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
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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
Jule
Akita Hinomaru
Rice polishing ratio: 50
Sake meter: -5.0
Acidity: 2.0
Amino acidity: 0.9
Alcohol percentage: 14
1,925 yen/quart
Japanese>English
Jule
Sakihokore from Akita Prefecture
Rice polishing ratio : 45
Sake meter : -6
Acidity : 1.5
Amino Acid Degree : 1.0
Alcohol percentage : 14
2,310 yen / 4 gos.
Japanese>English
Jule
Tourmai Sake Series April
Hoshiakari produced in Akita Prefecture
Rice polishing ratio: 50% (Koji)/70% (Kake)
Alcohol content: 16
1,485 yen/quart
Japanese>English
Jule
Gohyakumangoku produced in Niigata Prefecture
Rice polishing ratio: 55
Yeast: Red sake yeast
Alcohol content: 9 degrees
1,980 yen/quart
Japanese>English
Jule
Rice polishing ratio : 60
Sake Degree : -8
Acidity : 2.1
Alcohol content degree: 14
Japanese>English
Jule
Domestic rice
Rice polishing ratio: 50
Alcohol content: 15%.
Daiginjo
Domestic rice
Rice polishing ratio: 50
Alcohol content: 15%.
Japanese>English
Jule
Kame-no-o from Akita Prefecture
Rice polishing ratio: 45
Yeast: AKITA Yukiguni Yeast (UT-1)
Sake meter: +1.0
Acidity: 1.8
Amino acidity: 1.3
Alcohol percentage: 16
Japanese>English
Jule
Domestic rice
Rice polishing ratio: 60
Alcohol content: 15%.
700/120ml
Hanako Tokyo Kanda
Japanese>English
Jule
Senbon-Nishiki produced in Hiroshima Prefecture
Rice polishing ratio: 60
Alcohol content: 15-16%.
700/120ml
Hanako Tokyo Kanda
Japanese>English
Jule
Yatanishiki produced in Hiroshima Prefecture
Rice polishing ratio: 55
Sake meter rating: +3
Acidity: 1.4
Yeast: No. 9 series yeast (K901)
Alcohol content: 15.4
700/120ml
@Kanako Tokyo Kanda
Japanese>English
Jule
Yamadanishiki from Hyogo Prefecture (Koji) / Yamadanishiki from Hyogo Prefecture (Kake)
Rice polishing ratio: 38
Sake Degree: ±0
Acidity: 1.3
Amino acidity: 0.8
Alcohol percentage: 16
Japanese>English
Jule
Jinriki
Rice polishing ratio: 70
Yeast: Akita yeast No.12
Sake degree: +3.0
Acidity: 2.0
Amino acidity: 1.3
Alcohol percentage: 16
1,650/4 parts per bottle
Japanese>English
Jule
Kame-no-o from Akita Prefecture
Rice polishing ratio : 38
Sake Degree : ±0
Acidity : 1.4
Alcohol percentage : 16
Japanese>English
Jule
0 delicious
Domestic rice
Rice polishing ratio: 60
Alcohol content: 16%.
Japanese>English
Jule
Fat and delicious
Akita Sake Komachi
Rice polishing ratio: 50
Yeast: UT-1
Sake degree: -0.6
Acidity: 1.6
Alcohol level: 16 degrees Celsius
Japanese>English
Jule
Fat and delicious
Akita Sake Komachi
Rice polishing ratio: 50
Yeast: UT-1
Sake meter: -1.4
Acidity: 1.6
Alcohol content: 16
Japanese>English
Jule
◎Very good
Akita Sake Komachi produced in Akita Prefecture
Rice polishing ratio: 50
Yeast: UT-1
Sake degree: +0.9
Acidity: 1.6
Alcohol percentage: 16
Japanese>English