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Piquant, fresh, firm flavor and acidity.
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First experience with Miyazaki sake.
Clear, light sweetness and acidity.
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Ingredients (Koji rice): 20% Yamadanishiki (Kake rice): 80% pesticide-free Asahi rice
Alcohol: 14% abv.
It is a low-alcohol sake made from the original sake brewing process.
It is light, refreshing and easy to drink.
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玉旭五臓六腑に染み渡る純米酒
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Rice: Gohyakumangoku produced in Toyama
Polishing ratio 65
Yeast used: Kyokai 901
Alcohol percentage 15
Sake degree +1 to +3
Acidity 1.8
Light, refreshing and dry
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imayotsukasaIMA 牡蠣のための日本酒
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Rice：Gohyakumangoku
Rice polishing ratio: 65
Alcohol percentage: 12
Sake degree: -7
Acidity: 3.6
It has a strong sweetness and moderate acidity.
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Isojimanしぼりたて本醸造 生貯蔵
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Clear and refreshing taste
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Mellow taste with a pronounced sweetness of ripe fruit
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Fizzy, fresh, fruity and pleasantly sweet and sour.
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Gin no Sei from Akita 74
Yamadanishiki from Hyogo Prefecture 26
Rice polishing ratio: 45
Yeast: In-house yeast
Alcohol content: 16%.
Sake meter: +1.0
Acidity: 1.6
Amino acidity: 1.2
Once-fired unpasteurized sake
We immediately bought it because it is a limited edition sake only available twice a year, in April and October.
It has a refreshing sweetness and umami, mild acidity and bitterness, and a plump taste.
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It is brewed with the image of a melon, and the "3.33" comes from the "3" in the three-stage brewing process and the fact that the rice used for the fourth stage of brewing is 1/3 (0.33) of the normal amount.
It has a gassy, fresh, fruity sweetness and acidity.
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Rice used: 100% Yamae-Nishiki
Rice polishing ratio: 58
Alcohol content: 15.5
The sweetness-amami is followed by sweetness-acidity.
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Tangy and acidic on the tongue, with little sweetness and some alcohol.
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Shichikenjin Series (limited draft sake from the brewery)
Refreshingly dry with little sweetness
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海獺
Shichikenjin Series (limited draft sake from the brewery)
Fresh, fruity, with little bitterness and a slight sweet aftertaste.
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海獺
Sake rice: Kiyonishiki produced in Yamagata
Closing rice: Yamadanishiki from Hyogo Prefecture
Rice polishing ratio: 65
Sake degree: +5
Umami of rice, dry taste
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Bitter and pungent
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Melon-like aroma and sweetness, refreshing without acidity and bitterness.
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Rice used: "Shunyo" from Miyagi Prefecture
Rice polishing ratio: 80
Alcohol content: 15%.
Sake degree: -5
Acidity: 1.9
Amino acidity: 0.3
Yeast: Kyokai No. 601
Sake made from low-glutelin rice with a special protein composition that is mainly composed of indigestible proteins.
Sweet and sour, just like a white wine
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