水之恵卜米ノ旨ミ
Comparatively tasting with the previous Kubota ♪
The rice used for both was Gohyakumangoku.
Both were made from rice called "Gohyakumangoku," but both were unfiltered, 55% polished rice, and junmai ginjo.
The volume of aroma is gorgeous, but it is calmer than Kubota.
However, the Houou has a rounder and smoother texture, with more umami and sweetness from the rice.
It is also slightly richer and has a beautiful syrupy sweetness on the palate.
Naturally, it was delicious♪
Japanese>English