Timeline
bonchiTransparent with a slight yellowish tinge. It has a mature aroma reminiscent of dried shiitake mushrooms and a scent reminiscent of skim milk. The aroma is strong. The mouthfeel is sweet and rich. The texture is a little powdery. After a while, a strong acidity spreads. It has a long aftertaste. A mature sake. bonchiClear with a slight yellowish tinge. It has a rich aroma reminiscent of cereals and nuts, a mature aroma reminiscent of raisins, and a slightly nasal aroma reminiscent of plastic model glue. The intensity of the aroma is moderate. Mild mouthfeel. A slightly subdued sweet and sour taste reminiscent of raisins is followed by a mild astringency that spreads. There is a hint of alcohol in the aroma. This alcoholic feeling brings a dry taste. The aftertaste is sharp and short. A mellow sake. bonchiAlmost colorless and transparent. Sweet and fruity aroma reminiscent of strawberries. The intensity of the aroma is moderate. It has a refreshing mouthfeel with a hint of fizz. The aroma is also strawberry-like. After a while, the sourness and astringency spread, but the mouthfeel is light. It is crisp and has a short aftertaste. It is scented sake. 
bonchiAlmost colorless and transparent. A fruity aroma reminiscent of lychee peeks through the cereal-like aroma. The aroma is weak. The mouthfeel is smooth. It has a gentle sweetness reminiscent of tortoiseshell candy. Slightly rich mouthfeel. It has a moderate aftertaste with a slightly firm astringency. Full-bodied sake. bonchiThe owner recommended me to buy different BY's of the same brand of Shirahiko, saying that it would be interesting to compare them. He told me that as the days go by, there will be a point where the flavors will cross. I don't know how many days I should wait, but I'm trying it. bonchiOn the seventh day after opening the bottle, a generous nose with hints of nuts appeared. bonchiOn the eighth day after opening the bottle, an aroma reminiscent of ripe bananas combined with nutty notes came to the fore. bonchi13 days after opening, the wine is fragrant with ripe banana and flat on the palate. bonchiThe experiment ended on the 13th day.
I assumed that the ginjo aroma would be lost as the days went by, well actually, the more fragrant the ginjo sake, the more the aroma diminished as the days went by, but this sake, on the contrary, the ginjo aroma increased! 
bonchiAlmost colorless and transparent. Aromatic with a hint of cereal. The strength of the aroma is moderate. It is slightly thick and rich in taste. It has a slightly strong sweetness reminiscent of tortoiseshell candy. It has a moderate aftertaste with a mild bitterness and astringency. Full-bodied sake. bonchiThe owner recommended me to buy different BY's of the same brand of Shirahiko, saying that it would be interesting to compare them. He told me that as the days go by, there will be a point where the flavors will cross. I don't know how many days I should wait, but I'm trying it. bonchiOn the seventh day after opening the bottle, the mellow aroma reminiscent of grains is still present, but the acidity and astringency have become stronger. bonchiOn the 8th day after opening the bottle, a fruity aroma reminiscent of lychee combined with nutty notes appeared. bonchi13 days after opening the bottle, the nose is high with lychee and nutty notes and the mouthfeel is slightly astringent. bonchiThe experiment ended on day 13.
I couldn't tell if there was any crossover in taste compared to the 2020BY one.
It's an interesting discovery that different time spent in the warehouse can result in completely different flavors. bonchiAlmost colorless and transparent. It has a clear ginjo aroma of ethyl caproate reminiscent of flowers. It also has a savory aroma reminiscent of cereals. The aroma is strong. The mouthfeel is smooth. Gentle sweetness. It has a short aftertaste that leaves a mild bitterness and astringency. A scented sake. bonchiOn the second day after opening the bottle, the ginjo aroma has decreased while the richness has increased on the palate. bonchiOn the eighth day after opening the bottle, the flashy aroma has faded and the wine has become rich, slightly dense, and mellow. bonchiAlmost colorless and transparent. It has a slightly nasal, benzine-like aroma and a cereal-like aroma. The aroma is weak. Smooth mouthfeel. It has a gentle sweetness reminiscent of cotton candy. After a while, a mild astringent taste appears, and a medium aftertaste with a sharp bitterness remains. A refreshing sake. bonchiOn the second day after opening the bottle, a fruity aroma with a hint of watermelon appeared. A lingering astringency also began to assert itself. bonchiOn the eighth day after opening the bottle, I realized that the flavor rides on as the day goes on. It has completely changed from the first day, and now has a fruity aroma and a slightly mellow mouthfeel. bonchiClear with a yellowish tinge. A slightly withering aroma reminiscent of rice straw and raisins. The intensity of the aroma is moderate. On the palate, it has a rich sweet and sour taste with sourness and astringency spreading. The sourness and bitterness in the aftertaste remind us of so-called "dry sake". It is a full-bodied sake. bonchiTransparent with a slight yellowish tinge. It has a full-bodied aroma reminiscent of rice combined with a fruity aroma reminiscent of citrus fruits. The aroma is slightly strong. The mouthfeel is mellow and mildly sweet. The astringent and bitter flavors eventually come to the fore. It has a deep mouthfeel. A full-bodied sake. bonchiOn the fifth day after opening the bottle, the sweetness and sourness have increased. Still as mellow as ever. bonchiAlmost colorless and transparent. It has a fruity aroma reminiscent of pineapple and a slightly nasal, thinner aroma. The mouthfeel is sweet, sour, and juicy. It has a rich mouthfeel. It is crisp and has a short