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Junmai Daiginjo for the brewery's 170th anniversary
Thankfully, I was given a sample of three different rice wines to compare...
Yeah, they're the same!
I tried to guess blindly, but I couldn't hit anything...
What they have in common is
Mellow, fruity, sweet and juicy
Lightly caramelized flavor.
The differences, to put it bluntly
Hitanishiki: strawberry flavor and clarity
Miyamanishiki: Sharp aroma
Hachitan-Nishiki: Strong sweetness with bitterness and astringency in the aftertaste
According to the internet, Hitachi Nishiki is made with No.18 yeast, while Miyamanishiki and Hachitan Nishiki are a blend of No.18 and No.14 yeast...heh!
I realize that I am still a young man who needs more training!
But it was delicious!
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