Jule
Senbon-Nishiki produced in Hiroshima Prefecture
Rice polishing ratio: 60
Alcohol content: 15-16%.
700/120ml
Hanako Tokyo Kanda
Japanese>English
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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
Jule
Fat and delicious
Gin no Sei
Rice polishing ratio: 55
Yeast: R-5, AK-1
Sake degree: +1
Acidity: 1.6
Alcohol level: 14 degrees Celsius
Japanese>English
Jule
Fat and delicious
Yamada Nishiki
Rice polishing ratio: 55
Alcohol content: 16%.
Japanese>English
Jule
Fat delicious
Ishikawa-mon
Rice polishing ratio: 50
Alcohol content: 15
Japanese>English
Jule
Fat and delicious
Omachi produced in Okayama
Rice polishing ratio: 45
Yeast: AK-1 (Akita-style flower yeast)
Sake meter: +1.0
Acidity: 1.7
Amino acidity: 1.0
Alcohol percentage: 16.0
Japanese>English
Jule
Winter Snowman Junmai Ginjo Ippatsu Hi-ire Genshu
Akita Sake Komachi(Koji)
Akita Sake Komachi(Kake)
Rice polishing ratio: 50
Yeast: AKITA Yukiguni Yeast (UT-1)
Sake Degree: -4.0
Acidity: 1.7
Amino acidity: 1.2
Alcohol content: 16%.
1,760/4 parts per bottle
Japanese>English
Jule
Yamada Nishiki
Rice polishing ratio: 45
Yeast: M310
Sake degree: ±0
Acidity: 1.4
Amino acidity: 0.8
Alcohol content: 16
5,280/4 parts per bottle
Japanese>English
Jule
Rice polishing ratio: 60
Alcohol content: 13%.
1,980/4 parts per bottle
Japanese>English
Jule
TSUSAKOGANE (Japanese rice wine)
Rice polishing ratio: 90
Yeast: Association No. 6
Sake meter: +10
Acidity: 1.9
Alcohol content: 14
1,650/4 parts per bottle
Japanese>English
Jule
Compared to the old orange label
Much cleaner
Saga no Hana, Yamadanishiki, Oyamanishiki
Rice polishing ratio: 55
Sake strength: +2
Alcohol content: 15%.
Japanese>English
Jule
Yume-no-Ko
Rice polishing ratio: 60
Alcohol content: 16%.
490/90ml
Sushi, Sake & Snacks Sugitama Ryogoku
Japanese>English
Jule
Gin no Yume
Rice polishing ratio: 50
Yeast: Kumamoto yeast
Sake degree: +7.0
Acidity: 1.7
Alcohol content: 17%.
1,980/4 parts per bottle
Japanese>English