NASUMAN404
We opened a bottle of Shinmasa that we bought at the end of last year at my parents' house. Since we spent New Year's in Toyama, we enjoyed it with my parents in a New Year's mood. The sourness was a little too much for my mother, but my father and I drank it all in no time at all. The sourness accented the sake and made me want to pour it into a wine glass (it seemed more sour than before, but maybe that was just my imagination).
It is made from 100% Akita Sake Komachi, 60% polished rice (both koji and kake rice), and 13% alcohol by volume.
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