Ingredients
Yumeko (Fukushima Prefecture)
Rice polishing ratio
Koji rice︰60%；60
Kake rice︰66%；66
Alcohol 16%.
Sake degree ±0
Acidity 1.2
Yeast usedFukushima yeast
This is a standard sake of Masamune Kikki that is rarely seen these days, the Honjozo Nakadori. This is one of the honored bottles that have raised the honor of Honjozo sake. Let us begin!
The aroma is gorgeous and fruity, with a freshness like muscat and high expectations. The smooth brewing water gives off a very dense aroma with a hint of sweetness. The freshness and juiciness of a Japanese pear is overwhelming, but the acidity is nicely accented, so you will never get tired of drinking it. It quietly disappears without any sharpness. I am not tired of drinking this sweet, delicious, and juicy sake, and I think all the sake from Fukushima are different and delicious.
Isn't the Junmai from Musical Instrument Masamune a natural hometown? I would appreciate it if you could tell me what the differences are. Thanks again for the food tonight!
Beautiful, bold and dry! Crisp and clean finish. The acidity is strong. It has a cool and clear feeling, but never loses its flavor. It gives the impression of having a solid core, and is a bottle that you will never get tired of. It is also delicious at room temperature!
I went out to the liquor store to stock up on summer sake. I had a hard time deciding, but I chose Ugo no Tsuki, my first Hiroshima sake.
When I opened the bottle, I noticed a faint aroma of white grapes? The aroma of white grapes? It was perfectly balanced, refreshing and delicious. I thought it was perfect for summer and easy to pair with meals.
720 2200 or so.
I've had this a few times outside, but never at home.
I have the impression that the total balance is very good.
The gasiness, fruity and powerfulness are all in good harmony.
The expression doesn't change much after a few days, and I think a bottle is very cost-effective.
I went to a store looking for summer sake and bought this one that caught my eye. It was my first Nara sake.
When I opened the bottle, the aroma was mild and the first sip gave me a chilli feeling. It is fresh and has a good balance of sweetness, sourness, and bitterness. I think it is suitable as a food sake.
Hi Yutapapa 😃
I bought this one yesterday by chance! The liquor store told me to drink it slowly because it's a bit hard 😊 so I don't know if I can do it 😅I'd like to drink it slowly!
I drank it on two separate days, and both the first and second days had a melon-like taste.
The balance between drinkability and intensity of flavor is good.
It also has a strong Daiginjo-like aroma.
There is a little bit of sake lingering in the mouth, but it is not unpleasant.
It is only wholesaled twice a year, so if I happen to come across it again in half a year, I will buy it.
It is rather dark.
It's like a peach or mango.
The rice and alcohol spread from the tip of the tongue to the whole body.
I bought this when I saw the title "Masterpiece" on the bottle.
I think most sake like this are light and refreshing, but this one feels rather full-bodied, but without any peculiarities, and it goes well with sake.
I have recently grown to like sake that makes me want to say "ku-ku" or "kah-ku" after drinking it, but this was a good transitional sake that I could get into.
I heard that it is a set of A-Un, so next time I will try the A-Un one.
My first Kyoto sake. I chose Sawaya-Matsumoto's Mori-ba-ri Gohyakumangoku, which I had been curious about.
I opened the bottle with a splash. The aroma was slightly citrusy. One sip and it was delicious 😋.
It has a chili-like flavor, with an elegant sweetness and a refreshing taste. It seems to go well with Japanese food. It exceeded my expectations and the price was reasonable.
