たかひろ
★★★★☆: 4.5
Alcohol content 15
Polishing ratio: Koji rice 59%, Kake rice 0%.
Rice type: 100% Hitogochiki (Nagano Prefecture)
Japanese>English
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たかひろ
★★★★☆: 4.5
Alcohol content] 13
Sake meter] +2
Acidity】1.7
Rice] 100% Kinmon-Nishiki produced in Kijimadaira, Nagano Prefecture.
Japanese>English
たかひろ
★★★★☆: 4.0
Alcohol 15%.
Sake degree ±0
Acidity 1.7
Amino acidity 1.3
Rice used: Miyamanishiki (Nagano)
Polishing ratio (Kake rice, Koji rice) 60%, 60
Yeast Kyokai No. 901
Japanese>English
たかひろ
★★★☆☆☆: 3.5
Rice (Polishing ratio) Koji rice / Kake rice
Gohyakumangoku 50% / Gohyakumangoku 55
Alcohol Content
15 degrees Celsius
Sake Degree
＋6.0
Acidity
1.1
Japanese>English
たかひろ
★★★★☆: 4.0
Rice: Yamadanishiki, Tamakae
Polishing ratio 50%.
Alcohol content 15
Sake degree +11.6
Acidity 1.3
Japanese>English
Ten'on山陰吟醸セレクトNo９
たかひろ
★★★★☆: 4.0
Ingredients Rice, Rice Koji
Ingredient rice: Sakonishiki produced in Shimane Prefecture
Alcohol 15.5
Polishing ratio 60
Quick brewing
Yeast: Shimane No. 9
Sake meter degree +8
Acidity 1.8
Amino acidity 1.7
No filtration
Fired once
Bottle storage at 15℃ or below
Japanese>English
たかひろ
★★★☆☆：3.0
たかひろ
★★★☆☆：3.0
たかひろ
★★★☆☆☆: 3.5
Rice Polishing Ratio:70
Alcohol Content:15
Sake Degree:+2
Water from a well is used, which flows underground at the foot of Mount Kurikoma in the Ou Mountains.
Japanese>English
たかひろ
★★★★☆: 4.0
Rice used
100% Aizan from Hyogo Prefecture
Hard water used for brewing
Japanese>English
たかひろ
★★★★☆：4.0
たかひろ
★★★★☆：4.0
たかひろ
★★★★☆：4.0
たかひろ
★★★★★: 5.0
Ingredients] Rice (Yamaguchi Prefecture), Rice Koji (Yamaguchi Prefecture)
Polishing ratio】50
Alcohol content】15度
Water】"Nishikigawa" subsoil soft water, Yamaguchi Prefecture
Precautions] Refrigeration required.
Japanese>English
たかひろ
★★★★☆：4.0
たかひろ
★★★★☆：4.0
たかひろ
★★★★★: 5.0
Super dry sake with umami and roundness.
Good when heated.
Japanese>English
たかひろ
★★★★☆：4.0