I did some research on the Internet and made my first pit stop at Oboro Sake store, a liquor store in Shimbashi.
- Yamagata Masamune Okan Jummai Sake
- How do you heat it up?
- Taste evaluation
- Hot sake is called differently depending on the temperature
- Mitobe Brewery
The store has a wide selection of well-known sake that you won’t find at mass merchandisers. I’m thrilled.
I’ve been trying to get into dry, jummai, and heated sake. I’m a sucker for any of these. Here it is, a brand I happened to see on youtube.
Yamagata Masamune Jummai Sake
I love the colorful design. My favorite set of sake cups I bought recently.
Japan ranking 130th
Yamagata Prefecture Ranking: 7th
comment A :
Since it is winter, this sake is for heating. This is said to undergo malolactic fermentation, which is also used for red wine, to remove the corners and make it mellower. It is marked by a cute picture of Venus.We had it lukewarm. The taste was quite mellow, just like its reputation. It had an apple-like flavor with a slight sourness. It’s sweet, but the acidity doesn’t leave much sweetness in the mouth. It’s not bitter either, which I especially like in a heated sake.This is one that I would recommend to people who don’t normally drink hot sake to try.
comment B :
It’s so good lukewarm! I’ve had Yamagata Masamune before and enjoyed the Omachi, so this time I bought the heated version.
This time I bought the warmed version. It’s great when paired with richly flavored meat dishes!
Old Bottle Cap Style
Delicious. I was expecting it to be dry, but it’s been rearranged in a more modern way, with less of the freshness and sweetness of Showa-era sake. This is fine in its own way. Even at room temperature, it has the sweetness of jummai rice that is typical of jummai sake, and a nice crispness that makes it easy to drink. There is no sense of residual alcohol after drinking. It’s delicious.
When I bought it, I read that it was recommended to be heated.
How do you heat it up?
I tried heating it up. I’m excited.
I recently bought a thermometer for this purpose. I’m going to use it more than I should.
Now, the raccoon soaked in the hot spring.
Now to the boiling water. I like the tail.
Take a gulp.
Ooooh. I see. Easy to drink. If you gave it to a beginner or someone who doesn’t like to drink hot sake without telling them it’s sake, you’d probably get a high rating. It has a sweetness that is very appealing to everyone, from children to adults (the minimum age for drinking sake is 20). The sweetness comes purely from chewing the white rice well without any miscellaneous flavors. The sourness is also a moderate lactic acid with a thin sourness that we are used to eating from dairy yogurt. The taste is so pure that it refreshes your mouth like a warm mouthwash from mirin or fish fat, such as grilled fish, sashimi, or stewed fish.
Hot sake is called differently depending on the temperature
Many people use “hot” and “lukewarm”, although no one uses these terms strictly. Here is an image of the approximate temperature.
|30℃(86℉) degrees is “Hinata Kan ( like sunny place temperature)”||Imagine the temperature in a sunny place. |
You don’t even feel the high temperature, and the subtle aroma and flavor are enhanced.
|35℃(95℉) degrees is “Hitohada Kan (like human skin temperature )”||Image of human body temperature. |
It is soft and smooth on the palate, with a nice aroma of rice and malt.
|40℃(104℉) degrees is “Nuru Kan (lukewarm temperature )”||Imagine the temperature that you feel when you soak in a bathtub.|
At a temperature that is not too hot, the aroma is gentle and the flavor softly expands.
|45℃(113℉) degrees is “Joyo Kan (warmed sake temperature )”||Image with temperature above lukewarm water.|
It has a tight aroma, volume on the palate, and good balance.
|50℃(122℉) degrees is “Atsu Kan (hot sake temperature)”||This temperature is the standard temperature for hot sake.|
The aroma becomes sharper and the taste becomes crisp and dry.
|55-60℃(131-140℉) degrees is “Tobikkiri Kan (hot sake Warmed temperature)”||The image of a temperature that transcends hot heating.|
The aroma becomes even sharper and the taste becomes punchy and dry.
I did some research and the official web site is too beautiful. Mitobe Sake Brewery
Mitobe Shuzo, a sake brewery in Yamagata Prefecture, Japan, has been in business for more than 120 years, and has a long history of growing its own brewing rice in recent years. All of their sake is branded “Yamagata Masamune”.
Click here for more sake from Tohoku→Here
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