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Masaaki Sapporo8.5 points (wife: 5.5 points)
Rice used: 73% Gohyakumangoku, 27% Yamadanishiki
Yeast used: Kanazawa yeast
Rice polishing ratio : 55
Alcohol content : 16
Sake meter : 3.0
Acidity : 1.5
Purchased at SAKAMOTO SHOTEN Sapporo Store (Chuo-ku, Sapporo)
Poko when opened
No gassy feeling
Slight melon-like topping
The same soft aroma, slight sweetness and umami of rice spread with a moderate acidity, a little bitterness and a slight spiciness of alcohol, and it finishes quickly.
The well-balanced and fluffy aftertaste is classical with a modern touch, and goes well with meals and is of course delicious on its own.
It goes well with Tororo rice and a meat bento box with Kinshi's hormone. 
Masaaki Sapporo7 → 7.5 points
Place of Origin Asahikawa-shi, Hokkaido
Ingredient: 100% Comet produced in Asahikawa City in 2022
Rice polishing ratio 55
Alcohol content: 17-18%.
All Asahikawa ingredients
Purchased at SAKAMOTO SHOTEN Sapporo Store (Chuo-ku, Sapporo)
No sound when opening the bottle, no gas feeling
Slightly red melon-like aroma
Fruity aroma like red melon, clean sweetness, and mild rice flavor spread out, and the acidity is hidden by them.
The tingling sensation of alcohol and a slight bitterness make it crisp and clean, while retaining a slight fruity flavor.
The rest of the flavor, including the lingering aftertaste, is relatively light.
I think the fire-aged Kokushimusou Junmai Daiginjo from the same brewery that I had in the past was better balanced.
On the second day, the umami and sweetness mellowed, and the balance improved with the umami and slight acidity at the end of the finish.
Sake with a light impression
Went well with cod roe and garlic pasta, and bucket. KotaroLast day of GW!
The flavor of the rice is juicy and sizzling, with a delicious mouthfeel, bitterness and sharpness
It disappears.
A little smoky? Is it a little smoky?
Anyway, it's delicious!
It's too dangerous! LOL!
I'll have it with shime mackerel and salmon nanbanzuke🎵. RecommendedContentsSectionView.title