aftertaste. It is a fragrant and mellow sake. bonchiOn the seventh day after opening the bottle, the fruity aroma has been maintained, but the sharpness has disappeared and the wine has become mellower. bonchiColorless and transparent. Very fine effervescence. Aroma of cereals, raisins and fermented bread dough. The aroma is strong. It has a sweet and sour mouthfeel reminiscent of raisins. With a sake content of -30, it has a very rich sweetness. The aroma is like eating raisin bread. The acidity is strong and the aftertaste is long. It is a mellow sake. bonchiOn the fifth day after opening the bottle, I heated it up and the raisin-like taste and aroma were still there, but the acidity was more pronounced and the sweet-sourness was in full swing. There is no strange astringency. It is stable in all temperature ranges. bonchiClear with a light yellowish tinge. Aroma reminiscent of acetic acid, sweet aroma like tortoiseshell candy, aged aroma reminiscent of raisins, and a slightly withered aroma of grain. The aroma is strong. On the palate, it has a sharp sourness that comes to the fore. The astringency eventually appears, but it is not overpowering, and the finish is relatively crisp and moderate. A mellow sake. bonchiWhen I heated it up, I thought it would be nice to have the acidity stand out, but it also emphasized the astringency, which was a little disappointing. bonchiWhen I took my time to enjoy it in Hiya, I noticed that it had an aroma and flavor reminiscent of kombu dashi 😋. bonchiSlightly muffled, clear with a yellowish tinge. Aroma reminiscent of acetic acid, sweet aroma reminiscent of local hinode candy, and a grainy aroma. The aroma is strong. The mouthfeel is mellow. Immediately, a firm acidity rushes in, and a rich and complex flavor spreads. It has a long aftertaste with a bitterness that gradually numbs the tongue. A full-bodied sake. bonchiWhen warmed, it has a pronounced aroma reminiscent of pre-baked bread dough. The flavor remains intact. bonchiCalpis color with froth and solids of unrefined sake. It has a refreshing and sweet aroma reminiscent of a lactobacillus drink, with a blue aroma reminiscent of vegetable matter. The strength of the aroma is moderate. The sweetness is clean and the mouthfeel is fizzy. The texture is thick and coarse like sweet sake. The taste is complex, with acidity, astringency and bitterness pressing in on the palate. A medium length finish. Full-bodied sake. bonchiThis product has a vent hole in the cap, so it did not spurt out when opening the bottle. bonchiStrongly fizzy, took about 20 minutes to open the bottle without spurting.
It is fizzy and slightly creamy milky white. If the ori is mixed well, it looks like Calpis soda. It has a fresh, sweet aroma reminiscent of custard, hand cream, and rum, with a hint of Calpis-like lactic acid bacteria. The intensity of the aroma is moderate. On the palate, it has a refreshing effervescence and a refreshing sweetness. There is a hint of the unrefined sake itself and a hint of blue grass. In the latter half of the mouth, the umami and astringent taste spreads. It has a slightly long aftertaste. It is both a fragrant and full-bodied sake.
The screw cap has become stupid due to repeated opening and closing when opening the bottle 💧There's no other choice(😜⁉︎) so I have to drink up the 4th bottle😋. boukenFruity and gorgeous, but not too strong, ginjo aroma. The taste is clean and refreshing. It is more suitable for sipping than drinking alone. boukenI bought the raw version because I had a good impression of the hired version I drank before. It's different from the hired version, but it's delicious. It's like an unpasteurized rice soda. boukenYou might be able to taste the sweetness if the gas is released. bonchiAlmost colorless and transparent. Sweet aroma reminiscent of banana. The intensity of the aroma is moderate. The mouthfeel is smooth, with a pleasant acidity and a mild sweetness with a very fine effervescence. The fine bubbles bring a sense of refreshment and a good feeling in the throat. It also has a good flavor, with astringency appearing in the latter half, but it is not overpowering and has a relatively crisp and short finish. Souzake, Kaoruzake, and mellow sake. bonchiIt is the second time for me.
I think it's a type of sake that you don't get tired of drinking. bonchiI heated it up on the third day after opening the bottle.
It still has the same banana-like aroma and flavor, but the acidity is more pronounced, and there is a hint of bitterness. bonchiTransparent with a slight yellowish tinge. It has a fruity aroma reminiscent of pineapple, with a slightly nasal aroma of isoamyl acetate and a rich, complex aroma of rice. The intensity of the aroma is slightly strong. The mouthfeel is smooth and fresh. It is sweet, sour, juicy, and rich with a firm acidity. It is relatively crisp and has a medium length finish. It is a fragrant and mellow sake. bonchiWarmed up, it has a more pronounced pear and apple top notes in addition to the pineapple, which raises expectations, but the mouthfeel is disappointing with a slightly pointy acidity that is emphasized.
I think this sake is best served cold to chilled. bonchiIt has a little bit of old incense.
By the way, this Hiyaoroshi was released to the world last September. It spent a summer in the brewery, and was kept at the sake shop for about 4 months. bonchiTransparent with a yellowish tinge. It has a sweet aroma reminiscent of caramel with a hint of grain. The intensity of the aroma is moderate. The mouthfeel is sweet but not flat, and the sweet-sour and savory flavors bring a lightness and mellowness. The mild acidity is followed by an astringent taste. It has a slightly long aftertaste with a firm umami. A mellow and mature sake. bonchiWhen heated, it had a mellow aroma and an astringent taste that was emphasized. RecommendedContentsSectionView.title
