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Using 8 types of sake rice
Naming Background
In reference to the Japanese myth "Yamata-no-orochi" (the eight-forked serpent), eight types of sake rice are used in the sake making process at "eight different times". This is the story of how each sake rice plays its own role and is sublimated into a sacred sake.
Ingredients: Rice, rice malt
Ingredients: Rice, rice malt ◆ Ingredient: Gohyakumangoku 2% (koji rice)
Hitogokochi: 4% (original malted rice)
Yamadanishiki 4％ （Moto koji） Hitogochi 4％ （Moto koji
Ginpu 12％ （Moto koji） Kitashizuku 6
Kitashizuku 6％ （Nakakagomi） Comet 24％ （Nakakagomi
Comet 24％ （Nakakakegi)
Yumesasara 8％ （Tome Koji)
Omachi 40％ （Tome Koji)
Yeast: Not stated
Rice polishing ratio: 55
Sake meter : -1
Acidity ： 1.6
◆ Alcohol percentage: 16.8
Japanese>English
海獺
Rice used: Miyamanishiki
Rice polishing ratio: 55
Yeast used: No.10
Sake meter: +2
Acidity: 1.5
Alcohol content: 15
It has a mysterious ginjo aroma and flavor, with a strong acidity and a refreshing aftertaste.
Japanese>English
海獺
Rice used: Yamae-Nishiki
Alcohol content 15°.
Clear and refreshing
Japanese>English
海獺
Rice used: Yamadanishiki
Rice polishing ratio: 50
Sake Degree: ±0
Acidity: 1.5
Alcohol content: 15
Fruity, with a pronounced sweetness on the palate, followed by a lingering acidity.
Japanese>English
海獺
Omachi, Okayama, 50% polished rice
Sake strength -3
Acidity 1.8
Amino acidity 1.0
Alcohol 15.5
Japanese>English
海獺
Rice] Manzai/Chiyonishiki
Rice polishing ratio] 55
Sake meter] -19% [Sake meter] -19% [Acidity] 3.7
Acidity] 3.7
Amino Acidity] 1.5
Amino acidity] 1.5
Sweet and sour with a white wine-like flavor.
Japanese>English
