のむぞう
Polishing ratio 50%, alcohol content 16%. It has a strong umami flavor.
Japanese>English
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のむぞう
Polishing ratio 50%, alcohol content 16%. Slightly effervescent, with a strong umami flavor.
Japanese>English
のむぞう
スッキリ
のむぞう
Aged for a long time. Light and refreshing.
Japanese>English
のむぞう
旨味
のむぞう
R4BY, micro-firing? You'd think, but it's not... but it's delicious.
Japanese>English
のむぞう
Alcohol content 16%. Slightly effervescent, sweet and tasty.
Japanese>English
のむぞう
辛口
のむぞう
Lightly fruity.
Japanese>English
のむぞう
One time heat-fermentation, 50% polished rice ratio, 16% alcohol by volume. Sweet aftertaste
Japanese>English
のむぞう
スッキリめ
のむぞう
After the flavor, the aftertaste is spicy.
Japanese>English
のむぞう
Polishing ratio 50%, alcohol content 15%. Light in flavor.
Japanese>English
のむぞう
スッキリ
のむぞう
It has a rather cemedine feel.
Japanese>English
のむぞう
Polishing ratio 50%, alcohol content 15%. Fruity and refreshing.
Japanese>English
のむぞう
Clear with no cloying taste. Spicy.
Japanese>English
のむぞう
Polishing ratio: 50% for koji rice, 60% for kake rice, 14% alcohol by volume. It has a sweet taste and is fruity without any cloying taste.
Japanese>English