had it with crab at a guest house in Echizen.
The lees are faint, but the milky white color of the bottle and the white label shines through.
Open the bottle.
It has a fruity and fresh ginjo aroma.
In the mouth, the sweet and savory taste spreads.
The fresh and firm acidity expands along with it.
At the end, the soft bitterness and astringency finish off the taste.
It is a sake that is well worth drinking.
You start drinking it thinking that it is an aperitif, but it is so sharp that you cannot stop. It becomes a gutsy sake for a meal.
This is the type of sake that you want to savor and face slowly.
Nevertheless
I need to dismantle the crab, I need to drink Nabeshima😄, I need to take care of the old people, I need to drink beer or soju-hai, but my sons drink too much...
I'm getting drunk😅.
I wanted to taste the difference between the top clear and the bottom lees, but my memory of the taste is fuzzy😢.
but still
Sake and sakana are good!
Next time I find a bottle of Yamagata Masamune, I'll have the pleasure of buying it and savoring it!
Delicious.
So happy.
Japanese>English
T.KISO
Good morning, Alalala!
I was wondering about the Yamagata Masamune Nigori 😆.
I bought some crabs yesterday, so maybe I'll try to copy it. 😁
Japanese>English
アララララ
Thank you for your comment😄.
Yamagata Masamune and crab, both were delicious.
I just have a vague memory of how they went together😅.
Japanese>English