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Rt1Rt1

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The origins of the sake you've drunk are colored on the map.
Niigata
5(41.67%)
Kyoto
3(25%)
Nagano
1(8.33%)
Osaka
1(8.33%)
Okayama
1(8.33%)

Timeline

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Alc. degree : 15 Rice polishing ratio: 23 Rice used: 100% Kikusui from Niigata Prefecture Prefecture: Niigata Prefecture: Niigata Prefecture Product Description Kikusui is known for its dryness, but this Kuramitsu Junmai Daiginjo has a gentle sweetness within the dryness. In August 2016, Wine Advocate magazine, presided over by Robert Parker Jr, the world's most influential wine critic and American known for his Parker Points (PP), released its first sake evaluation of junmai ginjos and junmai daiginjos from 800 breweries nationwide. The magazine's first sake evaluation of 800 sake breweries in Japan was published. Kuramitsu" was selected for the list and received a high score of 90 points. Winner of the Gold Medal at the International Wine Challenge 2014 Rich texture on the tongue.
Japanese>English
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100% Yamadanishiki from Hyogo Prefecture, Japan Polishing ratio: 45% Alcohol percentage: 18
Japanese>English
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Kabishin Kyokutsuki Shibori Junmai Ginjo Unfiltered raw sake Production area Okayama Prefecture/Kamishin Shuzo Junmai Ginjo Mutsukadou Nama-zake Capacity 720ml Alcohol percentage 16 Sake Sake meter degree -3, Rice polishing ratio 58 3.5 Sweet
Japanese>English
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Sake Brewer : Saito Shuzo Shade : Slightly light Sweetness: Slightly dry Rice: 100% "Shuku" produced in Kyoto
Japanese>English
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Char彗HALLEYハレ 京生粋 直汲み純米
Endo ShuzojoNagano
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15
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Preparation method Junmai-shu Alcohol content 15 Sake degree +1 Acidity 1.7 Rice: Miyamanishiki (Nagano Prefecture) Rice polishing ratio 70%. Storage method: cool and dark place Taste (sweetness/saltyness) Moderate acidity, sharp taste, and light mouthfeel Best drinking temperature: Cold Ingredients Rice (domestic) Rice Koji (domestic rice) Sweetness
Japanese>English
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Sake quality Junmai Daiginjo-shu 　Rice: Yamadanishiki (Yamadanishiki) 　Rice polishing ratio 35 　Alcohol content 15 　Sake degree +3.0 　Acidity 1.2 　Mouth: Somewhat light, slightly dry Sweetness of rice, fruity Easy to drink 4.5 5500
Japanese>English
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Product name Tomiou Junmai Daiginjo Content 720ml Alcohol content 14 Place of origin Kyoto Prefecture Sake Brewer Kitagawa Honke Type Junmai Daiginjo-shu Rice polishing 49 Sake degree 3 A little dry 3.5 2750
Japanese>English
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District: Joetsu Sales Period: Year-round Rice polishing ratio: 50 Rice：Rice suitable for sake brewing Alcohol content: 15 Sake meter: +2 Sweet Easy to drink, fruity 3 1100
Japanese>English
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Maruka -Type: Daishojyo Rice polishing ratio: 50 Alcohol Content: 15.8 Sake meter: +2 (dry) Easy to drink 3.5 2200
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9
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Junmai sake Rice polishing ratio: 60 Rice type : Niigata Rice Malted Rice type : Niigata rice Alcohol Content : 15% Alcohol 2.5 1650
Japanese>English
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13
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Special Junmai Wine 15 degrees
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Easy to drink somewhat dry (taste) Classification: Tokubetsu Junmai-shu Alcohol content 15 Sake meter degree +4 Ingredients: Koji rice, Gohyakumangoku Same as above, Kake rice: Gohyakumangoku Polishing ratio 60 Yeast used: Unpublished 3
Japanese>English
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2000

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