ragiragi
3.8
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ragiragi
3.5
ragiragi
3.8
ragiragi
3.5
ragiragi
3.5
They say it is made by an ancient process with no filtration.
Japanese>English
ragiragi
3.5
ragiragi
3.8
ragiragi
3.8
Toji: Noto/Nambu Toji
Sake rice: Shunyo (produced in Niigata Prefecture)
Alcohol content: 14%.
Japanese>English
ragiragi
3.8
Toji:KURAMOTO
Sake rice: Akebono (Okayama Prefecture)
Rice polishing ratio: 55
Sake degree: +4
Acidity: 1.6
Amino acidity: 1.1
Alcohol percentage: 17.5
Japanese>English
ragiragi
3.8
Toji: KURAMOTO
Alcohol content: 14
Other information undisclosed
Japanese>English
ragiragi
4.0
Sake rice: undisclosed
Rice polishing ratio: 50%.
Alcohol content: 16.5%.
Colorless
Light, summery taste
Japanese>English
ragiragi
3.8
Toji:Kurahama
Sake rice: Yamadanishiki (produced in Nose)
Rice polishing ratio: 60
Sake degree: +11
Acidity: 1.9
Alcohol percentage: 17
Yeast: No. 9
Brewing year: 29BY
The color is a light yellow with brownish tints.
The sake rice is also made by the brewer, which is unusual for a sake brewer.
Japanese>English
Ubusuna山田錦 二農醸 2023
ragiragi
4.2
Toji:Brewer
Sake Rice: Yamadanishiki, grown in Wasui Town in the Kikuchi River basin
Rice Polishing Ratio : Koji Rice 55%, Kake Rice 55
Alcohol Content : 13
Pale milky white, cloudy, slightly effervescent.
Mild acidity.
It has an interesting story about the brewer, such as the 12 missions he set for himself.
Japanese>English
ragiragi
4.5
Toji: Nanbu Toji
Polishing ratio: 50
Sake rice: Yamada-Nishiki, Hyogo Pref.
Alcohol Content: 16 to 17 degrees Celsius
Vintage: 2002
Refining: Shifted from room temperature to low temperature
Brownish yellow color
Aromas of caramel, nuts, pickles, rice and mirin. It has a nose of rice, and the taste is cleaner than the unaged type. However, the complexity of the flavor has not been lost.
Japanese>English
ragiragi
4.2
Toji:KURAMOTO
Rice Polishing Ratio:Undisclosed
Sake rice: Yamada-Nishiki, grown in Nara Prefecture
Alcohol Content: 14
Nearly colorless and clear. The aroma is like yogurt with strong acidity and a hint of wood.
The taste is quite mellow and penetratingly natural. The acidity is also mellowly integrated, and the aftertaste is wavering.
Japanese>English
ragiragi
3.9
Toji: Nanbu Toji
Rice polishing ratio: 60
Sake rice: Yamada-Nishiki, Hyogo Pref.
Alcohol content: 15%.
Fairly pale lemon yellow color.
Yogurt aroma. The acidity is round.
The aroma is thick and layered, with a powerful mid-palate and a long, lingering finish that is not blurred.
Japanese>English
ragiragi
4.0
Toji: Noto Toji
Rice polishing ratio: 55
Sake Rice: Aizan (Hyogo Prefecture)
Vintage 2018
Alcohol: 19%.
The color is light and almost transparent.
The aroma is gorgeous, fresh and fruity. It has a strong ginjo aroma.
The attack is strong and powerful. It would go well with sea urchin.
It is said that the characteristic of Aizan is its tight aroma.
Japanese>English
ragiragi
3.5
ragiragi
3.8
ragiragi
3.8