URUさけ｜生酛好き🌾
Rice (Origin): 60% Yamadanishiki (produced in Taka-machi, Hyogo Prefecture), 40% Kinmonnishiki (produced in Kijimadaira, Shimotakai-gun, Nagano Prefecture)
Yeast:
Rice polishing ratio (%): 65
Alc (degree): 15
Japanese>English
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URUさけ｜生酛好き🌾
Ingredient rice (region of origin):
Yeast:
Rice polishing ratio (%): 50
Alc(degree): 16
Japanese>English
URUさけ｜生酛好き🌾
Rice Source: 100% Yamadanishiki (produced in Kanagawa Prefecture)
Yeast: Kyokai No. 9
Rice polishing ratio (%): 80
Alc(degree): 18
Japanese>English
URUさけ｜生酛好き🌾
Rice (Origin): 100% Hitogochi (Nagano Prefecture)
Yeast: Apple blossom yeast
Rice polishing ratio (%): 59
Alc(degree): 15
Japanese>English
URUさけ｜生酛好き🌾
Ingredient rice (region of origin):
Yeast:
Rice polishing ratio (%): 55
Alc(degree): 16
Japanese>English
URUさけ｜生酛好き🌾
Ingredients Rice (Producer):
Yeast:
Semolina (%): 60
Alc(Degree):19
Chinese>English
URUさけ｜生酛好き🌾
Ingredients Rice (Producer):
Yeast:
Semolina (%): 65
Alc(degree):15
Chinese>English
URUさけ｜生酛好き🌾
Ingredients Rice (Producer):
Yeast:
Semolina (%): 60
Alc(degree):15
Chinese>English
URUさけ｜生酛好き🌾
Rice (producing region): 100% Aiyama (Hyogo Prefecture)
Yeast: Shizuoka yeast NEW-5
Rice polishing ratio (%): 65
Alc(degree): 15
Japanese>English
URUさけ｜生酛好き🌾
The standard Otter Otter used to be Junmai Daiginjo 50, but it will be renewed as "45" in 2019.
Rice (production area): Yamadanishiki
Yeast:
Polishing ratio (%): 45
Alc (degree): 16
Japanese>English
URUさけ｜生酛好き🌾
We've got another shipment in stock this year: ⛄️
Rice (producing region): Domaine Sakura, 100% Yamadanishiki (produced in Sakura City, Tochigi Prefecture)
Yeast:
Rice polishing ratio (%): 60
Alc (degree): 13
Japanese>English
URUさけ｜生酛好き🌾
Ingredient rice (region of origin):
Yeast:
Rice polishing ratio (%):
Alc(degree): 15
Japanese>English
URUさけ｜生酛好き🌾
Rice (Origin): 100% Hitogochi (Nagano Prefecture)
Yeast:
Rice polishing ratio (%): 55
Alc(degree): 15
Japanese>English
URUさけ｜生酛好き🌾
Ingredient rice (region of origin):
Yeast:
Rice polishing ratio (%): 70
Alc(degree):
Japanese>English
URUさけ｜生酛好き🌾
Raw Rice (Prefecture): Izumi Sansho
Yeast:
Semen (%): 60%.
Alc (degree):
Chinese>English
URUさけ｜生酛好き🌾
Ingredient rice (region of origin):
Yeast:
Rice polishing ratio (%): 55
Alc(degree):
Japanese>English
URUさけ｜生酛好き🌾
Raw material rice (prefecture): Yuomachi
Yeast:
Rice flour (%):60
Alc（degree）:16
Chinese>English
URUさけ｜生酛好き🌾
Ingredients Rice (Producer):
Yeast:
Semolina (%): 55
Alc(degree):15
Chinese>English
URUさけ｜生酛好き🌾
Rice (Origin): 100% Sake Mirai (Yamagata Prefecture)
Yeast:
Rice polishing ratio (%): 50
Alc(degree):
Japanese>English
URUさけ｜生酛好き🌾
Rice (Origin): 100% Gohyakumangoku (Fukushima Prefecture)
Yeast:
Rice polishing ratio (%): 58
Alc(degree): 16
Japanese>English