サケマサ's Profile

サケマサ

Takanoi魚沼純米特別純米

Takanoi Shuzo Niigata

10/15/2025, 11:49:34 AM

サケマサ

My first impression was that it was more mellow than Niigata's "light" image. I wondered what would happen when I turned over the newspaper, but I didn't expect to find the same label on it. I guessed it would be Gohyaku Mangoku, although it is not written on the label. It has a refined, clean, but soft, rice cake-like sweetness that only Gohyaku Mangoku can produce, and it flows from the tip of the tongue down the throat. It is a little different from "light and dry," with a firm richness and a sense of alcohol, and in keeping with the mountainous climate of Ojiya, it would go well with wild vegetables and meat dishes such as Echigo pork. For fish, it would be better with river food than sea food. Green bamboo, Japanese honeysuckle, freshly pounded rice cakes, apricot bean curd, lime

Japanese>English

サケマサ

Matsumidori純米酒純米

Nakazawa Shuzo Kanagawa

10/9/2025, 11:37:39 AM

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.

Japanese>English

サケマサ

TENBU純米酒純米

Nishi Shuzo Kagoshima

5/11/2025, 4:59:07 PM

サケマサ

It has the firmness of junmai, with a hint of fruitiness like white peaches and ginjo aroma like green bamboo and lime. The lingering aftertaste is also refreshing and versatile.

Japanese>English

サケマサ

Takakiya特別純米酒特別純米

Hamashima Shuzo Oita

5/11/2025, 4:55:55 PM

サケマサ

This is a 55% polished special junmai. It would not be surprising to find fruitiness and floral notes in a rice this polished, but the strong rice flavor and caramel aroma with a sense of maturity are more impressive than such ginjo aroma. However, the acidity is low and the lingering aftertaste flows smoothly, so perhaps this is where the balance is achieved. I guess this means that it is strong enough not to be defeated by Nakatsu Karaage (fried fish), which is a specialty of Oita, or other strong food items.

Japanese>English

サケマサ

大化の改新　生酛特別純米特別純米生酛

Choryo Shuzo Nara

4/26/2025, 11:21:41 AM

4/26/2025

サケマサ

It was full of lactic acidity, but I was too drunk to pick up much detail despite the fact that it was made from a traditional sake yeast. But I was too drunk to pick up much detail.

Japanese>English

サケマサ

Mimurosugi正暦寺菩提酛純米純米水酛

Imanishi Shuzo Nara

4/26/2025, 11:19:04 AM

4/26/2025

サケマサ

Bodhi yeast. It has a strange taste that cannot be achieved with other yeasts. The sweetness of the rice is well drawn out, and the ripe peach-like fruitiness is followed by a clean keynote aroma. The lingering bitter taste is well balanced! Cooked rice, freshly pounded rice cakes, apricot bean curd, ripe peaches, grapefruit, honeysuckle

Japanese>English

サケマサ

Tanzawasan純米原酒生酒

Kawanishiya Shuzoten Kanagawa

4/26/2025, 2:45:04 AM

サケマサ

It is said to be junmai nama-shu, but while it is youthful, it is also spiky. I expect the mouthfeel would be better if it were laid down a little longer. Despite being junmai, it has a strong alcohol taste like an aruze. It is a strange sake that has a caramel-like matured aroma. The overall balance is well balanced, which is strange. It has a strong flavor, so it would be good with hormone stew, meat dishes with pepper and spices, and very spicy food, or strong food with strong flavor. Alcohol, caramel, cooked rice

Japanese>English

サケマサ

Sawayamatsumoto守破離

Matsumoto Shuzo Kyoto

4/23/2025, 12:34:40 PM

サケマサ

Aroma: A strong base aroma. The sense of rice is strong. The acidity is strong. The slight hint of white peach is in harmony with the firm acidity! It is supposed to be junmai (pure rice), but there is no mention of junmai on the label. I served it with sushi, and it goes well with the acidity of the vinegared rice! Grapefruit Honeysuckle Cooked rice just a little bit of white peaches

Japanese>English

サケマサ

Isojimanしぼりたて本醸造本醸造

Isojiman Shuzo Shizuoka

4/23/2025, 12:30:58 PM

サケマサ

The taste is rather robust. The flavor is rather robust, and I had it with bamboo shoot tempura, but it didn't lose to it. I was drunk, so that's all I have to say.

