Gorgeous ginjo aroma. Fresh and beautiful sweetness from the hard entry. Clean and sharp with a unique bitterness. Hachikanso. Flat polished rice. Dried squid and
Fresh aroma. The entry is slightly spicy yet smooth and moderately fruity. Easy to drink and does not interfere with food. The sharpness is firm. Mochi cheese with mentaiko monja
Fruity aroma and dry mouthfeel. The mild acidity gives it a sharpness and a long aftertaste along with the aroma. The more you drink... Ihyakumangoku. With cod roe and
A little hot, a little sweet, and a little acidic. Mellow, soft and long aftertaste. It is a slow and easy drinking. Yamae-Nishiki, Hitokochiki. With simmered vegetables
Slightly spicy, with a strong lactic acid acidity. Modest sweetness and nourishing umami. Slightly bitter and sharp. Hachikanso, original milled rice. With Sanma
Mild sweetness and firm acidity. After that, there is a sharp bitterness. The aroma lingers in the nose for a short time. Miyamanishiki, Yamae-Nishiki, Yamadanishiki, Hitogochiki. Sweet Potato Cream Cheese and