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Rice and Koji
Brewing alcohol
Alcohol content: 15° C
Japanese>English
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Rice polishing ratio . . 59
Alcohol content . . 15% alcohol by volume
Ingredient rice . Hitogokochi 100% (Kasuga Sake Brewery's own pesticide-free rice)
Japanese>English
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Rice polishing ratio 55
Alcohol content 15%.
Japanese>English
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Rice polishing ratio 60
Alcohol content: 17-18 degrees Celsius
Japanese>English
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100% Omachi rice produced in Okayama Prefecture
Polishing ratio 50%.
Alcohol 15%.
Japanese>English
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Summer Only Nigori Sake
Rice polishing ratio 55
Alcohol content 15
Japanese>English
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Yamada Nishiki
Wine yeast
Rice polishing ratio 55
Alcohol content 16
Japanese>English
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Rice polishing ratio . . 55
Alcohol content . . 14% alcohol by volume
Japanese>English
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Rice polishing ratio 40
Alcohol content 15%.
Toji: Miki Fujioka
Japanese>English
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100% Hinohikari rice
Polishing ratio 50%.
Alcohol content: 14% or more but less than 15
Japanese>English
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100% Hachitan-Nishiki rice produced in Hiroshima Prefecture
Polishing ratio 60
Alcohol content 15
Japanese>English
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Rice: 100% Yamadanishiki
Rice polishing ratio 55
Alcohol content 15%.
Japanese>English
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Rice: 100% Yamadanishiki
Polishing ratio 50%.
Alcohol content 16%.
Japanese>English
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Rice: 100% Omachi
Polishing ratio 60
Alcohol content 13%.
Japanese>English
Fukuwagura純米大吟醸
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Rice: 100% Yamadanishiki produced in Mie Prefecture
Rice polishing ratio 40
Alcohol content 15%.
Japanese>English
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Rice: 100% Yamadanishiki
Polishing ratio 60
Alcohol content 17%.
Toji: Masao Fujii
Japanese>English
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Rice: 100% Omachi
Polishing ratio 50%.
Alcohol content 15
Toji: Shoichiro Morishima
Japanese>English
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Rice: 100% Yamadanishiki
Polishing ratio 75
Alcohol content 17%.
Japanese>English
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Rice polishing ratio 60
Alcohol content 15%.
Master Brewer Tomohiro Uchiyama
Japanese>English