KOTSUZUMI Rojoh-Hana-Ari Aoi
Yamada Nishiki, ultra-soft water and the flagship line of KOTSUZUMI.
Thailand · Product information
Product information from Bacchus Global Co., Ltd., based in Bangkok, Thailand. About Bacchus Global
The flagship flower
Aoi is the flagship Junmai-Daiginjo of the Rojoh-Hana-Ari series. It is made with Yamada Nishiki, Chinjutenzan ultra-soft spring water and Kokai-10 yeast. The series takes its name from a Zen expression meaning that flowers are present on the road.
How it tastes
A refined, delicate sweetness sits over a clear rice core. The finish is clean and poised, leaving a light, unburdened impression.
The delicate sweetness and rice core remain in balance throughout.
Tamba, Hyogo — water, flowers and food
Nishiyama Shuzo was founded in Tamba, Hyogo in 1849. The KOTSUZUMI range draws on the brewery’s Chinjutenzan ultra-soft spring water, from everyday Junmai to the flower-named Rojoh-Hana-Ari series.
Verified for this bottling
Only distinctions attributable to this exact label are shown. Awards for a pasteurised or otherwise different version are not transferred here.
Question 1
Which rice is used?
- Yamada Nishiki
- Hyogo Kita Nishiki
- Iwai
Read the answer and explanation
Correct answer: A — Yamada Nishiki
Answer: Yamada Nishiki. The linked section gives the source detail.
Question 2
What is the rice-polishing ratio?
- 40%
- 50%
- 65%
Read the answer and explanation
Correct answer: B — 50%
Answer: 50%. The linked section gives the source detail.
Question 3
What kind of brewing water is used?
- Hard water
- Seawater
- Ultra-soft spring water
Read the answer and explanation
Correct answer: C — Ultra-soft spring water
Answer: Ultra-soft spring water. The linked section gives the source detail.
At the table
- Sushi
- White fish
- Shellfish
- Lightly seasoned dishes
Related products
Move from a warm-service Junmai to floral Rojoh-Hana-Ari expressions and a magnum format.
Related stories
The related article is specific to the Rojoh-Hana-Ari series.
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