としおり
Ingredients Rice Rice Mixture
Rice polishing ratio 60
Alcohol content 15
It is dry and has a strong impact on the palate, but has a sharp taste.
It goes well with cucumber in salted rice-bran paste.
Japanese>English
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としおり
Ingredients Rice Rice Mixture
Polishing ratio 55
Rice variety 100% Yuyamanishiki produced in Nanto, Toyama
Alcohol content 17
Nanbu style ✖️Echigo style
The rich yet crisp taste is a hybrid of the Nanbu and Echigo-style production methods, and the sake rice and underground water born in Toyama are reunited in the brewery. It is a genuine Toyama brand unfiltered unpasteurized sake.
Japanese>English
としおり
Ingredients Rice Rice Mixture
Polishing ratio 57% (koji), 59% (kake)
Sake degree +4.5
Acidity 1.3
Alcohol percentage: 15-16
Light and slightly dry.
It is perfect with white sashimi.
You can drink it smoothly.
Be careful not to drink too much.
Japanese>English
としおり
Ingredients Rice Rice Koji
Raw material rice 100% Yamadanishiki produced in Hyogo Prefecture
Polishing ratio 50%.
Alcohol content: 16% or more but less than 17
Kikumori Junmai Ginjo" is made from less than half the amount of Yamadanishiki rice produced in Hyogo Prefecture, and brewed by our master brewers in the bitter cold weather. Enjoy the mellow flavor of junmai sake and the gorgeous aroma of ginjo sake."
The flavor and acidity of the rice are well conveyed.
Japanese>English
としおり
Ingredients Rice Rice Mash Carbon dioxide
Alcohol content 5
Fairly sweet sake
Japanese>English
としおり
Ingredients Rice, Rice malt, Brewing alcohol
Alcohol content: 15° to 16° C
Slightly sweet, classical sake
Japanese>English
としおり
Ingredients: rice, rice malt, brewing alcohol
Rice polishing ratio 65
Alcohol content 20
Although it is said to be slightly effervescent, it overflows when the bottle is opened.
It has a slight bitterness and is a strong sake with a strong punch.
Japanese>English
としおり
Ingredients Rice Rice Koji Brewing alcohol
Rice polishing ratio 53
Alcohol content: 15% or more but less than 16
Impression of sweetness
Japanese>English
としおり
Ingredients Rice Rice Malted Rice
Rice polishing ratio 58
Alcohol content 17
There is lees at the bottom.
There is a slight carbonation.
It has a firm rice flavor.
Japanese>English
UDMAR GARCIA
I love nigorizake.
としおり
Ingredients: Rice, Rice malt (Miyamanishiki)
Polishing ratio 50%.
Alcohol content: 15% or more but less than 16
Sake meter degree +2
Japanese>English
としおり
Ingredients Rice Rice Koji
Rice polishing ratio 55
Alcohol content 15.5
This sake has a light and refreshing taste with a good acidity and a strong flavor structure. It has a well-balanced taste that enhances the food while the umami flavor fills the mouth."
Japanese>English
としおり
Ingredients Rice Rice Koji Brewing alcohol
Rice polishing ratio 55
Alcohol content 15.5
Japanese>English
としおり
Ingredients Rice Rice Koji
Alcohol content: 15%.
Rice polishing ratio 60
Sake degree ±0
Acidity 1.4
Sweetness/spiciness: Medium
Recommended temperature: room temperature - lukewarm
Firm and smooth on the palate.
Japanese>English
としおり
Ingredients Rice Rice Koji
Rice polishing ratio 65
Alcohol content 15
Mild taste with a sense of rice
Japanese>English
としおり
Ingredients Rice Rice Koji
Rice polishing ratio 70%.
Alcohol content 15
Strong and robust taste
Japanese>English
としおり
Ingredients Rice Rice Malted Rice
Rice polishing ratio 58
Alcohol content 17%.
Strong in the mouthfeel
Japanese>English
としおり
Ingredients Rice (domestic), Rice Koji (domestic)
Rice polishing ratio 50%.
Alcohol content: 14% or more but less than 15
Proprietary yeast used to produce high ginjo aroma
100% Yamadanishiki
Recommended to drink cold
Japanese>English
としおり
Okunomatsu Shuzo, a long-established Tohoku sake brewery founded in 1716, brewed this sake with the aim of "creating the best sake by combining traditional techniques and the latest technology" cultivated over 300 years of history.
Sweetness/Dryness Dry
Recommended temperature: Cold
Rice polishing ratio 60
Sake meter degree +3.0
Acidity 1.3
Alcohol content 17
Ingredients: Rice (domestic), Rice Koji (domestic), Brewer's alcohol
Japanese>English
としおり
Daiichi Shuzo Brewery, founded in 1673 in Sano City, Tochigi Prefecture
Rice polishing ratio 55
Alcohol content: 14% or more but less than 15
Water used for brewing: Akiyama River subsoil water (medium-hard water)
Toji: Shunichi Ninomiya
From the label
This is a light and delicious sake with a soft ginjo aroma and a clear, light mouthfeel, nurtured by the delicious water of Sano. Please enjoy the delicate flavor reminiscent of innocent flower buds."
Japanese>English
としおり
Founded in Keicho 8, Nemoto Sake Brewery, Hitachi-Omiya City, Ibaraki Prefecture
Kamimaru Junmai Ginjo 55
Rice polishing ratio 55
Alcohol content 15
Type Fruity and slightly sweet
Aroma: Brilliant
Taste: Light and clear
Recommended temperature: Cold or room temperature
Japanese>English