The categorization of Japanese rice wine (2)

2. Categorization according to the taste:

Sweet Rice Wine: with higher sugar content and lower acidity.

Hot rice wine (Karakuchi): with lower sugar content and higher acidity.

Thick rice wine: with higher sugar content in the extract and a mellow and thick taste.

Light Yellow Rice Wine: with lower sugar content in the extract and a refreshing taste.

Sour yellow rice wine: with higher acidity and a tart flavor.

Original wine (Genshu): wine with a higher alcohol content because it has been pressed but not diluted with added water.

Marker rice wine: blended wine that has been bottle for sale.