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Masumi
2(100%)

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Nagano
5(100%)

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19
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No foam, clear. Very pale green, probably no Maillard. A fruity aroma with a mixture of ginjo aroma (sake lees), apple, banana, and melon. When slightly warmed by hand, it smells like rice cakes and candy bekko. It has no sweetness and is extremely dry. Slightly umami, with a strong acidity. There is no astringency, but it is slightly bitter and the alcohol is strongly stimulating. After taking a sip, there is a slight scent of bouchonnet (dusty, rural closet aroma), which may be due to the use of wooden vats. It is crisp and dry, with a gorgeous fruity aroma. Does it go well with cold dishes with raw fish such as sashimi? It would probably be great with fatty sea bream or amberjack. I think it would be a sake to drink with sushi. I tried warming it up, but the alcohol content was too high and the ginjo aroma was gone, so I personally don't like it.
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17
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Some are available in bottles, but this time I tasted them in cans. Very little dissolved CO2? Clear. Very slight green? I don't think there is any Maillard tint. Aroma is very fruity, with melon notes coming first. Melon and yogurt aroma. Some may find it rose-like in complex. For a dry wine, it seems to have a sweetness to it. However, the amino acid content is low and the wine has a clear and light impression, supported by a firm acidity. There is no astringency, but there is a slight bitterness, and the alcohol is slightly stimulating. The alcohol content is 16%, which is slightly higher than the average of 15%. However, it has a refreshing, moderate balance of sweetness and acidity, and a fruity aroma that should satisfy both beginners and seasoned drinkers. Personally, I found it to have a very good flavor. It is best to drink it cold, not warm. It is best to drink it cold, not hot, with sashimi, sushi, or fish dishes. Rooibe may be very good. It might be good with a glass of wine with French appetizers.
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28
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5 days after opening the bottle, 80% liquid volume Bottle is dead leaf green or AG (antique green) No bubbles, clear, no perceptible liquid color. Slight aroma of ginjo and banana The aroma is slightly sweet, and when it enters the mouth, the fragrance spreads at once, with aromas of pineapple and melon blossoming, giving a sense of gorgeousness. There is a slight aroma of coconut in the aftertaste. It has a slight umami flavor. The acidity is firm and well balanced between sweetness and umami. The bitterness is very slight, there is no astringency, and the alcohol is moderate compared to other Japanese sake. According to the label on the back, it is 13% ALC. So it must be true. Even sake beginners can enjoy the taste and aroma. It is best drunk cold. It should be drunk before it gets warm. It seems to go well with grilled fish, weakly aromatic pickles, and kaiseki dishes served at the right time.
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P.S. Very compatible with chestnut yokan
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Sakunohana純米吟醸純米吟醸
Sakunohana ShuzoNagano
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26
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Liquid volume 70% on the 5th day after opening the bottle EG (emerald green) due to recent bottle shortage The app's product selection is brown. No bubbles, clear. Slightly Maillard? The tasting notes circle the level of almost none. The nose has notes of ginjo, melon, banana, and yogurt. If you swallow it, you can also smell the lingering aroma of rice. There is almost no sweetness, but some people may find it sweet because of the sweet aroma. There is a certain amount of sourness, which, combined with the level of sweetness, keeps the drink from becoming dull. There is almost no umami or miscellaneous flavor. There is a slight bitterness and astringency, and the alcohol content is quite high, so it may be difficult for those who are not accustomed to drinking it. It is best served warm or hot with tai-meshi rice, takikomi-gohan, oden, and other dishes with warm broth.
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Masumi長野県産酒造好適米100%限定醸造
Miyasaka JozoNagano
8
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Pale green in color Ginjo aroma, weak banana fruit aroma. Slow sweetness, almost no umami, good handling, mild acidity, slight alcohol stimulation. Almost no bitterness, the lingering finish is well balanced, closed by a slight ginjo aroma.
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