ばやし
Aroma→Moderate
Heaviness→Dry
Acidity→Citrus acidity peculiar to white yeast rice
Sweetness→Subtle
Fruity→Gorgeous
Gas→No gas
No heat treatment
Polishing ratio is 60
Gorgeous, like a white wine
Japanese>English
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ばやし
Aroma→Sharp, discreet
Heaviness→Dry
Acidity→None
Sweetness→None. Dry
Fruity→None. Dry
Gas→None.
No mention of fire-roasting.
Polishing ratio is 60
Sharp, strong, drill-like taste.
Japanese>English
ばやし
Aroma → Slight aroma of sake
Heaviness→Dry
Acidity→None
Sweetness→None. Dry
Fruity→None. Dry
Gas→None.
Junmai?
No mention of fire-aged.
Polishing ratio is 70%.
Punchy.
Goes well with takuan.
Japanese>English
ばやし
Aroma→Gorgeous
Massive→Fruity
Acidity→None
Sweetness→Slightly sweet
Fruity→Fruity
No gas
Junmai Ginjo
Nama sake
Polishing ratio is 55
Goes well with takuan.
Japanese>English
ばやし
Aroma → Smells like sweet sake
Heaviness→Rich.
Acidity→None
Sweetness→Slightly
Fruity→None
Gas→None
Is it pure rice?
Is it fire-aged?
Rice polishing ratio is 80
Looks like total amazake.
Goes well with takuan.
Japanese>English
ばやし
Aroma→Gorgeous
Heaviness→Light
Sourness→None
Sweetness→Slightly sweet
Fruity→Very fruity
Gas -> None
Junmai Daiginjo
Fire-refining?
Polishing ratio is 50%.
It goes well with Takuan.
Japanese>English
ばやし
Aroma→Sharp, discreet
Heaviness→Dry
Acidity→None
Sweetness→None. Dry
Fruity→None. Dry
Gas→None.
Junmai
No mention of fire-aged.
Polishing ratio is 80
It goes well with takuan.
Japanese>English
ばやし
Aroma→Light
Heaviness→Medium, lighter than light
Acidity→None
Sweetness→Relatively sweet
Fruity → floral
Gas→No gas
Junmai Ginjo
Hi-ire is done once
Polishing ratio is 50%.
I like it.
It seems to go well with light dishes.
Japanese>English