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
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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
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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
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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
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Born艶 純米大吟醸
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The gloss is aged at minus 5 degrees Celsius or lower for at least one year.
Because it is aged at ice temperature, it is soft and gentle. The calm ginjo aroma is also very elegant.
Sweetness: Dry ■Rice: Contract-cultivated Yamadanishiki from the special A district of Hyogo Prefecture ■Polishing ratio: 50% ■Alcohol level: 15% ■Sake alcohol level: Not disclosed ■Acidity level: Not disclosed
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Born艶 純米大吟醸
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The gloss is aged at minus 5 degrees Celsius or lower for at least one year.
Because it is aged at ice temperature, it is soft and gentle. The calm ginjo aroma is also very elegant.
Sweetness: Dry ■Rice: Contract-cultivated Yamadanishiki from the special A district of Hyogo Prefecture ■Polishing ratio: 50% ■Alcohol level: 15% ■Sake alcohol level: Not disclosed ■Acidity level: Not disclosed
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Uyootokoyama羽陽男山 山廃 純米吟醸 山田錦
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Yamahai" is an abbreviation for "Yamahoshi", which means the process of grinding down the steamed rice after the sake mother has been prepared.
Yamahai" refers to the process of mashing the steamed rice after brewing the sake mother,
This is done to make it easier to melt the rice.
In the Meiji era (1868-1912), it was realized that rice could be sufficiently melted by koji alone if the process was devised without yamahoshi.
The Yamahai method was born when it was discovered that rice could be sufficiently melted by the power of koji if the process was devised without yamahoshi.
Ingredients: Rice (domestic), Rice Koji (domestic)
Rice polishing ratio: 50
Alcohol content: 15
100% Yamadanishiki produced in Hyogo Prefecture
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Sake made by playing the Beatles' classic "Michelle".
Almost white wine
Talked about as the sake that Tsuyoshi Domoto gave to Koichi Domoto on his birthday at a concert of popular idol KinKi Kids.
Specific name: Junmai Ginjo
Ingredients: Rice (domestic), rice malt (domestic)
Rice polishing ratio: 60
Strength: 9
Producer: Banno Shuzo (Nagano Pref.)
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Atagonomatsu愛宕の松 ひと夏の恋 純米吟醸
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This summer sake is outstanding for its mild aroma reminiscent of bananas and melons, and its gentle acidity like that of small buds.
The light, fresh flavor will keep you going through the hot summer months without tiring, stimulating your appetite and creating a synergistic effect.
Rice polishing ratio 55
Sake degree +3
Acidity 1.7
Amino acidity 1.1
Alcohol content 15
Rice used: Domestic rice
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Kudokijozuくどき上手・酒未来（純米吟醸生詰）
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1997 Breeding Year, one of the Takagi Shuzo trilogy "Dragon's Bastard", "Sake Mirai", and "Hashu Honor", the brewer of the popular Yamagata brand "Jyushidai". It was completed in the Tohoku region, a cold region, by combining Yamashu No. 4 and Miyamanishiki, inbreds of Yamada-Nishiki, as seed and pollen parents, respectively.
Sake Mirai, which took 18 years of research and development by the Takagi Brewery, is a hybrid of Yamadanishiki, a grade A rice suitable for sake brewing with a slightly larger, disc-shaped heart white and a soft, smooth taste on the palate.
The rice is polished to 50% using "Sake Mirai" produced in Yamagata Murayama and brewed with Ogawa and M310 yeast using water from the Mt.
It has a gorgeous, fragrant, and impressive flowery ginjo aroma that spreads in the mouth. The taste is full, with a light sweetness that does not linger on the tongue and leaves a refreshing aftertaste.
Rice used: "Sake Mirai" produced in Murayama, Yamagata Prefecture
Rice polishing ratio: 50
Sake meter reading: +1.0 or so
Acidity: 1.2
Amino acidity: 1.0
Yeast used: Ogawa No. 10, M310
Alcohol percentage: around 17.2
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Limited Edition
Rice, yeast, and other data are not disclosed.
Drink it and see for yourself!
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Kid紀土 純米大吟醸
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Aromatic and fruity sake with a ginjo aroma in the foreground, using the so-called standard combination of Yamadanishiki rice and Association No. 9 yeast.
Recommended for women
Brand name: Kido Junmai Daiginjo
(Kido Junmai Daiginjo)
Sake Brewer : Heiwa Shuzo
Location: Kainan City, Wakayama Prefecture
Rice: Yamadanishiki
Rice polishing ratio: 50
Alcohol content: 15-16
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Asahikiku夏あやか2024年
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Product name Special Junmai Sake Natsu Ayaka
Sake Brewer: Asahikiku Shuzo (Kurume City, Fukuoka Prefecture)
Ingredients: Rice (domestic), Rice malt (domestic)
100% Yamadanishiki rice
Alcohol content: 14.0
Polishing ratio 60
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Sohomare惣誉 特別純米 辛口
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Ingredients ... Rice (domestic), Rice Koji (domestic)
Ingredient rice ... Yamadanishiki
Rice polishing ratio ... 60
Sake degree ... +3~4
Acidity...
Amino acidity...
Yeast used ...
Alcohol percentage ... 15.0%.
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能古見能古見 純米吟醸辛口
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Right1 Nokomi Junmai Ginjyo Dry
Rice type】 Yamadanishiki
Rice polishing ratio】 50%.
Alcohol percentage】 16
Sake meter degree】 +8
Acidity】 1.6
Recommendation] Slightly chilled or at room temperature.
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