Jule
Miyamanishiki
Rice polishing ratio: 50
Yeast: Komachi yeast
Sake degree: +2
Acidity: 1.2
Alcohol percentage: 16
1,765/4 parts per bottle
Japanese>English
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Jule
Chiba-produced Fusakogane
Rice polishing ratio: 80
Yeast: 1401
Alcohol content: 15
Japanese>English
Jule
Miyamanishiki produced in Akita
Ginsan produced in Akita
Rice polishing ratio: 60
Yeast: Association No. 9
Alcohol percentage: 18
Sake degree: +5.0
Acidity: 1.8
Amino acidity: 1.0
1,540/4 parts per bottle
Japanese>English
Jule
Strong mineral bitterness
100% Yamagata rice
Rice polishing ratio: 60
Sake degree: +9.0
Acidity: 1.1
Alcohol content: 16%.
800/unit
Cat and Shovel
Japanese>English
Jule
Haenuki
Rice polishing ratio: 60
Sake degree: -5.5 to -4.5
Acidity: 1.25 - 1.35
Alcohol content: 15
800/unit
Cat and Shovel
Japanese>English
Jule
A sake that has been awarded several times with an honorable mention at the "Omachi Summit", a contest where famous sake made from Omachi is gathered from all over the country.
Omachi
Rice polishing ratio: 60
Alcohol content: 17%.
800/unit
Cat and Shovel
Japanese>English
Jule
100% Yamadaho from Hyogo Prefecture
Rice polishing ratio: 55
Yeast: In-house yeast
Alcohol content: 16%.
2,200/4 parts per bottle
Japanese>English
Jule
Koji Rice : Kame-no-o from Akita / Aiyama from Hyogo
Kake Rice: Kame-no-o from Akita Prefecture / Aiyama from Hyogo Prefecture
Rice Polishing Ratio: 55
Yeast: In-house yeast
Sake meter: -2.0
Acidity: 1.6
Amino acidity: 1.2
Alcohol content: 16%.
1,980/shugou
Japanese>English
Jule
Ginga Ginga produced in Iwate Prefecture
Rice polishing ratio: 50
Alcohol content: 15
@Yoshiyoshi (Kamaishi)
Japanese>English
Jule
Aomori rice
Rice Polishing Ratio : 55% (Koji)/60% (Kake)
Alcoholic Beverage : 14
@Yoshiyoshi (Kamaishi)
Japanese>English
Jule
Iwate rice
Rice polishing ratio: 55
Alcohol content: 17%.
@Yoshiyoshi (Kamaishi)
Japanese>English
Jule
Ginga
Rice Polishing Ratio : 55%(Koji)/60%(Kake)
Yeast : Yuko no Sou
Sake Degree: -0.8
Acidity: 1.9
Amino acidity: 1.4
Alcohol percentage: 17
@Yoshiyoshi (Kamaishi)
Japanese>English
Jule
Ginga
Rice Polishing Ratio : 55%(Koji)/55%(Kake)
Yeast : In-house yeast
Sake Degree: -0.2
Acidity: 1.6
Amino acidity: 1.2
Alcohol content: 15.6
@Yoshiyoshi (Kamaishi)
Japanese>English
Jule
Ginga
Rice Polishing Ratio : 50%(Koji)/55%(Kake)
Sake Degree: -0.1
Acidity: 1.4
Amino acidity: 1.0
Yeast: Yuko no Sou
Alcohol content: 16.3
@Yoshiyoshi (Kamaishi)
Japanese>English
Jule
Rice polishing ratio: 38
Alcohol content: 16%.
@Fukuyoshi (Kesennuma)
Japanese>English
Jule
Domestic rice
Rice polishing ratio: 70
Alcohol content: 15
1,096/4 parts per liter
Japanese>English
Jule
Akita Hoshiakari(85%)/Hinomaru(15%)
Rice polishing ratio: 50
Yeast: In-house yeast
Sake meter: +1.0
Acidity: 1.6
Amino acidity: 1.4
Alcohol percentage: 16
1,760/4 parts per bottle
Japanese>English
Jule
Firm taste
Slightly bitter
Junmai Daiginjo Genshu
Yamada Nishiki
Polishing ratio: 45
Yeast: M310
Sake degree: ±0
Acidity: 1.4
Amino acidity: 1.1
Alcohol content: 16
2,530/4 parts per bottle
Japanese>English
Jule
Delicious and the most cost-effective
Domestic rice
Rice polishing ratio: 70
Alcohol content: 15
1,096/4 parts per bottle
Japanese>English
Jule
Gohyakumangoku produced in Niigata Prefecture
Rice polishing ratio: 55
Alcohol content: 16%.
1,914 yen / 4 gou
Japanese>English