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Smooth, plump, fruity
Melon, Muscat
Very full-bodied aroma
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Sharp acidity and flavor.
It is also sweeter than expected.
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Rice flavor and sweetness
Smooth texture
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Rice used: Miyamanishiki
Polishing ratio: 60
Sake degree: +2
Acidity: 1.8
Alcohol content: 15
Firm rice flavor.
It also has a refreshing taste.
Japanese>English
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Rice polishing ratio: 45
Sake degree: +1
Alcohol content: 16.2
Rice used: Omachi from Okayama Prefecture
It has a modest ginjo aroma and a sense of fullness.
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Fruity
Beautiful ginjo aroma
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At Interwine K×M
Plain yogurt paired with olive oil
The mellowness and dairy flavor went very well together.
Japanese>English
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It is delicious with richness and flavor.
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More fruity and sweeter than Daiginjo "Ten" (48% rice polishing ratio).
Aromas of melon, pineapple, and mangosteen.
Japanese>English
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Clear and clean ginjo aroma
Ueshinko, pear, a hint of green bamboo, chervil
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Refreshing, moderate sweetness and rice aroma
Rice used: Yamadanishiki
Polishing ratio 50%.
Designated Sake, etc. Junmai Daiginjo/nama-shu
Strength 14% alcohol by volume
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Specific name: Junmai-shu
Polishing ratio: 60
Rice used: Yamadanishiki, Saito no Shizuku
Alcohol percentage: 14
Acidity: 1.7
Sake degree: -12
Although the sake strength is -12, the bubbles are refreshing and not so sweet.
Japanese>English
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Sake rice: Ishikawa-mon from Noto
Alcohol content 15
Polishing ratio 50%.
Refreshing, rich ginjo aroma
Slightly herbal coolness
Sake was sweet and refreshing when paired with sea bream with lemon, a good pairing.
Japanese>English
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Pears, green melons
chervil, freshly pounded rice cake
On the palate, acidity is moderate,
The bitterness from the alcohol gives it a pleasant sharpness.
The finish is crisp and clean.
Alcohol 16%.
Sake degree +4
Ingredients: Raw material rice: Toyama rice
Polishing ratio 50%.
Japanese>English
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The main aroma is not strongly ginjo aroma, but mainly minerality of iwashimizu.
Gentle aroma of green melon, chervil, and Kamishinko.
Very tasty.
Alcohol 15-16%.
Ingredients: 100% Yamadanishiki from Hyogo Prefecture
Polishing ratio: 37
Japanese>English
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Slightly subdued ginjo aroma
Citrus, apple, pear
Iwashimizu minerality
firm acidity
Finishes with a sharp aftertaste.
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