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
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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
おおさわ
1.8L 3,250 yen (tax not included)
Rice:Kame-no-o from Ibaraki
Rice polishing ratio: 50
Alcohol content: 15%.
Yeast: Flower yeast "Himawari
Japanese>English
おおさわ
1,383 yen
Alcohol content: 15.5
Sake degree: +4
Rice (Origin): Yumehitachi (Ibaraki)
Rice polishing ratio: 60
Japanese>English
おおさわ
594 yen
Alcohol content: 15%.
Japanese>English
おおさわ
1,650 yen
Classification: Junmai-shu
Rice：Nagano Hitogochi
Rice polishing ratio: 65
Alcohol content: 15
Sake meter rating: -3
Acidity: 1.3
Japanese>English
おおさわ
1,980 yen
Ingredients:Rice, Rice malt
Rice: 100% Miyamanishiki produced in Nagano Prefecture
Polishing ratio: 50
Sake meter: around +3
Alcohol content: 17
Japanese>English
おおさわ
1,527 yen
Rice used: 90% sake brewing rice produced in Nagano Prefecture
Hime-no-Mochi rice produced in Shinano-cho: 10%.
Rice polishing ratio: 70
Yeast used: Nagano C yeast, Nagano D yeast
Alcohol content: 15%.
Sake meter: -11
Acidity: 1.8
Amino acidity: 1.3
Japanese>English
おおさわ
462 yen
Rice polishing ratio: 65
Alcohol content: 15%.
Sake degree: +4 to +6
Japanese>English
おおさわ
1,760 yen
Alcohol content/15%.
Rice polishing ratio / 59
100% Hitogochi rice produced in Chikuma City, Nagano Prefecture
Japanese>English
おおさわ
1,430 yen
Rice: Chiba Prefecture grown "Mushiakogane" and "Gohyakumangoku
Rice Polishing Ratio : 80% for Kake, 68% for Koji (flat rice polishing)
Alcohol Content: 16
Sake meter degree: +7.5
Acidity: 1.6
Amino acidity: 0.8
Yeast: No. 601
Japanese>English
おおさわ
2,178 yen
Chinese>English
おおさわ
1,320 yen
Ingredients: Rice (Nagano Prefecture), Rice Koji (Nagano Prefecture), Hitogochi whole rice
Alcohol content: 15
Rice polishing ratio: 59
Sake degree: +4
Acidity: 1.8
Amino acidity: 1.0
Japanese>English
おおさわ
1,650 yen
Japanese>English