うしとら
Ingredients : Rice (domestic), Rice malt (domestic)
Rice Polishing Ratio : 60
Alcohol content : 15
Japanese>English
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うしとら
Ingredients : Rice (domestic), Rice Koji (domestic)
Rice Polishing Ratio : 60
Alcohol content : 15%.
Japanese>English
うしとら
Rice polishing ratio : 55
Rice : Yamadanishiki produced in Hyogo Prefecture
Ingredients : Rice (domestic), Rice Koji (domestic)
Alcohol content : 15% (Unpasteurized)
Japanese>English
うしとら
Ingredients : Rice (domestic), Rice Koji (domestic)
Rice used : 100% Yamadanishiki
Rice polishing ratio : Koji rice 40%, Kake rice 35
Alcohol content : 16
Japanese>English
うしとら
Ingredients : Rice (domestic), Rice malt (domestic)
Rice used for making : 100% Gin-Ginga
Rice Polishing Ratio : 50
Alcohol content : 15
Japanese>English
うしとら
Ingredient Rice : Rice (domestic), Rice Koji (domestic)
Rice : 100% Gohyakumangoku produced in Fukui Prefecture
Rice polishing ratio : 55
Alcohol content : 17
Japanese>English
うしとら
Rice : Chiba Gohyakumangoku
Yeast used : Association 15◯1
Polishing ratio : Kake rice 80
Koji rice : 68
Alcohol content : 17
Master Brewer : Koichi Kawaguchi
Japanese>English
うしとら
Ingredients : Rice (domestic), Rice Koji (domestic)
Alcohol content : 17 to 18
Japanese>English
うしとら
Ingredients : Rice (domestic), Rice Koji (domestic)
Rice used for making rice : 100% Kabukiyuki (produced in Aomori prefecture)
Rice Polishing Ratio : 50
Alcohol Content : 14% abv.
Japanese>English
うしとら
Ingredients : Rice (domestic), Rice malt (domestic)
Rice used : 100% Yamadanishiki
Rice polishing ratio : 60
Alcohol content : 13% (Unpasteurized)
Production Date : 2024.06
Japanese>English
うしとら
Ingredients : Rice (domestic), Rice Koji (domestic)
Rice polishing ratio : 55
Alcohol content : 15%.
Japanese>English
うしとら
Ingredients : Rice (domestic), Rice Koji (domestic)
Rice polishing ratio : 55
Alcohol content : 17%.
Japanese>English
うしとら
Ingredients : Rice (domestic), Rice malt (domestic)
Rice Polishing Ratio : 55
Alcohol content : 16
Rice used : 100% Yamadanishiki (Hyogo Prefecture)
Japanese>English
うしとら
Ingredients : Rice (domestic), Rice Koji (domestic)
Alcohol content : 15%.
Rice Polishing Ratio : 65
Japanese>English
うしとら
Ingredients : Rice (domestic), Rice malt (domestic)
Rice used : 100% Yamadanishiki
Rice Polishing Ratio : 50
Alcohol content : 17
Master Brewer : Tadahiro Okada
Japanese>English
うしとら
Ingredients : Rice (domestic), Rice Koji (domestic)
Sake rice : 100% Tamakae produced in Shiga prefecture
Rice polishing ratio : 80
Alcohol content : 15%.
Japanese>English
うしとら
Ingredients : Rice (domestic), Rice malt (domestic)
Polishing ratio : 75
Rice used : Yamadanishiki (100%)
Alcohol content : 17%.
Japanese>English
うしとら
Ingredients : Rice (domestic), Rice malt (domestic)
Polishing ratio : Yamadanishiki 50%, Matsuyama-Mitsui 60% (Kake rice)
Raw material rice : 21% Yamadanishiki from Hyogo Prefecture, 79% Matsuyama-Mitsui from Ehime Prefecture
Alcohol content: 16%.
Japanese>English
うしとら
Ingredients : Rice (domestic), Rice malt (domestic)
Rice Polishing Ratio : 55
Alcohol content : 16%.
Japanese>English
うしとら
Ingredients : Rice (domestic), Rice malt (domestic)
Rice : 100% Omachi produced in Akaban area, Okayama
Rice polishing ratio : 55
Alcohol content : 16% to 17
Japanese>English