My favorite Masumi.
I've been a fan since my son bought it for me as a gift a long time ago.
But the clear winter landscape reminds me of snow ❄️ Beautiful label!
What a surprise! The first sip is soooo fresh ‼️
But from the middle of the sip, it has a strong umami taste, or it seems to be mellow again. Very interesting sake 🍶.
Fukuriki Tomo Junmai Ginzaku Genshu
Akita Dai-label Autumn Jun
A product that has survived the summer
The taste is mellow and umami (delicious).
The taste of the rice gently expands in the
The Akita dog label is cute with Halloween colors 🩷.
The taste is quite robust. Some bitterness remains.
This product is made using the Muromachi Period
Bodai-hashirozumi style sake.
It is said to be a sake made using the Muromachi period method. It does not use yeast, but instead uses yellow malted rice for shochu. It uses yellow koji for shochu instead of yeast.
It's kind of strange. But it is very yellow!
I went to the Naohiko Noguchi Institute and bought some raw sake.
It is a very strong sake.
At first it feels sweet, Gomangoku.
Bitter taste lingers in the aftertaste
19 degrees alcohol by volume
Koshi Junmai Ginjo
Nama Nama
A gorgeous, fruity ginjo.
It is characterized by its freshness and fullness of flavor.
It is a freshly pressed, unpasteurized sake with a fresh taste.
I like the sound of summer sake. ❤️