70% Rice Polishing. 17% ABV. Made with a technique called Bodaimoto which increases the acidity in the starter water. Green/gold in color. The nose smells like a faint scent of vomit (think of those Harry Potter Jelly Beans). Not pleasant but not terrible. Also a bit of banana and vanilla. Much better on the palate with tastes of soft cheese, cream and slight melon. Lots of complexity and is very interesting.
This is 15.4% ABV. 65% Polish. Clear and looks like water. The nose is fruity with cherries and pineapple. On the palate, this is fille with cantaloupe. Some vanilla. Very smooth and easy to drink.
100% Yamadanishiki rice grown in Hyogo Prefecture. Polished to 60%. Very pale, silvery-gold in color, clear and bright. The nose is light with a yeasty note with slight banana. On the palate, juicy fruit gum with slight minty note. Dry finish with umami and a slight bitter note. Very interesting and tasty. 300ML bottle.
16% ABV. Junmai Gingo. 50% Polishing Ratio. Pale green gold in color. The nose has green apples and slight honeydew. On the palate, honeydew with slight bitter almond note.
Very clear in color with just a touch of yellow. The nose is faint with slight banana and umami notes. Slick, oily texture. Slightly viscous. On the palate, this is dry with umami notes (truffles?). Slight pineapples and alcohol. Finishes dry with umami. Very enjoyable. 300ML
Daiginjo. 16-17%ABV. 50% Polishing. Green/gold in color, clear and bright. The nose has honeydew, wintergreen and herbal notes. On the palate, honeydew and herbal notes. Very nice.
