taiTanigawadake Junmai Ginjo Betsuatsurae
Polishing ratio 60
Sake degree +1
Alcohol 15%.
Acidity 1.5
Amino acidity 1.0
At Goyojushi
Japanese>English
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taiKaygetsu CEL24 Junmai Daiginjo 50 Shiboritate Shinshu
Rice／Gin no Yume or Yamadanishiki(domestic)
Rice polishing ratio / 50%.
Alcohol content/15
Sake meter / -4, Acidity / 1.4, Amino acidity / 1.0
Pineapple!
Japanese>English
taiTetorigawa Junmai Ginjo Sakemono
Rice used: Yamadanishiki, Gohyakumangoku
Polishing ratio: 50%/55
Sake meter rating: +1
Acidity・・・1.3
Alcohol content・・・15.5
Refreshing
At Goyojushi
Japanese>English
taiTakashi Junmai
Rice used: Miyamanishiki from Shinshu
Rice polishing ratio: 55
Sake meter rating: +6
Acidity: 1.4
Alcohol content・・・15
The standard for Goyo Sushi
Japanese>English
taiGohashi Junmai
Junmai Sake
Ingredients
Rice (domestic), rice malt (domestic)
Rice used
Nipponbare (Yamaguchi Prefecture), Yamadanishiki (Yamaguchi Prefecture)
Alcohol content
15.5 degrees
Sake Degree
+3
Acidity
1.6
Rice polishing ratio
60% (with a minimum of 60% polished rice)
Yeast
Yamaguchi yeast 9E
Nama-shu/Hiire
Fire-aged
At Goyozushi in Futago-Shinchi
Slight classical aroma
Japanese>English
taiOhmine 3grain Ohmine Junmai 3 grains unfiltered unpasteurized sake
(Ohmine 3grain Ohmine Junmai 3grain)
Sake Brewer : Ohmine Shuzo
Location: Mine City, Yamaguchi Prefecture
Rice polishing ratio: 50%.
Rice】 100% Dewa Sanzu
Ingredients: Rice (domestic), Rice malt (domestic)
Water】Benten spring water
Alcohol content】15%.
Japanese>English
taiTakeyuki Buyu cycle ogawa yeast
Rice used: Hitanishiki produced in Ibaraki
Yeast used: Ogawa yeast from Ibaraki
Koji mold used Marufuku bean sprouts produced in Ibaraki
Alcohol 14
Rice polishing ratio 58
Sake meter --- 1.4
Acidity 1.4
Japanese>English
taiKudokibe Jr.
Junmai Daiginjo
Alcohol percentage: 16 or more, less than 17
Rice used: Dewasanbana from Haguro Town
Polishing ratio 44
Yeast used: 1801/M310
Sake degree -- around 15.0
Acidity 1.3
Nama/Hiirei Hiirei
Japanese>English
taiAmami Junmai Ginjyo Nama-zake
Rice : Yamadanishiki, rice suitable for sake brewing
Polishing ratio : 60
Yeast : No.901
Alcohol : 15% (Unpasteurized)
Produced in: Yamaguchi Prefecture, Choshu Shuzo
At Aburi no Doshinaka in Takadanobaba
Japanese>English
taiHououmida Sake Mirai Junmai Daiginjo Unfiltered Hon Nama
Rice used: Sake Mirai
Polishing: 50
Specified name sake, etc. Junmai Daiginjo/nama-shu
Degree of alcohol content 16%.
At Aburi no Doshinaka in Takadanobaba
Japanese>English
Hanaabiおりがらみ無濾過生原酒
taiHANAOYAKU ORIGARUMI Unfiltered Nama-shu Junmai Daiginjo
Ingredients: rice (domestic), rice malt (domestic)
Rice used: 100% Ginpu
Rice polishing ratio: 48
Alcohol percentage: 16
Storage method: Refrigeration required
Producer: Nanyo Jozo (Saitama Prefecture)
At Aburi no Doshinchan in Takadanobaba
Japanese>English
taiShinsei flax cat
Junmai, white malted rice
Akita Prefecture] Akita Sake Komachi
Rice polishing ratio
60
At Aburi no Doshinaka in Takadanobaba
Japanese>English
taiHanamup Junmai Ginjo Nama Shu Dewa Butterfly
Provenance: Yuzawa, Akita Prefecture ■Structure: Junmai Ginjo ■Volume: 1800ml ■Price (main body): 3,450 yen
Rice: Dewa Tsanzan ■Polishing ratio: 50% ■Yeast used: Undisclosed
Sake meter degree: -7.8 ■Acidity: 1.4 ■Alcohol level: 15
At Aburi no Doshinchan in Takadanobaba
Japanese>English
taiIngredients: Rice (domestic), Rice malt (domestic)
Ingredient Rice: 100% Yamadanishiki (produced in Kurayoshi City, Tottori Prefecture)
Sake rice producer: Yutaka Kazuma
Rice polishing ratio:70%.
Alcohol content: 15.7
Sake degree: +11.5
Yeast: Association No. 7
Sake Brewer: Sokusen
Firing: 2 times
Brewing year: R3BY
Recommended temperature range: chilled (room temperature), warmed (around 60-65°C)
"Four San-in Breweries' Joint Project, San'in Warmed Four Temperatures".
At Tokuji in Shizuoka, Japan
Japanese>English
taiMorinokura Junmai Heated Sake
Sake degree: +6
Acidity: 1.5
Rice: Fukuoka rice
Rice polishing ratio: 75
Alcohol content: 14
At Tokuji in Shizuoka
Japanese>English
taiKoikuma Neighborhood Farmers Edition
Rice：Amano-no-tsubu produced in Fukushima
Rice polishing ratio: 90
Alcohol content: 17%.
Low-polished rice, raw yeast, unfiltered sake, R4BY, 20-ban bear
At Tokuji in Shizuoka
Japanese>English
taiHachigo, Junmai
Ingredients:Rice(Tottori),Rice malt(Tottori)
Ingredient Rice: 100% Yamadanishiki (produced in Tottori Prefecture)
Polishing ratio: 60
Alcohol content: 14
Sake degree: +7
Yeast: No additives
Sake mother: Kimoto
Firing: 2 times
Brewing year: R4BY
Recommended temperature range: chilled (room temperature), warmed (around 60-65°C)
At Tokuji in Shizuoka
We had it cold!
Japanese>English
taiTensho
Ingredients: Rice, Rice Koji
Raw material rice Yamadanishiki
Polishing ratio 50%.
Alcohol 16.3
Polishing ratio 40
At Tokuji in Shizuoka
Japanese>English
taisake of Rumiko (variety of unrefined sake)
Sake quality
Special Junmai Sake
Ingredients
Rice (domestic), rice malt (domestic)
Rice used
Ise-Nishiki (Mie Prefecture) 74%, Yamadanishiki (Tokushima Prefecture) 18%, Yamadanishiki (Mie Prefecture) 8%
Rice polishing ratio
60
Alcohol content
15 degrees Celsius
Sake Degree
+6
Acidity
1.7
Amino acidity
1.3
Yeast
In-brewery yeast
Nama Sake/Hiire
Heat-refining
Storage
Cold and dark place
Japanese>English
taiMeikyojosui m23
Rice used: Yamadanishiki and Miyamanishiki
Polishing ratio: 45
Sake degree: +6
Acidity: 1.6
Alcohol content・・・16
Japanese>English