おおさわ
450yen
Rice: Hidahomare (Gifu Prefecture)
Rice polishing ratio/60
Sake meter degree/+5
Acidity/1.8
Alcohol content/15.5
Japanese>English
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おおさわ
1,429 yen
Ingredients: Rice (domestic), Rice malt (domestic)
Rice Polishing Ratio：55
Alcohol content : 13
Japanese>English
おおさわ
1,429 yen
Ingredients: Rice (Nagano Prefecture), Rice malt (Nagano Prefecture)
Rice Polishing Ratio：55
Alcoholic Beverage : 13
Japanese>English
おおさわ
1,850 yen
Specific name: Junmai Ginjo
Rice used: Gohyakumangoku produced in Toyama Prefecture
Rice polishing ratio: 60
Alcohol percentage: 15
Fire-aged sake (with heat treatment)
Japanese>English
おおさわ
247円
■アルコール度数：15度以上16度未満
■精米歩合：麹米63％ 掛米63％
■原材料名：米（国産）、米麹（国産米）
おおさわ
2,200 yen
Ingredients/rice (100% Toyama Prefecture rice), rice malt
Rice polishing ratio/70
Alcohol content/14%.
Japanese>English
おおさわ
1,100 yen
Classification／Normal sake
Ingredients／Rice, rice koji, brewing alcohol
Alcohol content/14.0
Rice variety／Nagano Hitogochi, Yamae-Nishiki, etc.
Rice polishing ratio/70
Japanese>English
おおさわ
1,750yen
Rice/Yamada Nishiki
Seasoned rice/60
Degree/15 degrees
Chinese>English
おおさわ
2,750yen
Used rice/Miyanishiki
Rice blend/49
Degree of alcohol / 16.2 degrees (original)
Chinese>English
おおさわ
1,045 yen
Alcohol content: 15.3
Sake strength: 1
Acidity: 1.2
Rice type : Ordinary rice, Polishing ratio : 70
Kake Rice : Common rice Polishing ratio : 70
Japanese>English
おおさわ
1,650 yen
Japanese>English
おおさわ
1,320 yen
Sake strength/15
Sake degree/+6
Rice/100% Nagano rice
Rice polishing ratio/70
Japanese>English
おおさわ
1,900 yen
Rice variety／Place of origin】 Hitogochi/Nagano pref.
Rice polishing ratio】 55
Yeast】 Association No.701
Alcohol content】 15%.
Sake meter】 -5/1.8
Amino Acid】 0.9
Japanese>English
おおさわ
429 yen
Alcohol content: 14 to 15 degrees Celsius
Ingredients: Rice (domestic)
Rice malt (domestic)
Brewing alcohol
Japanese>English
おおさわ
1,584 yen
Alcohol content: 15%.
Rice: 100% Miyamanishiki
Rice polishing ratio: 59
Japanese>English
おおさわ
1,780 yen (720ml)
Alcohol content: 15 to 16 degrees Celsius
Rice: 100% Shirakaba-Nishiki produced in Nagano Prefecture
Rice polishing ratio: 59
Sake meter: -4
Yeast used: 1501
Acidity: 1.6
Amino acidity: 1.3
Japanese>English
おおさわ
1,210 yen
Alcohol content: 15%.
Rice: 100% Yamae-Nishiki produced in Nagano Prefecture
Polishing ratio 59
Japanese>English
おおさわ
1,526 yen
Place of Origin] Ibaraki Pref.
Ingredients] Gohyakumangoku
Alcohol content】15-16度
Polishing ratio] 55
Japanese>English
おおさわ
550 yen
Specific name: Junmai-shu
Rice used: 100% Nagano rice
Ingredients: Rice (domestic), Rice Koji (domestic)
Rice polishing ratio: 65
Alcohol content: 14 degrees
Sake degree: +2 degrees
Acidity: 1.2 degrees
Amino acidity: 1.1 degrees
Japanese>English
おおさわ
484 yen
Rice:Domestic
Rice malt: Domestic rice
Rice Polishing Ratio:50
Alcohol content: 15
Japanese>English