tai
Hanamup Junmai Ginjo Omachi
Ingredients: Rice (domestic), Rice Koji (domestic)
Rice used: 100% Omachi
Alcohol content: 16
Polishing ratio: 50
Japanese>English
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Arashido Junmai Ginjo 50% Omachi, Okayama
Omachi Summit Grand Prize
Manufacturer: Sugiyuu Warabioka Sake Brewery Limited Partnership
Heat treatment: Fire-quenching
Ingredients Rice, Rice malt
Alcohol 17%.
Rice: Omachi, grown in Okayama Prefecture
Polishing ratio 50%.
Yeast used: Kyokai 1801, Yamagata yeast
Sake meter degree -3
Acidity 1.5
Japanese>English
tai
Ohroku 2022⭐︎⭐︎ Honjozo
Japanese>English
tai
Tokuemon Pure rice unfiltered raw sake Nakatori Koji rice:55% Kake rice 60% Hachibanjin
Alcohol content +3.5
Acidity 1.6
Rice-agi: Koji 55%, Kake 60
Raw material: Hachinohe (Hiroshima)
Alcohol 17%∼18
Chinese>English
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Yui Yui Junmai Ginjo
100% Omachi rice produced at Yamazaki Farm in Okayama Prefecture
Alcohol content ---Degree of alcohol
Rice polishing ratio 50%.
Sake meter degree +18
Acidity --- degree
Capacity 720ml
Type: One time fire-fermentation
Japanese>English
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Meikyojosui m'24 Junmai Daiginjo
Rice used: Yamadanishiki/Miyamanishiki
Polishing ratio: 45
Sake degree: +3
Acidity: 1.6
Alcohol content・・・16
Japanese>English
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Meikyojosui m'23 Junmai Daiginjo
Ingredients : Yamadanishiki, Miyamanishiki
Rice polishing ratio : 45
Alcohol content : 16
Country of origin : Nagano, Japan Osawa Shuzo
Japanese>English
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FUKUKAI No. 2
Ingredients : Yamadanishiki produced in Hirado
Rice Polishing Ratio : Undisclosed
Alcohol content : 14
Produced in: Fukuda Shuzo, Nagasaki Prefecture
Japanese>English
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Yamazan Junmai Ginjo Yamadanishiki Gowari Gobu Unfiltered Unrefined Unmixed Sake
Rice used: 100% Yamadanishiki from Hyogo Prefecture
Polishing ratio: 55
Master brewer: Yuki Kurihara
Alcohol content: 15
Producer: Yamazan Shuzo, Ueda-shi, Nagano
Japanese>English
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Hanamup Junmai Ginjo Omachi
Provenance: Yuzawa, Akita Prefecture ■Structure: Junmai Ginjo ■Capacity: 1800ml ■Price (main body): 3,800 yen
Rice: Omachi ■Polishing ratio: 50% ■Yeast: Undisclosed
Sake meter degree: -7.0 ■Acidity: 1.4 ■Alcohol level: 16
Japanese>English
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Banshu 50
Ingredient rice: Yamadanishiki (Okayama Prefecture)
Alcohol 15.0
Yeast used: Kyokai 1801
Sake degree +8.0
Amino acidity 1.3
Acidity 1.50
Rice polishing ratio 50.0
Type (make) Junmai Daiginjo-shu
Japanese>English
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Kangiku Haruhi Junmai Daiginjo 50% Akaban Omachi from Okayama Prefecture, Yamada Nishiki from Hyogo Prefecture Kangiku Meinjo from Yamatake City, Chiba Prefecture
Japanese>English
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Gassan inonvation APPLE
Junmai Ginjo
Ingredient rice
100% sake brewing rice produced in Shimane Prefecture
Polishing ratio
60％ (with a ratio of 60%)
Alcohol content
13% alcohol by volume
Size
720ml
Recommended drinking temperature
5~15℃.
Japanese>English
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Haneya SHINE Low Alcohol Unblended Sake
Manufacturer: Fumikiku Shuzo Co.
Reading: Haneya
Address：Toyama City, Toyama Prefecture
Specified name：Not disclosed
Ingredients : Rice, Rice malt
Alcohol content：13
Sake Degree : Undisclosed
Acidity : Not disclosed
Rice : Undisclosed
Rice Polishing Ratio : Undisclosed
Condition: Nama-shu
Japanese>English
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Maruishi Namaishige Junmai Limited Non-filtered Nama-shu
Maker： Maruishi Brewing Co.
Reading: Maruishi
Address：Okazaki-city, Aichi pref.
Specific name：Nama-moto Junmai
Ingredients : Rice, Rice malt
Alcohol percentage：14.5
Sake Degree : Not disclosed
Acidity: 2.5
Rice type：Manzai, Chiyonishiki
Rice Polishing Ratio：70
Condition: Nama-shu
Japanese>English
tai
Sei Special Order
Manufacturer: Hijiri Shuzo Co.
Reading: Hijiri
Address：Shibukawa-shi, Gunma
Specific name：Junmai Daiginjo
Ingredients : Rice, Rice malt
Alcohol content: 15
Sake Degree: -1.0
Acidity: 1.3
Rice used for making：Gohyakumangoku
Rice polishing ratio：35
Condition: Nama-shu
Japanese>English
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Sacred Natsu no Hijiri
Rice：100% Gunma rice
Rice Polishing Ratio : Koji Rice 35%, Kake Rice 60
Alcohol Content : 13% Alcohol
Producer：Holy Sake Brewery Shibukawa-shi, Gunma
Japanese>English
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Oze no Yukidoke, Fish-Yummy Junmai
Manufacturer：Ryujin Shuzo Co.
Reading：Oze no Yukidoke
Address：Tatebayashi City, Gunma Prefecture
Specific name：Junmai-shu
Ingredients : Rice, Rice malt
Alcohol content: 16
Sake meter degree: +8
Acidity: 2.5
Rice type：Yamadanishiki
Rice polishing ratio：60
Condition: Fire-brewed
Japanese>English
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Minono Nishiki Junmaikara Sake Sangenjori
Minono Nishiki Pure Rice Raw Sake without Filtration
Sake making
Toyama Sangyo 5 Million Koku 100
68% 15° 23/10 A+
Gifu Ogaki City Watanabe Sake Brewery
Chinese>English
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MIYASAKA
Raw material rice: Aizan produced in Hyogo Prefecture
Polishing ratio 59
Sake degree -1.5
Acidity 1.9
Yeast used: in-house yeast No. 7
Condition: Once fired
Brewing year (BY) 2023BY
Alcohol content 15
Japanese>English