寅之助
Here is a review of Yamaye Nishiki from a drinking comparison at my parents' house. It is a junmai ginjo-shu with a rice polishing ratio of 55%.
This time, Yamae-Nishiki had a lower milling ratio than Hitogochi, but it had a bit of a quirkiness to it that made me prefer Hitogochi.
It has more umami than Hitokogochi, with a slightly heavier sensation in the middle (for a Shinshu Kamerei).
It is also fire-aged, but has a slight gassy feeling when opened.
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