This brewery specializes in Kimoto (pole-rammed) method sakes that typically produce a creamier brew and Masakura is no exception. The nose is filled with cream, pear, pineapple, butterscotch, floral, and balsa wood elements. Behold one of “those” kinds of sakes that epitomizes the much desired “balance” moniker. Smooth, round, chewy, full-bodied, and of course creamy this Ginjo has it going on. Basically, a terrific feeling sake loaded with buttery, marshmallowy, hints of nougat, deep rich grape, and mineral flavors. A velvet rush of flavor and feeling that ends with a quick departure. Sweet and savory, rich and plush, umami and naughty this brew is balanced personified as it corrals all the components for one brilliant drinking experience that can go three temperatures.
Sake Social, in partnership with JETRO [Japanese External Trade Organziation], is deeply committed to the continued promotion of Japanese sake, shochu, and related goods. Through education and shared knowledge, we encourage novice and expert consumers to try, enjoy, and share Japanese sake and shochu.
Junmai Daiginjo (Kimoto)
One Word to Describe This Sake Brew
Rich and complex dishes, grilled and salty fare, fresh shellfish.
BEER: Creamy ales;
(No sulfites, no preservatives)
(amount of rice left after milling): 60%
Sake Meter Value
+3.5 (the lower the sweeter, the higher the drier)
Sweet or Dry
Chilled, Slightly Chilled, Room Temperature