Toyobijin東洋美人 純米吟醸 大辛口
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Alcohol content: 16
Rice used: Yamadanishiki
Rice polishing ratio: 55
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Abekan阿部勘 純米吟醸辛口 赤判
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Rice Used: Domestic Rice
Refined rice - 55
Degree 15%
Kuraimoto Abe Kan Brewery
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Kariho刈穂 純米吟醸
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Classification
CLASSIFICATION Junmai Ginjo-shu
Rice
INGREDIENT Akitasakekomachi
TASTE TYPE
TYPE OF FLAVORClear Taste,Dry
Rice Polishing Ratio
50% RICE POLISHING RATIO
ALCOHOL OF VOLUME
ALCOHOL OF VOLUME16.0-16.9%.
Sake Degree
SMV+4
ACIDITY
ACIDITY1.7
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Miinokotobuki春純吟 クアドリフォリオ
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Spring version of the Italian label series
Sake Brewer : Miinotoshi
Location： Mitsui District, Fukuoka Prefecture, Japan
Rice： Gin-no-sato
Rice polishing ratio： 60
Yeast: ---
Alcohol content: 15.0
Sake degree: +2
Acidity: 1.8
Japanese>English
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Ingredient rice: Hanabukiyuki
Alcohol content 15.5
Rice polishing ratio 55
Sake meter degree ±0
Acidity 1.5
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Koganesawa黄金澤 山廃純米
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Sake meter degree +1
Acidity 1.6
Alcohol 15%.
Rice: Miyagi rice
Polishing ratio 60
Cooking: White fish with egg, grilled conger eel
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Hakuko白鴻 特別純米酒 緑ラベル
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Specified name: Tokubetsu Junmai Sake
Rice used: Koji rice: Yatan 35 from Hiroshima Prefecture, Kake rice: Yamadanishiki from Hyogo Prefecture
Alcohol content: 15
Sake meter degree +5
Acidity 1.4
Japanese>English
Yonetsuru純米大吟醸自然流
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100% Dewa Sanzu rice produced in Yamagata Prefecture
Polishing ratio 50%.
Alcohol content 16
Sweet, dry Somewhat dry
Rich, light Somewhat light
Japanese>English
Suigei酔鯨 純米吟醸 春の吟麗
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Perfect for sashimi and sushi
Alcohol content 16
Ingredient rice: Hokkaido Ginpu
Polishing ratio 50%.
Pouring: Hiyori
Sake degree +7
Acidity 1.7
Amino acidity 1.2
Yeast: Kumamoto yeast (KA-1)
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Kasumitsuru密英 生酛 純米吟醸
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Rice：Hyogo Yamadanishiki, Gohyakumangoku
Rice polishing ratio: 55
Alcohol content: 15
Japanese>English
Izumibashi恵 青ラベル 純米吟醸
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Specific name Junmai Ginjo-shu
Rice polishing ratio (koji) 50%, (kake) 58% - flat rice polishing
Acidity 1.6
Sake degree 5
Alcohol percentage 16
Rice used: 100% Yamadanishiki produced in Ebina City, Kanagawa Prefecture
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Yukinobijinゆきの美人 純米吟醸 超辛 山田錦 6号酵母
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Ingredients : Yamadanishiki
Rice polishing ratio : 55
Alul. content : 16
Country of origin : Akita, Akita Prefecture, Japan
Japanese>English
Yukinobijinゆきの美人 純米吟醸 超辛 山田錦 6号酵母
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Ingredients : Yamadanishiki
Rice polishing ratio : 55
Alul. content : 16
Country of origin : Akita, Akita Prefecture, Japan
Japanese>English
Miinokotobuki三井の寿 純米吟醸 山田錦 +14 大辛口 生酒
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Limited Nama Sake Label
Sake meter value +14
Ingredient rice: 100% Yamadanishiki
Acidity 1.5
Rice polishing ratio 60
Alcohol percentage 14
Yeast: Kyokai 901
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Harushika春鹿 純米 超辛口
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Alcohol content: 15 degrees Celsius
Rice: Gohyakumangoku
Rice polishing ratio: 60
Sake meter degree: +12
Japanese>English
Nabeshima鍋島 純米吟醸 きたしずく
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The aroma is the most clearly perceptible of all the Nabeshima wines, and the finish is clean and refreshing. It has a moderately beautiful sweetness and a little gas.
Ingredients ：Rice (domestic), rice malt (domestic)
Rice used : 100% Kitashizuku
Alcohol Content :16% Alcohol
Polishing ratio : 50
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50% Solzan-Nishiki
Joginjyo
Japanese sake degree +4.0
Alcohol content 16
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Hououbiden鳳凰美田 Black Phoenix 生酒
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Rice used: "Aizan" from Hyogo Prefecture
Polishing 55
Specified name sake, etc. Junmai Ginjo/namaishu
16% alcohol by volume
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Jikon而今 純米吟醸 三重山田錦 火入
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Place of origin: Mie Prefecture
Raw material rice: Yamadanishiki
Polishing ratio 50%.
Alcohol percentage: 16
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Zaku作 純米吟醸 和悦
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Product Name: Saku Junmai Ginjo Waetsu
Producer: Shimizu Seizaburo Shoten Co.
Place of origin: Suzuka City, Mie Prefecture
Capacity: 1800ml
Type: Junmai Ginjo
Alcohol content: 15
Ingredients: Rice (domestic), Rice malt (domestic)
Rice used
Rice Polishing Ratio： 60
Japanese>English