MK sake
comparing tastes
Junmai Sake
Rice polishing ratio: 50% Koji rice, 60% Kake rice
Strength 15
No.7 yeast is used
Mature aroma and acidity among the three
Shiboritate
Rice polishing ratio: 50% for Koji rice, 55% for Kake rice
Strength 15%.
Mainly yeast No. 9
The punch of freshly squeezed sake is amazing!
The aroma is strong and the taste is guttural.
Honkido Junmai Daiginjo
The "Hon" in the name indicates a series with a lower alcohol content.
This degree is achieved without adding water.
Polishing ratio 50% (100% Yamadanishiki is used)
13% alcohol by volume
Mainly yeast No. 1801
Aroma and taste are both in the middle
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