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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
海獺
Raw material rice: Yamadanishiki produced in Mie Prefecture
Polishing ratio 50%.
Sake strength -3
Acidity 1.7
Amino acidity 0.9
Alcohol 15.5
Japanese>English
海獺
Rice: Miyamanishiki
Polishing ratio 55
Alcohol 16%.
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海獺
Rice: Miyamanishiki
Polishing degree 80
Yeast: Akita-style flower yeast
Alcohol level 16
Full of flavor, but not dull.
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海獺
Rice: Gohyakumangoku
Rice polishing ratio 60
Alcohol: 16%.
It has a sweet to slightly umami taste, with sourness and bitterness in the aftertaste, but is generally light.
Japanese>English