おおさわ
1,580 yen
Ingredients:Rice(domestic),Rice Koji(domestic)
Rice: 100% Miyamanishiki produced in Asahi-mura, Shinshu
Rice polishing ratio: 60
Alcohol content: 15
Japanese>English
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おおさわ
1,705 yen
Ingredients/rice, rice malt (domestic)
Ingredient rice: Hitogochiki produced in Nagano Prefecture
Rice polishing ratio/70
Alcohol content/17.2
Japanese>English
おおさわ
800 yen per cup
Rice：Azahi-no-Yume produced in Gunma Prefecture
Rice polishing ratio: 90
Water used for brewing：Takezunrenmine subsoil water (selected as one of the best 100 waters in the Kanto area)
Koji ratio：40.4
Malted Rice type : Yellow malted rice for shochu, White malted rice for shochu
Sake Mole Making Process : Nama yeast
Yeast : No yeast
Alcohol Content : 12% (undiluted)
Glucose : 6.1
Sake meter: -42
Acidity: 5.3
Amino Acid: 2.6
Japanese>English
おおさわ
500 yen per cup
Ingredients : Rice, Rice malt
Rice used: Domaine Sakura Yamadanishiki
Rice Polishing Ratio：50
Alcohol content : 15
Japanese>English
おおさわ
1,557 yen
Rice：100% Yumenokoh from Fukushima Prefecture
Rice polishing ratio: 65
Sake degree: -4
Acidity: 1.6
Alcohol percentage: 16
Yeast used: Utsukushimakou yeast
Japanese>English
おおさわ
1,375 yen
Rice/Kiso-mura Akita Sake Komachi
Rice polishing ratio/60
Alcohol/15% alcohol by volume
Japanese>English
おおさわ
1,650 yen
Rice used: Takananishiki (Nagano Prefecture)
Specific name: Junmai-shu
Rice polishing ratio: 70
Sake meter rating: +2
Acidity: 1.0
Body temperature: 16 degrees Celsius
Japanese>English
おおさわ
1,760 yen
Ingredients/rice, rice malt (domestic)
Sake rice/Hitogochiki
Alcohol/-15% alcohol by volume
Sake degree / -4
Acidity/2.1
Rice polishing ratio/59
Yeast/Kyokai 701
Japanese>English
おおさわ
1,539 yen
Ingredients/rice, rice malt (domestic)
Brewing alcohol
Alcohol content/15%.
Sake degree/+7
Japanese>English
おおさわ
2,013 yen
Ingredients/rice, rice malt (domestic)
Rice/ 100% Miyamanishiki
Rice polishing ratio/59
Alcohol content/17
Japanese>English
おおさわ
1,980 yen
Rice polishing ratio: 59
Alcohol content: 17%.
Rice used: Nagano rice
Japanese>English
おおさわ
1,652 yen
Rice used: Miyamanishiki produced in Nagano Prefecture
Rice polishing: 70%.
Firing: Yes (once in the bottle)
Alcohol content: 17%.
Japanese>English
おおさわ
1,595 yen
Rice used/Hitanishiki produced in Ibaraki
Rice polishing ratio/55
Yeast used: Beconia flower yeast
Sake meter degree/+18
Acidity/1.3
Alcohol/17
Japanese>English
おおさわ
1,980 yen
Ingredients/rice(domestic),rice malt(domestic)
Alcohol content/17.4
Rice/Yume-sasara
Rice polishing ratio/55
Sake degree/+1
Acidity/1.7
Nama/Hiire Nama
Japanese>English
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
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