Masumi Sparkling! Different from other series

I try to pick up some sparkling sake these days. There are not many of them when I go to liquor stores. Is it because the production process is special? Is it because the production process is special? Is it using carbonic acid from natural yeast or adding gas? I am going to do some research on this.

  1. Masumi Sparkling
  2. Taste Evaluation
  3. What is an “Orihiki”?
  4. Today’s snack

I found what I had been looking for at a liquor store where I usually go on a whim. I have had a lot of Masumi sparkling wine, so I wondered how the sparkling one would turn out to be. I’ve had a few sparkling wines, so I thought it was about time to compare them.
And that is why I finally came across this one.

Masumi Sparkling

The black label with horizontal Masumi letters is a nice design with a luxurious feel.

Masumi Sparkling
Masumi Sparkling
Masumi Sparkling
Masumi Sparkling
Masumi Sparkling
Masumi Sparkling

The ingredients list is wrapped around the bottle, not on the back. It sticks out like a flag on the side, like the muffler of an animated character in the early Showa period.

The rice polishing ratio of 55% leaves a certain amount of rice in the bottle. It is labeled Junmai-shu.

The rice polishing ratio of 55% leaves a certain amount of rice in the bottle. It is labeled Junmai-shu.

Opening the bottle

There is a sense of gas in the air.

Masumi Sparkling Cap
Masumi Sparkling Cap

The stopper is also distinctive, with a convex inner surface that creates a tight seal to prevent gas leakage.

Masumi Sparkling

Oh, it is yellow. This is the first time I have tasted a sparkling wine with such a pronounced yellowish color.

The aroma is, as usual, blown away by the carbonation.

Gulp.

Japana ranking 46th
Nagano Prefecture Ranking 2nd

Comment: A
Masumi sparkling.
Looks like sparkling wine. It was light and delicious!

Comment: B
Sake rice: Kinmon-Nishiki
Rice polishing ratio: 55
Our first Kinmonnishiki!
Natural, fine bubbles created by the yeast! Very exciting!
The flavor is moderately dry and bitter, with a crisp finish!
The flavor is dry and bitter, with a crisp finish!
Like lemon squash!

Taste Evaluation

Masumi sparking
Masumi sparking

  Overall, this is one of the most distinctive sake sparklings I’ve ever had. The overall acidity, which is not lactic acid, is very strong. Among the various Masumi series I drank last time, this tastes similar to the Masumi Junmai Chino. Chino is characterized by a complex flavor that is easy to drink through. This sparkling sake also starts with acidity and finishes with a complex flavor.

  In common parlance, the word “sharpness” refers to a simple taste that leaves no aftertaste when finished. It is like having a refreshing personality, or being able to say goodbye to a lover without leaving any aftertaste.  On the other hand, it is a metaphor to say that it is complicated to keep on messing things up. This Masumi Sparkling has a complicated parting of ways. If you like Kaya, you can say “oh, this is what it tastes like”.

I did a little research.

Masumi official website

This is a bubbly sake that has not been racked after the second fermentation in bottle. The first half has a clear taste, while the second half has a creamy taste with a slight leesiness. The appearance is a pale, hazy lemon yellow. The bubbles are fine and lively. The aroma is mainly of green apple, pear, and other fruits and white flowers, with a hint of sour cream with a hint of fresh acidity. In the mouth, the carbonation and sweetness are pleasantly stimulating, and the dry, clean finish, accompanied by acidity, is refreshing. Foods that go well with this wine: For sushi, try kohada. It also goes well with marinades, vinegared dishes, shrimp cocktails, and other sour or light seafood dishes. It is also a sparkling wine to enjoy with brioche or French toast at a holiday brunch, as it matches very well with buttery flavors.

Masumi Sparkling ORIGAMI official

What is an “Orihiki “?

 So it’s not Orihiki-brewed. In other words, Jo-so (pressing) is the process of pressing the fermented rice. After the Kaminoza, rice grains and other solids are left behind, leaving a light cloudiness. These solids are called “dregs,” and the process of allowing them to settle out is called Orihiki.  

In this image, when you open the lid of a cup of yogurt, you will see a clear, colorless liquid in the supernatant and the rest of the yogurt is the individual yogurt. The solid part is the tailings and the liquid part is the sake. The ratio of the two is not the same if it is yogurt, though. The fact that it is not Orihiki means that there are some solids in it, and it is closer to the original sake. This means that there are some solids in the sake, and it is closer to the original state. The color of the sake itself has a yellowish tinge due to the 55% rice polishing ratio, and it may have a complex flavor even after drinking through.

Today’s snack

  Therefore, it is a slightly characteristic sparkling wine. It is a sparkling wine with a slightly distinctive flavor, and its evaluation depends on one’s taste.

I made homemade risotto. The sparkling wine is a perfect match for strong flavors such as cheese.

Let’s have it appear again with another sake.

Click here for other Nagano region→Here

Thank you for reading to the end. Please don’t forget to bookmark this page.


コメントを残す

以下に詳細を記入するか、アイコンをクリックしてログインしてください。

WordPress.com ロゴ

WordPress.com アカウントを使ってコメントしています。 ログアウト /  変更 )

Twitter 画像

Twitter アカウントを使ってコメントしています。 ログアウト /  変更 )

Facebook の写真

Facebook アカウントを使ってコメントしています。 ログアウト /  変更 )

%s と連携中