Yuri Masamune [1 Koku - 10]

This is a futsushu from Akita Prefecture's Yuki no Bosha, though apart from a picture of the label, I didn't find any info about this sake on their own website. Nonentheless, the importer says this is Hitomibore milled to 68%, SMV +2.5, acidity 1.3, amino acidity 1.0, 15.5% abv, and brewed with a proprietary yeast. One other technical note of interest: while pasteurised in tank, it is bottled while still warm. Not sure what the intent of that is, but just another one of the innumerable variables the toji has to play with.

Mild, mellow nose, sweet entry, some nutty/earthy qualities. Medium bodied, with a moderate presence, quite soft and round until the very, very last, where a bit of acidity shows up behind a starchy but clean finish. Pricey for a futsushu, but one can imagine if a brewery's regular sake is tasty, they might do special things.