Y.Tokushige
I bought Masumi because I was on a business trip to Matsumoto and my stay was by Lake Suwa!
The first sip has a lactic acidic flavor and acidity. The lingering aftertaste is not strong, so the sake goes down surprisingly well. It would be good with rich dishes.
I compared it with "Urushikuro KURO," which I thought would be a variation of the same flavor, but they tasted quite different!
Rice polishing ratio→55%.
Alcohol content→15
Yeast → In-house strain of yeast No. 7
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