おとう
W W W
Junmai Aizan Unfiltered Nama Sake
Rice：Aiyama
Rice polishing ratio: 50
Alcohol content: 17%.
Japanese>English
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Izumibashiとんぼの越冬卵と雪だるまラベル 〜大雪にごり〜
おとう
Wintering Eggs of Dragonflies and Snowman Label
〜Taisetsu Nigori
Activated nigori sake Junmai-shu
Rice：Yamada-Nishiki
Rice polishing ratio: 70
Alcohol content: 15
Snowman in midsummer
Japanese>English
おとう
Hououmida -Mikumari
Junmai Daiginjo-shu Nama-shu
Rice used: Tochigi rice
Polishing ratio: 50
Alcohol content: 15 to 16 degrees Celsius
The moment you open the bottle, you may think it is sparkling. The moment it is opened, it has a fizzy feeling as if it were sparkling.
According to an online search, it has a sake level of -3.
For me, it is a plus.
I'm sure I'll repeat the experience.
It was delicious 🙇.
Japanese>English
おとう
MIYASAKA Miyamanishiki Shiboritate Nama-zake
Junmai Ginjo
Ingredients: Miyamanishiki produced in Nagano Prefecture
Rice polishing ratio: 55
Yeast used: in-house strain #7
Alcohol content: 15%.
I finally got into the application!
This is the second souvenir for myself from a recent trip to Nagano Prefecture to support my son!
Japanese>English
おとう
Meikyojimizu Tokusen Junmai Ginjo
Junmai Ginjo
Rice used: Yamadanishiki produced in Hyogo Prefecture
Rice polishing ratio: 50
Alcohol content: 16%.
Japanese>English
Yukiotokosakeyell
おとう
YUKIOTOKO sakeyell
Rice：Koshitanrei
Rice polishing ratio: 50
Alcohol content: 15
Japanese>English
おとう
Sansen Sakura Aizan 60
Junmai Sake
Rice type : Aiyama
Rice Polishing Ratio: 60
Alcohol content : 15
Japanese>English
おとう
Shinshu Nakadori Junmai Ginjo Ikuhashiro Nama-zake
Rice：Dewanosato produced in Yamagata
Rice polishing ratio: 60
Alcohol content: 16%.
Sake meter: -0.8
Acidity: 1.9
Amino acidity: 0.8
Yeast used: MK1
Japanese>English
おとう
Sakura Face Special Junmai Sake 50-50
Rice：Iwate rice
Rice polishing ratio: 55
Sake degree: +1.0 to 2.0
Acidity: 1.1-1.3
Alcohol content: 15% alcohol by volume
Japanese>English
おとう
Goryo
Junmai Sake
Rice：Hokkaido rice
Rice polishing ratio: 70
Alcohol content: 15% alcohol by volume
Japanese>English
おとう
Hanamemi Special Junmai Summer Sake WHITE ASPIRATION
Rice used: Kami no Ho produced in Mie Prefecture
Rice polishing ratio: 60
Yeast used: MK1 (Mie Prefecture yeast)
Acidity: 2.5
Amino acidity: 0.8
Alcohol content: 15
Japanese>English
おとう
Yamamoto Sparkling Yamamoto
Junmai Ginjo
Rice type：Akita Sake Komachi
Rice Polishing Ratio : Koji 50%, Kake 55
Yeast : Akita yeast No.12
Sake meter rating: +11
Acidity: 1.9
Amino acidity: 0.9
Alcohol content : 14
Japanese>English
おとう
Jyushidai Honmaru Hiden Tamagase
Ingredients: Domestic rice, brewer's alcohol
Rice polishing ratio: 55
Alcohol content: 15
Japanese>English
おとう
Haneya Sake Rice Exploration Series Junmai Ginjo Ginpu Nama Shu
Rice: 79% Ginpu, 21% Yamadanishiki
Rice polishing ratio: 60
Alcohol content: 15% abv.
Japanese>English
おとう
Dewazuru Junmai Daiginjyo MARLIN - Sailfish Label
Rice：Yamadanishiki
Rice polishing ratio: 50
Sake Degree: 0.8
Acidity: 2.0
Alcohol content: 16-16.9
Japanese>English
おとう
Eleven Provinces
Junmai Sake
Rice：Ginpu produced in Shintotsukawa-cho
Rice polishing ratio: 65
Alcohol content: 17%.
Japanese>English
おとう
Kuroryu Spring Shibori
Ginjo
Ingredients: Gohyakumanshu produced in Fukui Prefecture, brewing alcohol
Rice polishing ratio: 55
Sake meter: +5.0
Alcohol content: 18%.
Japanese>English
おとう
Ichinoya Yamahai-brewed Special Junmai Sake Yamae-Nishiki
Rice used: 70% Yamae-Nishiki
Rice polishing ratio: 60
Alcohol content: 15%.
Japanese>English
おとう
Mashiro
Junmai Ginjo
Nama-shu, Nama-hashiroshi brewed with sake yeast
Rice: Yukisayaka from Kutiyama Farm in Chouchi-machi, Hokkaido
Rice polishing ratio: 60
Alcohol content: 16%.
Japanese>English
おとう
Tasake Junmai Ginjo Hyakushoku (Cherry Blossom)
Rice：Hanasoui
Rice polishing ratio: 50
Alcohol content: 16%.
Japanese>English