おおさわ
770 yen
Ingredients: rice (domestic), rice malt (domestic)
Ingredient Rice:Aiyama(Hyogo Prefecture)
Rice polishing ratio: 50
Alcohol content: 15
Yeast: Tokyo University of Agriculture isolated strain (vine rose)
Japanese>English
SakenowaRecord your sake experiences and discover your favorites
おおさわRegistered Date
Check-ins
256Favorite Brands
0Most Check-in Brands
Timeline
おおさわ
1,540 yen
Ingredients: Rice (Nagano Prefecture), Rice malt (Nagano Prefecture)
Rice Ingredients: Hitogochi (100% Yaehara rice grown in Tomi City, Nagano Prefecture)
Rice polishing ratio: 55
Alcohol content: 15
Japanese>English
おおさわ
1,760 yen
Ingredients: Rice (Nagano Prefecture), Rice malt (Nagano Prefecture)
Rice Ingredients: Hitogochi (100% Yaehara rice grown in Tomi City, Nagano Prefecture)
Rice polishing ratio: 55
Alcohol content: 15
Japanese>English
おおさわ
330 yen
Ingredients: Rice, rice malt, brewer's alcohol, sugar
Alcohol content: 15 degrees Celsius
Japanese>English
おおさわ
1,450 yen
Ingredients: Rice, rice malt (domestic), brewer's alcohol
Alcohol percentage: 19
Japanese>English
おおさわ
1,200 yen
Ingredients: rice, rice malt (domestic)
Rice used: 100% low-pesticide rice grown in Ina Valley for sake brewing
Rice polishing ratio: 91
Alcohol content: 15
Japanese>English
おおさわ
1,603 yen
Ingredients: Rice, rice malt, brewing alcohol
Alcohol content: 15.5
Sake meter degree: +3
Acidity: 1.2
Amino acidity: 1.0
Rice used: Koji rice, Kake rice (Akita Sake Komachi)
◯Polishing ratio：45
Japanese>English
おおさわ
1,790 yen
Rice：Yamadanishiki produced in Nara
Ingredients: Rice (domestic), Rice Koji (domestic)
Alcoholic Beverage: 15% abv.
Japanese>English
おおさわ
1,738 yen
Alcohol content/15% alcohol by volume
Rice polishing ratio/70
Ingredients/rice, rice malt (domestic)
Ingredient Rice/100% Yamadanishiki
Japanese>English
おおさわ
1,800 yen
Ingredients/ Rice (domestic), rice malt (domestic)
Brewing alcohol
Rice / Tosa Rei, Akebono
Rice polishing ratio/60
Alcohol content/ 15.0-15.9
Sake degree/+6
Acidity/1.2
Amino acidity/0.9
Japanese>English
おおさわ
1,600 yen
Alcohol content】15度
Ingredients] Rice, Rice malt (domestic)
Rice】Matsuyama Mitsui
Polishing ratio] 60
Sake meter】+4
Acidity】1.6
Amino acidity] 1
Japanese>English
おおさわ
2,233 yen
Ingredients:Rice, rice malt (domestic)
Ingredients:Domestic rice
Yeast: CEL-24
Alcohol Content: 14
Sake meter: -11
Acidity: 1.7
Amino acidity: 1.0
Rice polishing ratio: 50
Japanese>English
おおさわ
2,505 yen
Ingredients: Rice, Rice malt (Okayama Prefecture)
Ingredient Rice:Omachi(Okayama Prefecture)
Yeast: Kurazuke
Sake Degree: +15
Acidity: 1.7
Amino acidity: 1.6
Rice polishing ratio: 68
Alcohol content: 17-18
Japanese>English
おおさわ
1,980 yen
Ingredients : Rice (domestic), Rice malt (domestic)
Rice used：Hitogochiki produced in Nagano
Rice Polishing Ratio：59
Sake Degree: -2
Acidity: 1.6
Alcohol percentage: 16
Japanese>English
おおさわ
1,094 yen
Ingredients: Rice, rice malt, brewing alcohol
Alcohol percentage: 15.5%.
Sake degree: +5.0
Acidity: 1.1
Amino Acid: 1.1
Malted Rice type : Gohyakumangoku
Kake rice : Gohyakumangoku, others
Rice polishing ratio: 60
Yeast used: Association No. 701
Japanese>English
おおさわ
1,540 yen
Ingredients:Rice, rice malt (domestic)
Yeast : G2
Rice polishing ratio: 60
Alcohol content: 15
Sake degree: +3
Acidity: 1.2
Japanese>English
おおさわ
1,430 yen
Ingredients/rice (domestic), rice malt (domestic)
Brewing alcohol
Alcohol content/19%.
Japanese>English
おおさわ
1,100 yen
Sake strength/15%.
Sake degree/+6
Rice: Nagano rice
Polishing ratio/70
Japanese>English
おおさわ
1,914 yen
Ingredients: rice, rice malt (domestic)
Rice used: 100% Hachitan-Nishiki produced in Hiroshima Prefecture
Rice polishing ratio: 55
Sake degree: +0.5
Acidity: 1.4
Alcohol content: 16
Japanese>English
おおさわ
1,980 yen
Rice: Koji: Yamadanishiki, Kake: Gohyakumangoku
Rice polishing ratio: 55
Sake meter: +2
Acidity: 1.4
Alcohol content: 16-17
Japanese>English