Japanese>English

サケマサ

Michisakari純米大吟醸純米大吟醸

Michisakari Gifu

4/23/2025, 12:27:18 PM

サケマサ

Clear ginjo aroma. It is easy to drink without excessive fruitiness. Dry ginjos tend to have a noticeable limeiness, but the aroma of green bamboo, grapefruit, and honeysuckle is also clearly noticeable and well-balanced! Green bamboo Lime honeysuckle grapefruit top-grade rice flour made from non-glutinous rice

Japanese>English

サケマサ

Chiyomusubi純米吟醸　強力50純米吟醸

Chiyomusubi Shuzo Tottori

4/3/2025, 2:06:29 PM

サケマサ

I had high expectations because of the aroma that wafted through the air as I was pouring it into the glass, but once I took a sip, the aroma was too rich for me to pick up! I think it's wonderful that it smells so good when it's hi-ire. The floral and fruity aroma derived from ginjo, the junmai-like rice flavor, and the lactic acidity and sweetness are very well harmonized. The aftertaste is firm. This is the first time I've had a Strong sake, but I can taste the strong rice flavor and umami, which is different from that of Omachi. I served it with fried horse mackerel without much thought, but it went well with the richness of the horse mackerel and the fruitiness of the Worcestershire sauce. White peaches, pears, acacia, fresh greens, lime, joshinko, white dumplings

Japanese>English

AAJI

I drank Gegege no Kitaro, but I'm curious about Strong because I don't see it very often.

Japanese>English

サケマサ

Goshun本醸造

Goshun Osaka

3/25/2025, 3:31:42 AM

サケマサ

Amazing traditional sake. Easy to understand brewer's alcohol taste. Lactic acidity that makes you think it might be Yamahai. People who like it will like it. Grapefruit, honeysuckle, mushrooms, sour cream.

Japanese>English

サケマサ

Gakki MasamuneQ

Ookidaikichi Honten Fukushima

3/21/2025, 11:34:50 AM

サケマサ

I'm sorry, I was drunk to the point of drunkenness at the third bar, so all I remember is that it was delicious. The balance of the umami, sweetness, sharpness, aroma, and lingering aftertaste of Masamune is always wonderful, no matter how many times I drink it. I love it.

Japanese>English

AAJI

In the end, it is personal preference, so I hope this is enough comment. It's a delicious instrument, isn't it?

Japanese>English

サケマサ

Thank you, I will try it! It's delicious!

Japanese>English

サケマサ

Dan山廃純米無濾過生原酒純米山廃原酒生酒無濾過

Sasaichi Shuzo Yamanashi

3/21/2025, 11:31:12 AM

サケマサ

I'm sorry, I was drunk to the point of drunkenness at the third restaurant, so all I remember is that it was delicious. Also, I don't remember that the lactic acidity inherent in Yamahai was very pronounced.

Japanese>English

サケマサ

Kachikoma純米酒　しぼりたて純米生酒

Kiyoto Shuzojo Toyama

3/21/2025, 11:27:22 AM

サケマサ

It has a very good balance between the fruitiness derived from nama-shu, the mellow aroma of rice, and the exquisite lactic acidity. I was too lazy to let it sit in the cellar for an extended period of time, but it was clear to me that good sake will not be defeated in a year or so if stored properly. White peaches, Muscat, Kamishinko, white bean dumplings, apricot pudding, acacia, fresh cream

Japanese>English

サケマサ

Kinoenemasamune純米　やわらか　地の恵

Iinuma Honke Chiba

3/10/2025, 12:18:24 PM

サケマサ

It is an unnatural sake that seems to have been forcibly pulled its fruity aroma with yeast despite the low rice polishing that is common these days. This type of sake is not my personal favorite, and it is hard to pair with other sake, so it is not suitable for solid, light, refreshing, or just enjoying sake.... White peaches, grapefruit, honeysuckle, cooked rice, cream, lime

Japanese>English

サケマサ

Naebayama純米純米

苗場酒造 Niigata

3/10/2025, 12:26:17 AM

サケマサ

Compared with a regular sake of the same brand. Compared to the regular sake, it has a more robust aroma of rice and a first impression of sweetness. Freshly pounded rice cake, fresh cream, lime tree

Japanese>English

サケマサ

Naebayama別撰

苗場酒造 Niigata

3/10/2025, 12:25:22 AM

サケマサ

Compared with Junmai (pure rice) from the same brand. The light, refreshing sake quality typical of Niigata goes well with the refreshing feeling typical of Aruzoe. Grapefruit, honeysuckle, chervil

Japanese>English

サケマサ

Tanigawadake源水仕込　心

Nagai Shuzo Gunma

3/4/2025, 11:15:14 AM

サケマサ

This is the kind of sake that makes you think that this is what sake should taste like. It does not go well with anything, and on the contrary, it does not enhance it to the extreme. However, it was delicious when served with oden. It is important to match the quality of the sake and the accompaniments. Grapefruit, honeysuckle, cooked rice

Japanese>English

サケマサ

Matsunoi特別純米　十日町産五百万石特別純米

Matsunoi Shuzojo Niigata

3/4/2025, 11:14:08 AM

サケマサ

The clean taste typical of Gohyakumangoku is followed by the flavor of special pure rice and the aroma of flowers and leaves derived from highly polished rice. It is very tasty. The aroma is milder than that of a ginjo, making it more versatile as a food sake. This is indeed a Niigata sake. The lingering aftertaste is firm, betraying the preconceived notion that it is made from gohyakumangoku rice, but it is interesting because it is still in the "light" category. Grapefruit, honeysuckle, cooked rice, green bamboo, lime tree, fresh cream, lime

Japanese>English

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