Katanosakura＜愛山＞生酛仕込純米 (直汲み) 無濾過・生・原酒
Nichi
It has umami, acidity and sharpness.
100% Aizan rice produced in Hyogo Prefecture
Polishing ratio 65
Yeast: Kyokai No. 7
Sake degree +2.0
Acidity 2.1
Amino acidity 1.6
Alc. degree 17
Japanese>English
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Kozaemon純米吟醸 初のしぼり
Nichi
Slightly mellow and sweet. A little sourness. Favorite taste. Dewa Tsanzan, Sake meter value: -4.0, Acidity: 1.8
Japanese>English
Nichi
Mellow, fruity. I like the taste. Not like the label? It is delicious. Sake degree 3, Acidity 1.8
Japanese>English
Nichi
Gorgeous. It has the same tendency as that of Naminon, but it is less quirky.
It seems to be less mellow.
Rice polishing ratio 50%.
Sake degree +4
Acidity 1.4
（1.4 (8)
Japanese>English
Naminooto限定中汲み 純米吟醸 山田錦
Nichi
Full-bodied, gorgeous, yet firm
100% Yamada Nishiki
Rice polishing 60%.
Sake content 0
Acidity 1.7
（Acidity)
Japanese>English
Chikumanishiki活性純米生原酒 搾ったまんま
Nichi
Firm. Good flavor.
Not flashy?
Miyamanishiki from Nagano Prefecture
Polishing 65%.
Sake degree -7
Acidity 1.6
(7)
Japanese>English
Nichi
It tastes rich and thick, like a raw sake, even though it is fire-aged. This is delicious. 100% Yamadanishiki, Junmai Daiginjo, Polishing ratio 40%.
Specific name: Junmai Daiginjo-shu
Ingredients: rice, rice malt
Rice polishing ratio 40
Rice used: Yamadanishiki
Alcohol level 16
Acidity 1.4
Sake Degree +1
Japanese>English
ヤマサン正宗佐香錦 純米吟醸 生原酒
Nichi
Firm taste.
Japanese>English
Kujira純米 山田錦 中取り 無濾過生原酒
Nichi
ガス感あり