うしとら
Ingredient rice : 100% Hyogo-Kitanishiki (Shin-Gin polished rice)
Ingredients : rice (domestic), rice malt (domestic)
Rice Polishing Ratio : 55
Alcohol content : 14
Japanese>English
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うしとら
Ingredients : Rice (domestic), Rice malt (domestic)
Rice Polishing Ratio : 60
Alcohol content : 15
Japanese>English
うしとら
Ingredients : Rice (domestic), Rice Koji (domestic)
Rice Polishing Ratio : 60
Alcohol Content : 17%.
Sake Degree : +3
Japanese>English
うしとら
Ingredients : Rice (domestic), Rice malt (domestic)
Rice used : 100% Hachitan-Nishiki grown in Hiroshima
Rice polishing ratio : 60
Alcohol content : 16
Japanese>English
うしとら
Ingredients : Rice (domestic) , Rice Koji (domestic)
Rice polishing ratio : 39
Alcohol content : 16
Japanese>English
うしとら
Ingredients : Rice (domestic), Rice malt (domestic)
Rice used for making : 100% Kasama rice
Rice Polishing Ratio : 50
Alcohol content : 14% or more but less than 15
Japanese>English
うしとら
Ingredients : Rice (domestic), Rice malt (domestic)
Rice Polishing Ratio : 69
Alcohol content : 15
Japanese>English
うしとら
Ingredients : Rice (domestic), Rice malt (domestic)
Rice Polishing Ratio : 60
Alcohol content : 15
Japanese>English
うしとら
Ingredients : rice (domestic), rice malt (domestic)
Rice : 100% Gohyakumangoku
Rice polishing ratio : 55
Rice Producers : Jyan Nouin Kaizen Kumiai
Alcohol content : 16
Japanese>English
うしとら
Ingredients : Rice (domestic), Rice malt (domestic)
Yamadanishiki produced in Kurodasho, Hyogo Prefecture (100%)
Alcohol content : 15% abv.
Japanese>English
うしとら
Ingredients : Rice (domestic), Rice Koji (domestic)
Rice Polishing Ratio : 50
Alcohol content : 16
Rice used : Yatan 35 (75%), Yamadanishiki (24%)
Japanese>English
うしとら
Rice used for making the rice : 100% Aiyama (Shin Gin Junmai)
Ingredients : Rice (domestic), Rice malt (domestic)
Rice Polishing Ratio : 50
Alcohol content : 15
Japanese>English
うしとら
Ingredients : Rice (domestic), Rice malt (domestic)
Rice Polishing Ratio : 60
Alcohol content : 15
Japanese>English
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