たかひろ
★★★★☆：4.0
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たかひろ
★★★★☆: 4.5
Type／Special Junmai Sake
Rice／Miyagi sake brewing rice "Gin-no-Iroha
Rice polishing ratio / 60
Alcohol / 15
Sake meter / +2
Acidity／1.5
Japanese>English
たかひろ
★★★★☆: 4.0
Nippon Sake Level +5
Acidity 1.8
Raw materials Rice, rice malt
Raw Rice Yakusojin
Rice, koji 60%
Kake rice 65
Chinese>English
たかひろ
★★★★☆: 4.5
Rice Source : Koji rice: Yamadanishiki 21%(Hyogo)
Koji rice: Gohyakumangoku 79%(Ishikawa)
Rice Polishing Ratio： 60
Japanese>English
たかひろ
★★★★☆：4.0
たかひろ
★★★★☆：4.0
たかひろ
★★★★☆: 4.0
Ingredients
Rice (domestic), rice malt (domestic)
Rice used
All rice grown under contract
80% Kinmon-Nishiki (produced in Kijimadaira, Shimotakai-gun, Nagano)
Yamada-Nishiki 20% (Produced in Naka-ku, Taka-machi, Hyogo Prefecture)
Rice polishing ratio
60% (from Kijimadaira, Shimotakai-gun, Nagano Prefecture)
Production method
Junmai Ginjo
Alcohol content
15 degrees Celsius
Sake Degree
+4
Acidity
1.4
Amino acidity
1.3
Japanese>English
たかひろ
★★★☆☆☆ 3.5
Type：Special Junmai, Hi-ire
Ingredients : Rice, Rice malt
Sake meter degree: +6 Acidity: 1.6
Polishing ratio: 60% (Yamadanishiki and Toyonishiki)
Japanese>English
たかひろ
★★★☆☆☆ 3.0
55% polished domestic sake brewing rice
Ginjo
Sake degree +5.5
Alcohol content 15.5
Japanese>English
たかひろ
★★★★☆ 4.5
[Koji Rice] Yamadanishiki, Gohyakumangoku Polishing: 50% Polishing
[Kake Rice] Yamadanishiki, Gohyakumangoku Polishing: 55
Japanese>English
たかひろ
★★★★☆ 4.5
たかひろ
★★★★☆ 4.5
たかひろ
★★★★☆ 4.0
たかひろ
★★★★☆ 4.0
たかひろ
★★★☆☆：3.5
たかひろ
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たかひろ
★★★★☆
たかひろ
★★☆☆☆
たかひろ
★★★★☆
たかひろ
★★★★☆ 4.5