shitakke
Dry (left). A sharp, umami and bitter type! Almost no sweetness and lightly tingling. Right after opening the mouth, the impression is clear, especially like mineral water. It's more suitable for pairing with food than drinking by itself. I thought it would definitely not get in the way of a meal. The rice used is a mixture of Gohyakumangoku, Asahi, and Yamadanishiki. The alcohol content is 14 degrees.
Light (right). It has a beautiful sake quality with a slight sweetness. As the temperature rises, the flavor comes out and you can feel a little astringency in your mouth. It is easy to drink and the mouthfeel is even lighter and tangier than dry. The alcohol content is low at 13 degrees, so it can be drunk easily, and personally, I think it can be drunk by itself! The rice used is Asahi, Omachi, and Yamadanishiki. The rice polishing ratio is unknown, but I think it is less than 60%, which is the Ginjo level. I'd be surprised if it was just Junmaishu with this lack of peculiarity!
I think the name "Wa-on" also has the meaning of chords, and the use of three different types of sake rice suggests three chords. In fact, this type of different two sake is "brewed" comfortable harmony É♩And also "Wa-on" means XYZ in English, or XYZ means City Hunter? It was a little bit unpleasant association play at the end.
Japanese>English