Aroma like sweet chestnuts
Sweet on the palate
It is easy to drink with a firm but sharp taste.
Yamadanishiki produced in a special A district in Yoshikawa-cho, Miki City, Hyogo Prefecture
Rice polishing ratio: 70
Sake mother: Yamahai
Alcohol percentage: 14
Mild aroma
Good taste and flavor of rice
Dark and sharp
Hitomebore produced in Sendai
Rice polishing ratio: 55
Sake meter rating: +3
Alcohol content: 15%.
Fresh and lush aroma
The taste is fruity and sharp, and you will never get tired of drinking it.
Gohyakumangoku
Rice polishing ratio: 60
Yeast: Miyagi yeast
Sake degree: +4
Acidity: 1.8
Alcohol percentage: 16
0
Slightly dry and well balanced with good rice sweetness
Good sharpness and flavor.
Iwate rice
Polishing ratio: 60
Yeast: F2
Sake meter: +2
Acidity: 1.4
Alcohol percentage: 16
Light and refreshing on the palate
Slightly dry and fresh on the palate
Yamadanishiki from Iga, Gohyakumangoku from Toyama
Rice polishing ratio: 60
Yeast: Mie yeast
Sake meter: +12
Acidity: 1.3
Zero
Slightly sweet with soft acidity
delicious!
The black version is said to be dry with a strong acidity
Ginbukiyuki produced in Shiga Prefecture
Rice polishing ratio: 50
Yeast: Association 10001 (high-temperature saccharification lactic acid bacteria sake mother)
Alcohol content: 15%.
Blue aroma like young bamboo
Good balance of moderate sweetness and bitterness
Gohyakumangoku
Rice Polishing Ratio : 55% (Koji), 60% (Kake)
Alcohol percentage: 15
Zero
Muscat-like aroma
Fresh gas and a strong rice flavor
Alcohol content: 13%.
Sake Degree: ± 0 Acidity: 1.4
Rice type : Yumenokou Polishing ratio : Koji : 60% / Kake : 70
