Oh, Masumi can do no wrong...Straight from the wintry peaks of Nagano, a crisp breeze flowing off the shores of Lake Suwa, Masumi Hiyaoroshi will keep you warm, content, and wide awake, belly full of laughter.
Notes of fresh Hachiya persimmon, caraway-rye, dry cider spiked with clove, white pepper, and dried orange peel... or crisp, icy pear sorbet with an almond cookie. When chilled, the palate's texture suggests tannins, as in wine or tea: a cleansing astringency. There's a mild sweetness (like cinnamon tea!) on the mid-palate which balances this astringency nicely.
This year's release is a bit more gentle than last year, maybe a touch sweeter, but it still dances brightly with everything from aged chesses to game meats and roasted squash. A seared pork chop with apple butter and caramelized onion jus, parsnip puree and roasted brussels sprouts, feels like just the thing...
- Classification: Junmai Ginjo
- Rice variety: Miyamanishiki, Yamadanishiki
- Polishing: 55%
- Yeast: Masumi No.7 (proprietary strain)
- Brewing method: Yamahai
- Acidity: 1.9
- Alcohol: 15%