ねむち
HYOGO SAKE EXPO 2023" 10
Ltd. "Sakura Masamune"/Higashinada-ku, Kobe City, Hyogo Prefecture
Sakura Masamune was first brewed in 1625.
The yeast used in Sakura Masamune is Association No. 1 yeast.
The "Taki Koi" brand and brewing method of the Kimura Shuzo, which went out of business, have been inherited and continued.
Sakura Masamune Yakikin Nama Ippon
The cheapest but most delicious. The demon of cost performance. This is a top quality sake that was branded with a rare brand in the Edo period.
Sakura Masamune Miyamizu no Hana Special Junmai
It has a gentle flavor with a light, refreshing taste.
Sakura Masamune Aki-agari Junmai Genshu
Mellow and mature, but a little bitter.
Forgot to take a picture 💦.
Sakura Masamune Junmai Daiginjo Kyokai Ichi-go Yeast
Junmai Daiginjo, but it still has a strange unpolished feel to it.
Sakura Masamune Junmai Ginjo Kayajunokai Namikyo yeast
This is a sake made exclusively in Hyogo and Osaka. The acidity spreads gently to the umami.
Sakura Masamune Kinmai Junmai Daiginjo 40
This is a Kinmiki that costs about three times as much as Yaki-iki. It is simply a delicious drink.
I like drinking sake made with Association No. 1 yeast because it has a primitive or unrefined image.
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