Taking a break every once in a while and having a drink by myself #19
I bought two bottles of sake from the last Nagano Masumi brewery. One of them is called Shinshu “Arabashiri” and the other is called “Kaya”.
The “Kaya” is similar to the “Shistukoku” that I drank last time, and is packaged in a box so that the two are close together in a drinking set. Since I drank the “Shistukoku” last time, I thought I’d go for the “Kaya”. So, here it is.
Masumi Kaya Junmai
In-house strain of yeast No. 7, which is already synonymous with Masumi. The rice polishing rate is 70%, which leaves quite a bit of rice flavor. The 70% rice polishing rate is the main difference between this and other Masumi products. I’ve had Yawaraka type-I and Shistukoku, but the high rice polishing rate is what makes Kaya unique.
Stylish bottle cap
This time I drank it at the store where I keep my liquor. This is a tasty wine glass to enjoy the aroma.
The aroma itself when you smell it is thin and different compared to the other series, but the moment you put it in your mouth, the unique flavor fills your nose and mouth. The taste is unexpected and not in sync with the other ones, contrary to my expectations. Overall, it is a peculiar taste. Especially for those who have drunk the previous series,
it suddenly seems to have a very unique taste from the clear taste of the past. It’s like an irregularity in an idol group where only one person says something strange. The sweetness of the rice and the unique aroma of the rice is a bit peculiar, and you may or may not like it, depending on whether you are used to drinking sake or not. I think there is a difference in the rice polishing ratio here. It is best served cold or at room temperature. Once you drink it, you won’t forget it, it has such an impact. It is a scented sake that seems to go well with fermented foods such as miso.
A Brief History of Masumi
- Founded in 1662The Miyasaka family was a vassal of the Suwa family, which ruled this area until the Warring States period, but they were tossed about in war and became a liquor store, leaving their swords behind.
- In 1946, Dr. Shoichi Yamada of the Ministry of Finance’s Brewing Research Institute discovered a new type of yeast in Masumi’s brewery. This excellent yeast, named “Kyokai No. 7,” quickly spread to sake breweries all over Japan.
- The yeast discovered and cultivated at the “Sakuramasa brewery” was distributed in limited quantities as “Kyokai No. 1 yeast”. There are two to six yeasts in between.
- In 1946, Dr. Shoichi Yamada of the Ministry of Finance’s Brewing Research Institute discovered a new type of yeast in “Masumi’s brewery”. This excellent yeast, named “Kyokai No. 7,” quickly spread to sake breweries all over Japan.
- The yeast discovered and cultivated at the “Sakuramasa brewery” was distributed in limited quantities as “Kyokai No. 1 yeast. There are two to six yeasts in between.
Yeast No. 7 is “suitable for producing sake with a calm aroma and a well-balanced flavor.
I ordered fried oysters, my favorite dish.
Do you know what fried oysters are? It is a popular food in Japan.
It’s an extravagant dish that makes me wonder whether to use tartar or sauce every time. It’s a simple and delicious way to fry oysters, but I’ve never seen it overseas.
You can eat them with tartar sauce or sauce. Tartar sauce is a mixture of mayonnaise and crushed egg. It is a very tasty sauce that you can put on anything.
The best oyster fries are those that are fried at the right temperature to make them chewy. The best time to eat oysters is when they are freshly fried.
The taste of the restaurant is as stable as ever.
I’m going home drunk again today.