うしとら
Alcohol content : 15%.
Rice used for making the sake : 100% sake brewing rice
Rice polishing ratio : 65
Ingredients : Rice (domestic), Rice Koji (domestic)
Japanese>English
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うしとら
Ingredients : rice, rice malt
Rice Polishing Ratio : 65
Rice used for making : Omachi, grown in Yamato-cho, Mihara City, Hiroshima Prefecture, Japan
Grower : Susumu Doi, Kenji Matsuda
Alcohol Content : 19
Toji : Yasumasa Fujiwara
Japanese>English
うしとら
Ingredients : Rice (domestic), Rice malt (domestic)
Rice : 100% Fukunoka produced in Aizu
Rice Polishing Ratio : 50
Alcohol content : 15
Japanese>English
うしとら
原材料名 : 米（国産）, 米こうじ（国産米）
精米歩合 : こうじ米 50%, かけ米 60%
アルコール分 : 15度
うしとら
Ingredients : Rice (domestic), Rice Koji (domestic)
Rice : 100% Gohyakumangoku produced in Komatsu City, Ishikawa Prefecture
Alcohol content : 19
Rice Polishing Ratio : 60
Master Brewer : Naohiko Noguchi
Japanese>English
うしとら
Ingredients : Rice (domestic), Rice Koji (domestic)
Alcohol content : 11
Rice Polishing Ratio : 88
Japanese>English
うしとら
Ingredients : Rice (domestic), Rice malt (domestic)
Rice used : 100% Yamadanishiki
Rice Polishing Ratio : 50
Alcohol content : 17
Japanese>English
うしとら
Ingredients : Rice (domestic), Rice malt (domestic)
Rice : 100% Yamadanishiki produced in Kurodasho, Hyogo
Alcohol Content : 15% abv.
Japanese>English
うしとら
Ingredients : Rice (from Japan), Rice malt (from Japan)
Rice Polishing Ratio : 57
Alcohol content : 13.5
100% "Yamadanishiki" produced in Hyogo Prefecture is used.
Brewed with "Nada-no-miyamizu," one of the 100 best waters in Japan.
Japanese>English
うしとら
Ingredients : Rice (from Japan), Rice malted rice (from Japan)
Rice Polishing Ratio : Koji rice 65%, Kake rice 75
Alcohol content : 14.5
Japanese>English
うしとら
Ingredients : Rice (domestic), Rice malt (domestic)
Rice Polishing Ratio : 50
Alcohol content : 13
Toji : Ryunosuke Furudate
Japanese>English
うしとら
Ingredients : Rice (domestic), Rice malt (domestic)
Rice : 100% Bizen Omachi
Rice polishing ratio : 48
Alcohol content : 16
Japanese>English
うしとら
Ingredient Rice : 100% Yamadanishiki produced in Miki Bessho, Miki City, Hyogo Prefecture
Ingredients : rice (domestic), rice malt (domestic)
Rice Polishing Ratio : 50
Alcohol content : 15
Appropriate Temperature : 10-15 degrees Celsius
Japanese>English
うしとら
Ingredients : Rice (domestic), Rice malt (domestic)
Rice used for making : Koji rice : 100% Yamadanishiki
Kake rice : 100% Gohyakumangoku
Rice polishing ratio : 55
Alcohol content : 16% or more, less than 17
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 malt (domestic)
Rice Polishing Ratio : 70
Alcohol content : 17
Toji : Yuri Inoue
Japanese>English
うしとら
Ingredients : Rice (domestic), Rice Koji (domestic)
Rice : 100% Gohyakumangoku rice produced in Kyoto
Rice polishing ratio : 55
Alcohol content : 16
Japanese>English
うしとら
Ingredients : Rice (Ishikawa), Rice malt (Ishikawa)
Rice used for making : 100% Hyakumangoku No Shiro
Rice polishing ratio : 60
Alcohol content : 13% (Unpasteurized)
Slightly sparkling
Japanese>English
うしとら
Rice used : 100% En-no-Mai produced in Shimane Prefecture
Ingredients : rice (domestic), rice malt (domestic)
Rice Polishing Ratio : 48
Alcohol content : 15
Japanese>English
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