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***
Purchased in Fukui, where I was traveling.
A little dry and refreshing.
It was delicious chilled.
Polishing ratio 60
Japanese>English
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Mimurosugi純米吟醸 山田錦
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****
Sake Brewer Imanishi Shuzo Co.
Alcohol content 15
Content 1800ml
Rice: Yamadanishiki
Rice polishing ratio 60
Hei-iri (fire-quenching)
Fruity but not too sweet, a little dry, slightly sparkling.
It is delicious.
Japanese>English
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***
Purchased on a summer vacation trip to Fukui.
I had it chilled.
It was refreshingly dry and tasted of rice.
It was a fresh taste as there have been many fruity sakes recently!
Classification: Sake
Specific name: Junmai
Ingredients Rice (domestic), Rice malt (domestic)
Alcohol content 15
Rice polishing ratio 60
Japanese>English
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Specific name: Junmai Ginjo-shu
Ingredients: rice, rice malt
Rice polishing ratio:50
Rice used: Gohyakumangoku
Alcohol Content:15
Acidity: 1.4
Sake Degree: 3
Purchased after the Junmai Daiginjo.
I drank it cold.
It was not as sweet as the Junmai Daiginjo and was very tasty and refreshing.
Japanese>English
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***
Sake Brewer : Heiwa Shuzo
Location: Kainan City, Wakayama Prefecture
Rice： Yamadanishiki
Rice polishing ratio： 50%.
Alcohol content: 15-16%.
Ingredients: Rice, Rice malt
It certainly had a melon aroma and taste.
I enjoyed it cold.
A little sweet in my opinion.
Japanese>English
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Rice used: Koji rice : Yamadanishiki/Kake rice : Sake brewing rice
Polishing : Koji rice : 50% / Kake rice : 60
Specified name sake, etc. Junmai/fire-aged sake
Strength: 15 to 16 degrees Celsius
I drank it 2 months ago, so I forgot what it tasted like, but I am sure it was delicious.
Japanese>English
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It seems to be recommended to be heated, but I had it cold.
Place of Origin] Saitama Prefecture
Shinkame Shuzo
Raw material] Gohyakumangoku
Sake meter] 5-6
Acidity】1.5〜1.6
Japanese>English
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Place of Origin Shimane Prefecture
Specific name Junmai Ginjo
Rice used: Yamadanishiki
Polishing ratio 55
Alcohol content 15-16%.
Japanese>English
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Rice: Gohyakumangoku
Polishing ratio 53
Yeast: Utsukushima dream yeast
Pour: 17% (17 degrees Celsius)
No fire-quenching (unfiltered, unpasteurized sake)
Japanese>English
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Production Classification Junmai Ginjo
Ingredient rice Gohyakumangoku, Shinriki rice
Polishing ratio 55%-60
Sake degree +3 to +4
Alcohol 15-16 degrees
Amino acidity 0.9
Acidity 1.6
Sake type: Light and smooth
Japanese>English
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Yamanaka Onsen
Sake quality Yamahai Junmai-shu
Alcohol content 16%.
Rice polishing ratio 68
Rice: Gohyakumangoku (late planted rice) / Ishikawa Prefecture
Japanese>English
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Rice：Akita Sake Komachi
Rice polishing ratio: 50-55
Yeast used: Akita yeast No.12
Sake meter degree: +2.0
Acidity: 1.8
Alcohol percentage: 16
Japanese>English
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Rice：Akita Sake Komachi
Rice polishing ratio: 50-55
Yeast used: Akita yeast No.12
Sake meter degree: +2.0
Acidity: 1.8
Alcohol percentage: 16
Japanese>English
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Sake Brewer Miyazumi Meizumi K.K.
Location: 8-7 Toei-cho, Aizuwakamatsu City, Fukushima Prefecture
Alcohol content 16
Content 720ml
100% Aizu Minato Yumeko rice
Polishing ratio 60
Japanese>English
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Purchase at Mineyama Kogen Resort Park Hotel
Japanese>English
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I met up with my old friend Shino-chan for the first time in about 35 years.
It was a restaurant with good food and drinks.
Japanese>English
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I met up with my old friend Shino-chan for the first time in about 35 years.
It was a restaurant with good food and drinks.
Japanese>English
Jikon千本錦火入り
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I met up with my old friend Shino-chan for the first time in about 35 years.
It was a restaurant with good food and drinks.
Japanese>English
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***Rice and rice malt
Ingredients Rice, Rice malt
Alcohol content 14-15
Rice polishing ratio 70%.
Easy to drink Junmai-shu
Japanese>English
Mifuku朝しぼり生酒
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I bought it on the recommendation of a clerk at a Lima Fatten store.
We had the first saké on December 6 and drank it on December 9.
The lid was floppy and I felt a slight carbonation, especially in the first glass.
It tasted slightly sweet and was very easy to drink and delicious.
Ingredients: Rice, rice malt, brewers' alcohol
Alcohol content 18
****
Japanese>English