サケマサ
Sake made with Miyamanishiki and No. 9 yeast. The rice polishing ratio is 55%, which is equivalent to that of a daiginjo, but it is not a special junmai, nor is it labeled as heijunmai.
While it certainly has the lightness of highly polished rice, it also has the firmness of a Kanagawa sake, giving it a full-bodied first impression. If it were made as a ginjo, the so-called banana-like isoamyl acetate aroma of yeast No. 9 should have been more apparent, but it was only slightly noticeable. If anything, it has a strong lactic acidity, as if it were made from a sake yeast or yamahai. Without the label on the back of the bottle, it would be hard to understand what is going on.
Aromas of kamishinko, yogurt, slight banana and shiitake mushrooms.
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