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Eikouji Yaminari Shusui
Yamagata yeast. It has a gorgeous ripe apple-like aroma.
Dewanosato Yamagata Prefecture
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Kino-ene Shisui-no Yoake
1801 yeast, Yasuyakogane, Yamadanishiki
1801 high ester-producing yeast
Produces high levels of isoamyl acetate and ethyl caproate
Fusakogane Chiba Prefecture proprietary variety
On the day of the first pressing of Junmai Daiginjyo, the bottling and shipping takes place within 24 hours of the top of the tank, and after working through the night, the Junmai Daiginjyo "Sakai no Dawn" is completed at the very dawn of day. The first pressing is a celebration of nature's bounty and the harvest, sharing the freshness of the freshly pressed sake and the luxury of a one-day-only experience.
It is a sake that creates a time when people's hearts resonate with each other. We hope you will enjoy this bottle, which marks the beginning of sake brewing.
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Haneya Moonlight Beauty
Omachi No. 10 Yeast
Omachi Yamadanishiki Gohyakumangoku Roots
Yeast No. 10 Meiri Ogawa Yeast Caprotonic Isoamyl Yeast
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Canker sanguineum occidentale (Denshogeki)
Yamada Nishiki m310
m310 yeast
Yeast improved from Akari Ogawa yeast (Association No. 10)
Produces a lot of ethyl caproate
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Kamonishiki Niifuda Sake Bizenomachi
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Kariho Silky Snow
Miyamanishiki AK-1
AK-1 Akita-style floral yeast No.15
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charming figure
style of recitation
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Chiebizin Kijoshu
Rice produced in Kitsuki City, Oita Prefecture
Kijoshu Brewed with sake instead of brewing water
Mae Chiebijin DOLCE
Aged one year
Yamadanishiki -39 No.7
No.7 yeast k7 Masumi yeast, orangey aroma
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Kagami特別純米dawn dew
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Kagami Dawn Dew
1401 Ears of God
1401 Kanazawa yeast, isoamyl acetate
Kami no Ho Mie
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Houou Biden
+1 Goyumangoku
Ethyl caproate
Ihyakumangoku Small grains with large heart white
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Honshuichi x Moeibuki Junmai Ginjo
Test brewed sake
Hiroshima Ginjo yeast Moeibuki +3
Hiroshima Ginjo yeast, high ethyl caproate
Moeibuki, improved Omachi x Natsuhonoka
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Seikyo (Hiroshima Prefecture)
k1001 -10 Hiroshima Rice
k1001 Ogawa yeast, low acidity, strong ginjo aroma
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Michizakura Ayama
Publicly owned and operated sake brewery
k1401 +1 aizan
k1401 Kanazawa yeast, low acidity, strong ginjo aroma
Aizan Aifune x Sanyo High percentage of heart white
Ueno Uoso
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Sakura Masamune
Yeast #1 Yamadanishiki +0.5
Nada, the birthplace of Association No.1 yeast
Kinrai 35 is served at the spring garden party.
Compared to more recent yeasts, No. 1 yeast has a weaker ginjo aroma. It has a clean aftertaste and is favored by sushi restaurants.
Purchased at the Matsuzakaya brewery sales event.
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Kangiku Occasional mountain sake No.4monochrome
Yamasake No.4 m310-7
Kangiku Occasional Yamasake Monochrome
Yamasake No.4 is a cross between Yamada-Nishiki (representative Otter) and Kinmon-Nishiki.
m310 yeast is a mutation of Meiri Ogawa yeast (No.10 yeast)
Caprotonic (apple) Isoamyl (banana)
I want to buy again next year
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Houken Sake Mirai
Sake Mirai KA1-25 +3
Sake Mirai: A cross between Miyamanishiki and Yamashu No. 4 (reference Kangiku Monochrome)
KA1-25 Hiroshima original yeast Isoamyl type (banana grape)
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Kankiku Occasional Tsurugiaiyama 50chronicle
Kankiku Occasional Tsurugiayama Chronicle
Kenaiyama -7
Aizan is Aifune 117, Yama-yu 67
Weight of 1,000 grains and heart white expression rate exceeding Yamada Nishiki
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Watayaka river cucumber natto Sasanishiki
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Kawaguchi Natto Miyamanishiki
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