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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
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Koshinohomare 90BLUE
Junmai Unfiltered Nama Sake
Rice] 100% "Mizuho no Shine" from Niigata [Rice polishing ratio] 90% [Sake meter] -7 [Acidity] 2.5 [Amino acidity] 1.2 [Alcohol percentage] 13 [Summary] The concept is to use low-polished rice & juicy rice. This is a low-alcohol, pure, unfiltered, unpasteurized sake made from 90% polished rice of "Mizuho no Kiseki" produced in Niigata Prefecture.
Japanese>English
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Otters Junmai Daiginjo, Polishing 30%9
Alcohol content
16 degrees Celsius
Rice / Polishing ratio
Yamadanishiki / 39
Details
Sake Degree: / Acidity: / Amino Acid Degree: / Yeast:
Condition
Fire-brewed
Japanese>English
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Bakuren Super Dry
Production area Yamagata Prefecture
Manufacturer Kame-no-i Shuzo
Heat treatment: Fire-quenching
Ingredients Rice, rice malt, brewing alcohol
Alcohol content: 17 to 18 degrees Celsius
Ingredient rice: 100% domestic rice
Polishing ratio 55
Yeast used: Ogawa No. 10
Sake degree +15 to +20
Acidity 1.0
Japanese>English
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Chrysanthemum Wisteria Silver Lining
Rice used for making the rice : So no Mai
Rice polishing ratio : 29
Alcohol content : 15
Place of origin : Chiba Prefecture Kangiku Meikozo
Japanese>English
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Miharu Gomangoku Junmai Ginjo 55% Japanese rice
Delicious!
Japanese>English
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Hishiko Junmai
Ingredient Rice Local (from Fukui village) Gohyakumangoku
Ingredients: Rice (domestic), Rice malt (domestic)
Rice polishing ratio 60
Sake degree ±0
Alcohol 15%.
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Oku Natsu Kasumi
Junmai Ginjyo Genshu
Alcohol / 16% Ingredients / Rice (domestic), Rice Koji (domestic) Polishing ratio / 55
Ingredient Rice Variety／100% Yumesansui produced in Aichi Prefecture
Sake meter / +1.0 Acidity / 1.8 Amino acidity / 1.1
Japanese>English
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Tsuneyama Junmai Ginjyo Karakuchi Tobi Shiboritate Nao Kumi Nama
Sake Brewer Tsuneyama Shuzo Limited Partnership
Location: 1-19-10 Miyuki, Fukui City, Fukui Prefecture
Alcohol content 16
Content 1800ml
Rice: 100% Gohyakumangoku produced in Fukui Prefecture
Polishing ratio: Koji rice: 50%, Kake rice: 60
Pouring: Hiyashi
Sake degree +17
Acidity 1.7
Japanese>English
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Saku Junmai Ginjo MIE DONYA
Rice Polishing Ratio: 60
Rice：domestic rice
Sake Degree: Not disclosed
Acidity: Not disclosed
Alcohol content: 15
Japanese>English
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Miyasaka Junmai Ginjo Nakadori
Rice: Miyamanishiki
Polishing ratio 55
Sake Degree ---
Acidity ---
15% alcohol by volume
Sake Brewer: Miyasaka Brewery (Nagano)
In-house strain of yeast No. 7
Japanese>English
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Shiwa Junmai Ginjo Cherry Label
Shiwa Sake Brewery
Shiwa-machi, Shiwa-gun, Iwate
Specific name: Junmai Ginjo
Ingredients : Rice, Rice malt
Alcohol content: 15
Sake meter degree: + 0.7
Acidity: 1.8
Rice used for making: Gohyakumangoku
Rice polishing ratio: 55
Condition: Heated
Japanese>English
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Shangiku Silver Lining
Junmai Daiginjo
Rice : So no Mai
Rice polishing ratio : 29
Alcohol content : 15
Place of origin : Chiba Prefecture, Japan
Japanese>English
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Aiyama Nabeshima
Sake quality Junmai Daiginjo
Ingredient rice: Aiyama
Alcohol content 16%.
Rice polishing ratio 40
Japanese>English
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Hanamup Junmai Ginjo-Nama Akita Sake Komachi
Provenance: Yuzawa, Akita Prefecture ■Structure: Junmai Ginjo-Nama Shu ■Capacity: 720ml ■Price (main body): 1,900 yen
Rice: Akita Sake Komachi ■Polishing ratio: 50% ■Yeast: Undisclosed
Sake meter degree: -9.1 ■Acidity: 1.6 ■Alcohol level: 16
Japanese>English
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Tenbi Kariten Special Junmai
Rice used for brewing : Sake rice
Rice polishing ratio : 60
Alcohol content : 15% (Unpasteurized)
Produced in: Yamaguchi Prefecture, Choshu Shuzo
Japanese>English
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Fusashimaya Junmai Omachi Ooragarami
Rice（Koji Rice） Akebono
Rice used for making (Kake rice) Omachi (Okayama Prefecture)
Rice Polishing Ratio 70%.
Alcohol 17%.
Sake Degree +10
Acidity 2.2
Japanese>English
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Loman Junmai Ginjo
Rice used: Koji] Gohyakumangoku 60% polished rice
Rice used: Kake: Yumenokochi 60% polished rice
Rice used: Yondan] Himenomochi 60% polished rice
Alcohol percentage] 15
Yeast] Utsukushima dream yeast
Sake meter] Not disclosed.
Acidity】Not disclosed
Japanese>English
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Sake brewer Kuheiji light nigori
Brewery ：Manjyo Brewery / Aichi Prefecture, Japan
Ingredients : Yamadanishiki, Kurodasho
Rice Polishing Ratio : Undisclosed
Sake degree : Undisclosed
Body temperature : 16 degrees Celsius
Japanese>English
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YAMAMOTO Turquoise Blue Junmai Ginjo
Provenance: Happo-cho, Akita Prefecture ■Structure: Junmai Ginjo ■Volume: 1800ml ■Price (main body): 3,255 yen
Rice type: Kyoshinko ■Polishing ratio: 55% ■Yeast used: Akita yeast No.12
Sake meter degree: +1 ■Acidity: 1.8 ■Alcohol level: 15
Japanese>English