Junmai: Umami and acidity very rich. Color is pale reflecting this. However the finish is surprisingly crisp and dry. Yoshikubo San states it is intended that way to try to create a “Chablis” sake to match with food like fresh oysters.
Junmai Daiginjo: not too strong ginjo aroma but can taste the polished yamadanishiki. Mellow sweetness and umami but again, finishing to a very crisp and dry finish unique for a Junmai Daiginjo.
Very interesting to hear the policy of the brewery putting emphasis on the finish crispness. Price is accessible so look for this one to be on the menu soon!