Mizu-Hashiroshi Nama-Shu
Slightly sweet, slightly strong aroma (flowers, dairy products), slightly weak attack, light and thick acidity, simple, first mizu-hashi, most acidic and unbalanced ever, no depth, not at all like sake, refreshing
Mizu-hashiroshi was created by a monk in the Muromachi period (1336-1573). It is a method of soaking raw rice in water to produce lactic acid bacteria.
Sake Mirai Junmai Daiginjyo Nama Moto
Slightly sweet, tasting only, Kaoru Sake
Sake Mirai is a rare thoroughbred rice developed by Takagi Shuzo, the brewer of Jyushiyo
Sake Mirai Junmai Ginjo Orikagarami Nama Sake
Slightly dry, slightly strong aroma (fruit, dairy), slightly weak attack, soft, slightly thick, mild, rich umami and acidity, lingering umami, somewhat simple, gassy, a little like soda juice, a little unsatisfying, more like a sake with a hint of fragrance
Haru no Inui Nai Junmai Sake
Slightly sweet, slightly strong aroma (fruit), slightly strong attack, slightly thick, round, long umami aftertaste, clear sweetness and thick acidity, somewhat simple, sweet and sour, mouthwatering, satisfying once you drink it, mellow sake even for a fresh sake
Summer Dry Junmai
Slightly dry, slightly weak aroma (flower), slightly strong attack, slightly lacking in thickness, light and smooth, long umami aftertaste, light bitterness, simple, certainly good for summer, but not enough at all, Souzake
Junmai Nama Hashiroshi, Rhythm of the Centuries
Slightly sweet, slightly strong aroma (straw, dairy products), slightly strong attack, crisp, sharp, light umami and rich acidity, short umami aftertaste, somewhat simple, still a good mellow sake with a solid nama yeast base