mori
Koshi Summer Pilgrimage Sake Hoshiai
Fruity, fresh mid-palate like namaishu
Alcohol content 16.0
Rice type: Yamadanishiki + Gohyakumangoku
Rice polishing ratio 58
Sake meter +1.0
Acidity 1.5
Japanese>English
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津島屋純米酒 父なるライン
mori
Tsushima-ya Gaiden
Junmai-shu der Vater Rhein Perlwein 2021 summer Father Line
Name of the brewer：Mishirozakura Jozo (Gifu)
Raw material rice: 100% Miyamanishiki from Nagano Prefecture
Rice polishing ratio: 60
Sake content: Undisclosed
Acidity: undisclosed
Alcohol content: 11 degrees
Yeast used: undisclosed
Sparkling
Japanese>English
mori
Noguchi Shohiko Research Institute Pure Rice Unfiltered Raw Sake 5 million koku
Chinese>English
mori
natural gift
TypeJunmai Ginjo
Ingredients Rice, Rice malt
Raw rice <Hyogo Prefecture> Aiyama
Polishing ratio 50%.
Alcohol content 15%.
Sake degree
Yeast
Acidity-
Amino acidity
It has the sweetness of Aizan, but with good sharpness.
Good taste
Japanese>English
mori
Eikoh Fushi Star Festival
Ingredients : Rice, Rice malt
Alcohol content: 16.5
Sake degree: -5.0
Acidity : 1.9
Rice type : Manamusume
Rice polishing ratio: 50
Condition: Raw sake
Slightly sweet taste
Crisp and clean flavor.
Good taste
Japanese>English
mori
Kouei Kiku Sunburst
lightly burnt & normal
12% alcohol
Strong acidity as the name suggests
Both are delicious
Japanese>English
mori
Ohmine 2grain Ohmine 2grain Yamadanishiki 35
IngredientsRice(Domestic),Rice malt(Domestic)
Alcohol content 14.5
Rice used: Yamadanishiki from Yamaguchi Prefecture
Polishing ratio 35
Japanese>English
mori
KAGIKU TRUE WHITE Junmai Daiginjo Nama Genshu
Brewer】Sangiku Meijo
Alcohol content】15
Ingredients] Rice, Rice malt
Rice] Omachi
Rice polishing ratio】50
Sake degree] -4
Acidity] 1.6
Amino Acid] 0.4
Fresh, sweet ginjo aroma.
It has a rich flavor in the mouth.
good taste
Japanese>English
mori
Kangiku True Red Omachi 50
Junmai Daiginjo Origarami Nama Genshu
Raw Rice : Omachi
Rice Polishing Ratio : 50
Alcohol content : 16
Good Taste
Japanese>English
mori
Senkou Kestrel
Sweet and spicy: Sweet and sour
Rice type：Domaine Sakura Yamadanishiki
Polishing ratio：Koji:50% Kake:60
Alcohol level: 14 degrees
Sake degree: Undisclosed
Acidity：Not disclosed
Good Taste
Japanese>English
Fusano Kankiku青玉 ブルーサファイア
mori
Chrysanthemum Blue Sapphire Blue Ball
Rice: Yamadanishiki, Gohyakumangoku
Rice polishing ratio 50%.
Yeast used: M310
Sake degree -12
Acidity 1.3
Alcohol content 14
Good taste
Japanese>English
mori
Eikoh Fushi - Mori no Kumasan
Junmai Daiginjo
Raw rice: Morinokuma-san
Rice polishing ratio 50%.
Sake degree -12
Acidity 1.8
Frequency: 15 degrees
Slightly sweet, but it does not linger and is refreshing to drink.
Good taste
Japanese>English
mori
Odeyaka Natsu no Junmai Ginjo
Rice polishing ratio 60%.
16% alcohol
Refreshing
Slightly gassy
Easy to drink and delicious
Japanese>English
Aramasaコスモスラベル
mori
Shinsei Akizakura 2020
Rice type: Improved Shinko
Rice polishing ratio: 55% for koji rice, 60% for kake rice
Yeast used: Kyokai No.6
Easy to drink
Good taste
Japanese>English
mori
Shiraoi Yumeginka Junmai Ginjo
Raw material rice: Yumeginka
Rice polishing ratio 55
Sake degree +5
Acidity 1.5
This sake was recommended to me by a sake shop when I asked for a slightly dry, refreshing and beautiful sake.
Japanese>English
mori
Tosa-turu Junmai Daiginjo
Yamada Nishiki
Rice polishing ratio 40%.
Sake degree +4
Japanese>English
mori
Shirakou Daiginjo Sarasouju
100% Yamada Nishiki
Rice polishing ratio 40%.
Alcohol 17.5
Sake degree +3
Acidity 1.2
Japanese>English
Hiraizumiマル飛 山廃純米大吟醸
mori
Tobiraizumi Marutobi Yamahai Junmai Daiginjo
Raw Rice: Momota
Polishing ratio 50%.
Alcohol 15 degrees
Sake degree +1
Acidity 1.8
Japanese>English
Glorious Mt.Fujishootingstar
mori
Eikoh fuji shooting star
Ingredients : Rice(domestic), Rice malt(domestic)
Sake rice used: 100% Haenuki
Sake Rice Production Area: Yamagata Prefecture
Rice Polishing Ratio：60
Yeast used: Yamagata Yeast
Sake Meter: -2.0
Acidity: 1.9
Amino Acidity: 0.7
Alcohol Content: 15.8
Easy to drink and delicious.
Japanese>English
mori
Tobiraizumi Keyaki-kura
Ingredients : Rice, Rice malt, Brewing alcohol
Rice polishing ratio: 35
Sake degree : +5
Acidity : 1.3
Amino acidity: 1.0
Alcohol content: 15.0 - 15.9
Rice type: Yamada Nishiki (produced in Hyogo prefecture)
Yeast used: Akita style flower yeast AK-1
Clean drinking and gorgeous aroma.
Delicious
Japanese>English