JuleDiscreet ginjo aroma
Fresh and clean taste
Yumesansui
Rice polishing ratio: 57
Alcohol content: 15
580/110ml
Japanese>English
SakenowaRecord your sake experiences and discover your favorites
JuleDiscreet ginjo aroma
Clean taste with grapefruit-like acidity and bitterness
Slight sweetness develops with temperature change
Yamagata Prefecture Izuwasanzu
Rice polishing ratio: 60
Alcohol percentage: 14
600/110ml
Japanese>English
JuleSweet and sour and refreshing taste
Yamashu No.4
Rice polishing ratio: 60
Sake degree: -6.0
Acidity: 3.0-4.0
Alcohol content: 16
550/110ml
Japanese>English
JuleFull-bodied flavor
Slightly sweet
Akaban Omachi
Rice polishing ratio: 50
Sake degree: +2.3
Acidity: 1.4
Alcohol content: 16%.
650/110ml
Japanese>English
JuleNot as sweet as the numbers, good balance of bitterness
Yamadanishiki produced in Okayama Prefecture
Rice polishing ratio: 40
Sake meter: +8
Alcohol content: 15%.
600/110ml
Japanese>English
JuleBerry aroma
Slightly dry with refreshing acidity
Dewa Sanzan produced in Yamagata Prefecture
Yeast: Tokyo University of Agriculture isolate
Rice polishing ratio: 55
Alcohol content: 16%.
Japanese>English
JuleGorgeous ginjo aroma
Good bitterness
Koji rice／Gohyakumangoku
Kake rice／Yumenokou
Yondan rice／Himenomochi
Polishing ratio: 55
Yeast / Utsukushima dream yeast
Alcohol 15
600/110ml
Japanese>English
Jule◎◎
The delicious taste of rice is well balanced.
Refreshing, crisp, and very tasty
Alcohol content: 16%.
600/110ml
Japanese>English
Jule0
Sake made exclusively for glasses by Hagino Sake Brewery's all-megane brewers.
It is suitable for both naked eye and contact lens wearers.
Good balance of freshness and bitterness.
Made with domestic rice
Sake degree: -6
Acidity: 2.0
Alcohol content: 14
600/110ml
Japanese>English
JuleGorgeous melon-like ginjo aroma
Juicy, sweet and sour
Domaine Sakura Yamadanishiki
Rice Polishing Ratio : 50% (Koji), 60% (Kake)
Alcohol content: 14
600/110ml
Japanese>English
Jule80% Omachi low-pasteurized sake
Melon-like aroma
Well-balanced sweetness and acidity, with a good sense of slight effervescence
Omachi produced in Okayama Prefecture
Polishing ratio: 80
Yeast: K-7 series
Alcohol content: 17%.
Japanese>English
JuleApple aroma
Slightly effervescent freshness and moderate sweetness
Gin no Sei, Gin-san
Rice polishing ratio: 55
Yeast: Association 1801
Sake degree: -1.0
Acidity: 1.4
Alcohol percentage: 17
Japanese>English
JuleFairly light for a Banshu Issen.
Slightly sweet and refreshing
Yamadanishiki produced in Tojo-machi Yoshikawa
Rice polishing ratio: 55
Alcohol content: 15%.
Japanese>English
JulePale pink sake made with ancient rice
Slightly sweet and refreshing taste
More like drinking wine than sake
Murasaki black rice produced in Saga Prefecture, Saga no Hana
Rice polishing ratio: undisclosed
Sake degree: ±0
Acidity: 1.9
Alcohol content: 15%.
Japanese>English
JuleMelon aroma
Mild taste, suitable for a mealtime drink
Yamadanishiki produced in Shiga Prefecture
Rice polishing ratio: 60
Sake degree: +2
Alcohol content: 16%.
Japanese>English
JuleFlower yeast isolated and cultivated from Princess Michiko, a rose associated with the Imperial Family, is used.
Fruity aroma like apple and banana
Mild taste
Ehime Shizuku Ehime
Rice polishing ratio: 55
Yeast: Tokyo University of Agriculture rose yeast PM-1
Sake degree: +0.5
Acidity: 1.25
Alcohol percentage: 16
Japanese>English
JuleGreen apple type ginjo aroma
Fresh and crisp
Yamadanishiki, Reiho
Rice polishing ratio: 65
Alcohol content: 17%.
Japanese>English
JuleFruity and pleasant on the palate
Easy to drink with clear acidity
Hanabukiyuki produced in Aomori Prefecture
Polishing ratio: 59% (flat polished rice)
Sake meter rating: +2
Acidity: 1.5
Alcohol content: 16%.
Japanese>English
JuleSweet and fruity
Pleasant on the palate
Aizan
Polishing ratio: 50
Sake degree: -3.0
Acidity: 1.8
Alcohol content: 16.7
Japanese>English
JuleGinjo aroma like ramune
Light at 13 degrees Celsius even though it is a pure sake, but the flavor of Omachi is strong.
Omachi
Rice polishing ratio: 60
Alcohol content: 13%.
Japanese>English