Timeline
ぼるぼRice used for making the rice：-
Rice Polishing Ratio：60
Alcohol content：-15
◇ Characteristics/Taste◇ Suehiro
Suehiro's standard "Yamahai Junmai". It is a well-balanced blend of mild sweetness and acidity. The deep flavor makes it an excellent match for a variety of dishes, and it is best served warmed. ぼるぼYamadanishiki (Naka-ku, Taka-gun, Hyogo Prefecture) 25%, Gohyakumangoku (Fukumitsu, Toyama Prefecture) 75
Polishing ratio：65
□Alcohol content：15
Characteristics & Taste◇ Kagatobi
It has a subdued aroma and a rich, crisp taste that is unique to junmai.
It has a charming, savory flavor that is very appealing when paired with grilled dishes.
Overall, it is a light dry sake with a refreshing impression, and when served chilled, it has a sharp taste and disappears smoothly down the throat. ぼるぼRice used: Gohyakumangoku
Rice Polishing Ratio：70
Alcohol content：15
Characteristics & Taste◇ Gasanryu
Koka is good, but if there was a Junmai as well..." This is a special Gasanryu that was specially shipped at the request of Junmai fans who said, "Koka is good, but if there is Junmai, too, it would be better.
Gasanryu's original super honjozo, Koka, is also very popular, but Chou-arai Gasanryu is a junmai sake with excellent sake quality and cost performance.
This Yume-Kaze is made from Gohyakumangoku rice, which was once grown in Shindo Shuzo's own rice fields 40 years ago.
It is a dry junmai with a light, modern freshness, with a spiciness that is typical of hard rice from the moment it enters the mouth. ぼるぼRice used: (Koji rice) Yamadanishiki 21% / (Kake rice) Gohyakumangoku 79
Polishing ratio：60
□Alcohol content：15
Characteristics & Taste◇ Teodorigawa
It has a very gentle start,
When served cold (at room temperature), you can enjoy the duet of vivid richness and refreshing mouthfeel. The lingering rice flavor is also very appetizing, and you will find yourself drinking too much of it. Serve with simply seasoned grilled fish. ぼるぼRice used: Gohyakumangoku
Rice Polishing Ratio：60
Alcohol content：16
Characteristics & Taste◇ Kiddo
Kikkido" is named after the image of "Kishu's climate," the image of being free and innocent like a child, and the desire to grow and nurture young drinkers in the future.
The koji rice is made from 50% polished rice called "Gohyakumangoku" and the multiplying rice is made from 60% polished rice. We would like to express gentleness, softness, and crispness in our sake.
It can be enjoyed at a wide range of temperatures.
It is characterized by its sweet aroma and lingering acidity. しーちゃMiyoshigiku, which has a crazy image of "make peace with cats" and many other things.
First comes the pineapple scent.
After that, there is a grain aroma.
Sweet with a bitter taste. しーちゃDelicious!
Tastes a little strong and sweet
But it's sharp. しーちゃGorgeous aroma
Full of flavor TMORII forgot to take a picture...
It has a strong taste, somewhat reminiscent of rice shochu. ぶんずExcuse me for stepping aside, but the range of expression (sweet and spicy) of mizu-hashiro (Bodhi yeast) is unimaginably wide? It's so big that you can't imagine it.
I think you will enjoy it if you enjoy the range of expression! しーちゃThank you very much.
I'm going to try a lot of things.
しーちゃThe aroma is mild.
Sour and sweet with a bitter finish. しーちゃSweet and fruity!
Some bitterness, too.
Generally dense!
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