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Kamotsuru
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2(10.53%)
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2(10.53%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Hiroshima
11(23.91%)
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6(13.04%)
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Timeline

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Musashi no Sato "Junmai Ginjo Junmai Ginjo It is a Junmai Ginjo sake brewed by low temperature fermentation with carefully polished "Yamadanishiki", the best rice for sake brewing produced locally in Mimasaka. It is characterized by a smooth texture and a refreshing aroma called ginjo aroma, and has a firm and mellow taste. Sake Specifications Type Junmai Ginjo IngredientsRice (domestic), rice malt (domestic) Rice used: Yamadanishiki (domestic rice) Rice polishing ratio 50%. Alcohol content 15.5 Sake degree +4 Sweetness/Spiciness: Slightly dry
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Japanese Sake Kochi Drunken Whale Brewery Special Junmai Sake 720ml Rice for sake brewing (domestic) Polishing ratio 55 Alcohol content 15 degrees Sake degree +7 Acidity 1.7 Amino acidity
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A medium-bodied daiginjo sake with a refreshing flavor that is even better chilled. The freshly squeezed aroma spreads in your mouth. Alcohol content: 15 to 16 degrees Sake degree: +1 Rice polishing ratio: 50 Prefecture: Hyogo Konishi Sake Brewery
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Honshuichi's "Jun Gin" is a sake brewed with care by the Hiroshima Toji using subterranean water from the Iwataki Mountains behind our company. It is a Junmai Ginjo sake made with 100% Senbon Nishiki from Hiroshima Prefecture. It is characterized by the slightly strong acidity of Junmai sake, the harmony of rich flavors, and the faint brewing aroma in the mouth. The alcohol content has been adjusted to 15 degrees, so it can be drunk cold or warmed up to a soft, easy drinking level. Grade: Sake Alcohol content: 15 to 16 degrees Ingredients Rice (domestic), Rice malt (domestic) Rice: 100% Senbonishiki (from Hiroshima Prefecture) Rice polishing ratio 60%.
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