かみたく
冷酒で。
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かみたく
At room temperature.
Rice polishing ratio 60%.
Japanese>English
かみたく
Warmed up lukewarm.
Rice polishing ratio 60%.
Japanese>English
Yoemon純米大吟醸「無濾過」
かみたく
冷酒で。
Morishima雄町 純米大吟醸
かみたく
冷酒で。
Yukinobijin純米吟醸 山田錦 6号酵母
かみたく
冷酒で。
Suwaizumi純米吟醸 満天星
かみたく
Warmed up.
Rice polishing ratio 50%.
Japanese>English
Rumikonosake山廃特別純米酒 雄町 火入れ
かみたく
Warmed up lukewarm.
Rice polishing ratio 60%.
Sake degree +7
Acidity 1.6
Japanese>English
Hohai純米吟醸 豊盃米
かみたく
Warmed up lukewarm.
Rice polishing ratio 55%.
Japanese>English
かみたく
At room temperature.
Rice polishing ratio 60%.
Japanese>English
ShinomineVert 亀ノ尾 80 -純米 無濾過生原酒-
かみたく
Warmed up lukewarm.
Rice polishing ratio 80%.
Japanese>English
Keisenあらばしり生酒 純吟 ICHIMATSU
かみたく
冷酒で。
かみたく
Warmed up lukewarm.
Rice polishing ratio 53
Sake degree +2
Acidity 1.2
Japanese>English
Jokigenお燗純米 山田錦
かみたく
Warmed up. It's really good.
Rice polishing ratio 65%.
Sake degree +1
Acidity 1.7
Japanese>English
かみたく
Warmed up lukewarm.
Rice Polishing 65%.
Sake content Not disclosed
Acidity Not disclosed
Japanese>English
かみたく
Warmed up.
Rice Polishing Ratio 55
Sake degree +3
Japanese>English
Masumi純米酒 奥伝寒造り
かみたく
Warmed up lukewarm.
Rice polishing ratio 70%.
Sake Meter:+1
Acidity: around 1.7
Japanese>English
かみたく
Warmed up lukewarm.
Rice polishing ratio 70%.
Sake degree +3.5
Acidity 1.3
Japanese>English
かみたく
Warmed up lukewarm.
Rice polishing ratio 60%.
Sake meter +1～+2
Acidity 1.5～1.6
Japanese>English
Tatsuriki特別純米 生もと仕込み
かみたく
Warmed up lukewarm.
Rice polishing ratio 65
Sake degree +1
Acidity 1.8
Japanese>English