Daiginjo is delicious. It is sweet. The rice flavor is not that deep, but at this price it is excellent. It is made from 100% "Gohyakumangoku" rice. A reliable taste.
As one would expect from a Daiginjo made from Yamada Nishiki.
Less protein and less cloying taste,
It is a little dry and tasty.
I compared the 50% polished rice ratio and the 40%/5% ratio,
The 50% ratio is not too sweet, and I prefer it.
Made from 55% Omachi, Okayama Prefecture.
The web says it is dry.
It has a rich flavor and is easy to drink.
Like Juicy Yumachi, it has a robust flavor that doesn't require a side dish. I prefer Juicy Yumachi.
I heard that Omachi is a difficult variety to grow as its ears are 160cm long,
Thank you, Okayama.
It is the ancestor of Yamada-Nishiki from Hyogo Prefecture.
Bizen is the ear grown in Okayama prefecture.
Sweet taste.
Rice polishing ratio: 40
100% Moritahayoi Moritasasa rice from the Hatsurokki district of Shonai-machi, Yamagata Prefecture. ←Looks like the granddaddy of Koshihikari rice.
It may be a little too sweet, but it is an easy-drinking sake. People who like it may like it.
It is delicious, yet smooth, as if you were drinking water.
A very tasty sake made from a precious species, Tankan Wataribune, with the pure sweetness of the rice. Light and dry.