Dassai［獺祭 純米大吟醸45］
R
［Otters Junmai Daiginjo 45]
Ingredients : rice, rice malt
Rice Polishing Ratio : 45
Alcohol content : 16%.
Producer : Asahi Shuzo Co.
Naturally sweet and refreshing
Japanese>English
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Seisen［清泉 純米吟醸］
R
［Seisen Junmai Ginjo]
Ingredients : rice, rice malt
Polishing ratio : 55
Alcohol content : 15
Producer : Kusumi Shuzo Co.
Other Information : The brewery associated with Natsuko's sake
Natural taste and sake-like flavor with low sweetness
Japanese>English
Shinshu Kirei［信州亀齢 純米吟醸〈無濾過生原酒〉］
R
［Shinshu Kamerei Junmai Ginjo (unfiltered unpasteurized sake)
Ingredients : rice, rice malt
Rice used : 100% Hitogochi produced in Nagano Prefecture
Polishing ratio : 55
Alcohol content: 16%.
Master Brewer : Mitsuri Okazaki
Producer : Okazaki Shuzo Co.
Refreshingly natural sweetness and sparkling sensation
Japanese>English
Shinshu Kirei［信州亀齢 純米酒］
R
［Shinshu Kamerei Junmai-shu]
Ingredients : rice, rice malt
Rice used: 100% Hitogochi produced in Nagano Prefecture
Polishing ratio : Koji rice 55%, Kake rice 70%.
Alcohol content : 15
Master Brewer : Mitsuri Okazaki
Producer : Okazaki Shuzo Co.
Crisp and sweet without a sake feel
Japanese>English
Kawanakajima Genbu［川中島 幻舞 吟醸］
R
［Kawanakajima Genmai Ginjo]
Ingredients : rice, rice malt, sake alcohol
Rice polishing ratio : 49
Alcohol content : 15%.
Master Brewer : Mariko Chino
Manufacturer : Sake Senkurano Co.
Light and refreshing, with just the right amount of sweetness
Japanese>English
Kaze no Mori［風の森 露葉風 807］
R
［Kaze no Mori, Dew Leaf Breeze 807]
Ingredients : Rice (domestic), Rice malt (domestic)
100% dewy leaf wind produced in Nara Prefecture
Deep groundwater from the Kongo-Katsuragi mountain range, ultra-hard water, hardness: around 214mg/L
Rice polishing ratio : 80
Alcohol content : 17%.
Producer : Yucho Shuzo Co.
Pref. : Gosho-city, Nara pref.
Japanese>English
Yuki no Mayu (Kamosu Mori)［kamosu mori］
R
［kamosu mori]
Ingredients : Rice (Niigata Prefecture), Rice Koji (Niigata Prefecture)
Rice polishing ratio : 60
Alcohol content: 14% alcohol by volume
Producer : Naeba Shuzo Co.
Prefecture : Niigata Prefecture
The taste of rice and banana-like sweetness is combined with a carbonation sensation.
Japanese>English
Gakki Masamune［楽器正宗 愛山中取り 純米吟醸］
R
［Aizan Nakadori Junmai Ginjo]
Ingredients : 83% Banshu Aiyama
Rice polishing ratio : 60
Alcohol content : 15
Producer : Ohki Daikichi Honten
Pref. : Honmachi, Yabuki-cho, Nishishirakawa-gun, Fukushima
The delicious taste of rice and the sweetness of rice are well-balanced.
Japanese>English
Denshu［田酒 特別純米酒］
R
［Tazake Special Junmai Sake]
Ingredients : Rice (domestic), Rice Koji (domestic)
Rice polishing ratio : 55
Alcohol content : 16%.
Producer : Nishida Shuzoten Co.
Pref. : Aomori, Aomori city, Aomori pref.
The sharp taste of rice
Japanese>English
Kamonishiki［荷札酒 生詰原酒 純米大吟醸］
R
［Namazake Junmai Daiginjo]
Ingredients : rice (domestic), rice malt (domestic)
Ingredient Rice : 100% domestic rice
Polishing ratio : 50
Alcohol content : 14% (Unpasteurized)
Producer : Kamo Nishiki Shuzo + NK
Prefecture : Kamo-city, Niigata
Fruitiness and rice flavor
Japanese>English
R
［UA Maple leaves]
Senkou × UNITED ARROWS
Ingredients : rice (domestic), rice malt (domestic)
Ingredient rice : 50% Domaine Sakura-Kame-no-o (produced in Sakura City, Tochigi Prefecture)
Domaine Sakura - Kame-no-o (produced in Sakura City, Tochigi Prefecture) 50%.
Domaine Sakura - Yamadanishiki (Sakura City, Tochigi Prefecture) 25
Domaine Sakura - Omachi (Sakura City, Tochigi Prefecture) 25
Rice polishing ratio: 90
Alcohol content : 14% (undiluted)
Japanese>English
R
［Junmai-shu Omachi] Nama-shu, limited brewing
Ingredients : Rice (domestic), Rice Koji (domestic)
Rice used: 80% Yumachi, 20% Yamadanishiki
Polishing ratio : Koji rice 50%, Kake rice 65
Alcohol content : 14% (original)
Specification : Unfiltered raw sake
Producer : Senkin Co.
Prefecture : Baba, Sakura-shi, Tochigi
Producer : Senkin Co.
Prefecture : Baba, Sakura-shi, Tochigi
Senkin" means "crane" in Japanese.
Domaine. SENKYO has made all of its rice into a domaine. The rice is planted only in fields that are on the same water vein as the groundwater (brewing water) that flows into the food. The rice and water promise the best marriage for Senkyoku. The Classic Series is classically brewed with an early fire-quenching process and modernized with rich acidity and sweetness in a low-alcohol volume by taking advantage of the characteristics of Omachi, a late rice variety, and the ultra-soft water of the terroir SENKYO.
Japanese>English
R
［Junmai-shu Omachi] Nama-shu, limited brewing
Ingredients : Rice (domestic), Rice Koji (domestic)
Rice used: 80% Yumachi, 20% Yamadanishiki
Polishing ratio : Koji rice 50%, Kake rice 65
Alcohol content : 14% (original)
Specification : Unfiltered raw sake
Producer : Senkin Co.
Prefecture : Baba, Sakura-shi, Tochigi
Senkyo means "crane. In order to bring out 100% of the energetic potential of the town rice, we pursued juicy acidity and transparency. We pursue a natural production process and do not add any modifications to the sake after it is squeezed. We value the pure and unadulterated taste. This natural sake is made with the best techniques to produce an elegant aroma and a mellow, delicate taste without any added flavors.
Japanese>English
R
［Water and Ethica.]
Ingredients :
Domaine Sakura - 40% Yamadanishiki (produced in Sakura City, Tochigi Prefecture)
Domaine Sakura - Kame-no-o (Sakura City, Tochigi Prefecture) 30%.
Domaine Sakura - Omachi (Sakura City, Tochigi Prefecture) 30%.
Rice polishing ratio: 60
Alcohol content : 14% (Unpasteurized)
Specification : Namo yeast - Assemblage
Producer : Senkin Co.
Prefecture : Baba, Sakura-shi, Tochigi
Ethica" is a book written by Spinoza, a 17th century philosopher. The philosophy of Spinoza, who found the "always" in nature, and the water of life met. Modernizing the traditional "raw" production method, we have created an assemblage of three types of sake: Yamadanishiki, Oreo, and Omachi.
The old and new making is a new-age sake that fits into modern life.
Japanese>English