うしとら
Ingredients : Rice (domestic), Rice malt (domestic)
Rice used : 100% Yamadanishiki produced in Kanagawa Prefecture
Rice polishing ratio : 58
Alcohol content : 17
No. 104/420
Japanese>English
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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)
Alcohol content : 13%.
Japanese>English
うしとら
Ingredients : rice (domestic), rice malt (domestic), 100% strong rice
Rice polishing ratio : 50
Alcohol content : 16
Japanese>English
うしとら
Ingredients : Rice (produced in Kikuchi River basin, Kumamoto), Rice malt (produced in Kikuchi River basin, Kumamoto)
Alcohol content : 13% abv.
Japanese>English
うしとら
Ingredients : Rice (domestic), Rice Koji (domestic)
Rice polishing ratio : 60
Alcohol content : 17%.
Japanese>English
うしとら
Ingredients : Rice (domestic), Rice Koji (domestic)
Rice polishing ratio : Koji rice 60%, Kake rice 65
Alcohol content : 15
Japanese>English
うしとら
Ingredient rice : 100% Jinriki
Alcohol content : 16%.
Ingredients : rice (domestic), rice malt (domestic)
Rice Polishing Ratio : 65
Japanese>English
うしとら
Ingredients : Rice (domestic), Koji (domestic)
Rice Polishing Ratio : 50
Rice used : Gohyakumangoku (100%)
Alcohol content : 16
Japanese>English
うしとら
Ingredients: Rice (Aomori), Koji (Aomori)
Polishing ratio: Koji rice 55%, Kake rice 50%.
Alcohol content: 16% (original)
Japanese>English
うしとら
Ingredients: Rice (domestic), Koji (domestic)
Rice: 100% Omachi grown in Okayama Prefecture
Rice polishing ratio: 55
Alcohol percentage: 15
Production Manager: Yasunori Sugita (Nanbu Touji)
Japanese>English
うしとら
Alcohol content: 15%.
Ingredients: Rice (domestic), Rice malt (domestic)
Rice polishing ratio: 50
Japanese>English
うしとら
Ingredients Rice(Domestic), Koji(Domestic)
100% Yamadanishiki
Alcohol content 15
Polishing ratio 55
Japanese>English
うしとら
Ingredients : Rice (domestic), Koji (domestic)
Polishing ratio 50%.
Alcohol content 14
Japanese>English
うしとら
Ingredients : Rice (domestic), Koji (domestic rice)
Alcohol content : 15%.
Rice Polishing Ratio : 65
Rice used for making sake: Gohyakumangoku (Iwamuro Sake Rice Club)
Accompanying rice: Kame-no-o (Sorano Terrace)
Nakamai Koshihikari (Tetsuya Yamada)
Tome rice Koshi-tanrei (Akio Suzuki)
Japanese>English
うしとら
Ingredients : Rice (domestic), Koji (domestic), Brewer's alcohol
Rice : 100% Gohyakumangoku
Alcohol content : 20
Japanese>English
うしとら
Ingredients : Rice (domestic), Koji (domestic)
Made with rice grown in Hiroshima Prefecture
Rice Polishing Ratio : 60
Alcohol content : 16
Japanese>English
うしとら
Ingredients : Rice (domestic), Koji (domestic)
Rice used for making : Yamadanishiki (100%)
Rice farmer : Mr. Naoya Kano
Alcohol Content : 15% abv.
Japanese>English
うしとら
Ingredients : Rice (domestic), Koji (domestic)
Rice Polishing Ratio : 50
Rice : Omachi produced in Akaban, Okayama
Alcohol content : 15
Japanese>English
うしとら
Ingredients : Rice (domestic), Koji (domestic)
Rice used : 100% Celebration rice produced in Kyoto
Rice Polishing Ratio : 60
Alcohol content : 18
Japanese>English