we015010
Citrus, apple
Herbal
Slightly bitter
Ingredient rice:Yamadanishiki
Yeast used:Association No.9
Polishing ratio:60
Alcohol content: 17
Sake meter: +3 to +5
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we015010
Fruity (lychee)
Slight chervil freshness
Slight lime minerality
Fresh malic acid (gassy)
Gentle sweetness
Wine-like taste
Ingredient rice: Yamadanishiki
Yeast used: Association No. 9 series
Alcohol content: 16-17
Japanese>English
we015010
Apricot,
vanilla, nutmeg, cinnamon
earthiness
Rice: 70% Yamadanishiki (produced in Naka-ku, Taka-machi, Hyogo Prefecture)
Kinmon-Nishiki 30% (Kijimadaira, Shimotakai-gun, Nagano)
Polishing ratio: 60% (50% 50% 50% milled, 60% 50% polished)
Alcohol content: 15%.
Sake degree: +5
Acidity: 1.5
Amino acidity: 1.3
Japanese>English
we015010
Neutral
Apple, Pear
top-grade flour
Smooth
Medium-light bodied with mild acidity
slight bitterness
Rice used:100% Yamadanishiki
Polishing ratio: 50
Alcohol content: 15%.
Japanese>English
we015010
Melon, apple, pineapple
acacia
freshly ground pineapple
Slightly mineral, like rock water
Rice used: 100% Yamadanishiki (100% rice from the Zouka district of Higashi-Hiroshima City, Hiroshima Prefecture)
Rice polishing ratio: 40
Alcohol content: 16%.
Sake degree: +1.0
Acidity: 1.2
Yeast used: Hiroshima Momiji yeast
(Mild aroma (ethyl caproate) compared to "Hiroshima Ginjo Yeast")
Japanese>English
we015010
100% Yamada-Nishiki from District A
Polishing ratio 35
17-18% Alc
Pear, pineapple-like ginjo aroma
(a little banana too?)
Mellow texture
Japanese>English
we015010
Refrigerated to sub-zero immediately after squeezing and bottled
Polishing ratio 60
16% Alc
The freshest of today's three freshly pressed bottles, with a slight effervescence on the palate.
It also has a slightly herbal impression.
Japanese>English
we015010
Yamadanishiki produced in Hyogo Prefecture
70% Alc
17% Alc
Fresh but minerally and nada-like.
The taste has a slightly angular impression.
Japanese>English
we015010
Gohyakumangoku produced in Toyooka
Rice polishing ratio 55
17% Alc
Fruity, ginjo aroma
There is a new sake-like herbal flavor.
Japanese>English
we015010
Second fermentation in bottle sparkling
Polishing ratio 60
12% Alc
Wine yeast
Dry sparkling, with a strong sense of rice flavor.
Japanese>English
we015010
Polishing ratio 60
16% Alc
Slightly dry
Fruity flavor with the umami of rice
Smooth texture
Japanese>English
we015010
Polishing ratio 60
15% Alc
Slightly dry
Calm aroma and smooth texture
Japanese>English
we015010
Rice polishing ratio 70%.
18% Alc
Strong sense of alcohol
Slightly matured
Japanese>English
we015010
Rice polishing ratio 70%.
17% Alc
Dry
Slightly earthy and mature
Japanese>English
we015010
Polishing ratio 60
16% Alc
The most fruity of all the hiyaoroshi we drank that day.
Japanese>English
we015010
Rice polishing ratio 65
18% Alc
The umami of the rice is most evident.
Japanese>English
