URUさけ｜生酛好き🌾
Ingredient rice (region of origin):
Yeast:
Rice polishing ratio (%): 55
Alc(degree): 16
Japanese>English
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URUさけ｜生酛好き🌾
Rice (Origin): 100% Nipponbare (Yamaguchi Prefecture)
Yeast:
Rice polishing ratio (%): 70
Alc(degree): 14
Japanese>English
URUさけ｜生酛好き🌾
Rice (producing region): 100% Hakutsuru-Nishiki (Hyogo Prefecture)
Yeast:
Rice polishing ratio (%): 33
Alc(degree): 16
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🌾
Ingredient rice (region of origin):
Yeast:
Rice polishing ratio (%): 50
Alc(degree): 15
Japanese>English
URUさけ｜生酛好き🌾
Rice Source: 100% Kame-no-o (Iwate Prefecture)
Yeast: Kyokai No. 601
Rice polishing ratio (%): 90
Alc(degree): 13
Japanese>English
URUさけ｜生酛好き🌾
Rice (Origin): 100% Omachi (Okayama Prefecture)
Yeast: Kyokai No. 701
Rice polishing ratio (%): 90
Alc(degree): 13
Japanese>English
URUさけ｜生酛好き🌾
Ingredient rice (region of origin):
Yeast:
Rice polishing ratio (%): 39
Alc(degree): 16
Japanese>English
URUさけ｜生酛好き🌾
Ingredients Rice (Producer):
Yeast:
Semolina (%): 55
Alc(degree): 17.5
Chinese>English
URUさけ｜生酛好き🌾
Rice (producing region): 100% Yamashu No. 4 (Yamagata Prefecture)
Yeast:
Rice polishing ratio (%): 50
Alc(degree): 15
Japanese>English
URUさけ｜生酛好き🌾
Rice (Origin): 100% Hashu Honor (Yamagata Prefecture)
Yeast:
Rice polishing ratio (%): 50
Alc(degree): 16
Japanese>English
URUさけ｜生酛好き🌾
Ingredient rice (region of origin):
Yeast: Kyokai No.6
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 (%): 50
Alc(degree): 15
Japanese>English
空純米大吟醸
URUさけ｜生酛好き🌾
Rice Source: 100% Yamadanishiki
Yeast:
Rice polishing ratio (%): 40
Alc(degree): 15
Japanese>English
URUさけ｜生酛好き🌾
Rice Source: 100% Yamadanishiki
Yeast:
Rice polishing ratio (%):
Alc(degree): 13
Japanese>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): 16
Japanese>English
URUさけ｜生酛好き🌾
Rice (Origin): 100% Domaine Sakura Yamadanishiki (produced in Sakura City, Tochigi Prefecture)
Yeast:
Rice polishing ratio (%): 60
Alc(degree): 13
Japanese>English
URUさけ｜生酛好き🌾
Rice (producing region): 100% Akita Sake Komachi
Yeast: Kyokai No. 6
Rice polishing ratio (%): 60
Alc(degree): 13
Japanese>English
URUさけ｜生酛好き🌾
Rice (producing region): 100% Akita Sake Komachi
Yeast: Kyokai No. 6
Rice polishing ratio (%): 88
Alc(degree): 13
Japanese>English