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KOJIROEITAKOJIROEITA

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The origins of the sake you've drunk are colored on the map.
Gunma
2(25%)
Nagano
2(25%)
Aomori
1(12.5%)
Osaka
1(12.5%)
Fukuoka
1(12.5%)

Timeline

KOJIROEITAKOJIROEITA
ええじかんTHE OSAKA STATION HOTEL開業記念純米大吟醸
Daimon BreweryOsaka
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21
KOJIROEITA
Junmai Daiginjo-shu, produced by Daimon Shuzo Co., Ltd. for the Osaka Station Hotel, has an appealing aroma and a refreshing taste. The perfect balance of umami and sourness harmonizes well with a wide range of dishes. Ingredients: Rice (domestic), rice malt (domestic) Rice used: 100% Yamadanishiki produced in Hyogo Prefecture Alcohol content: 16 Rice polishing ratio: 50
Japanese>English
KOJIROEITAKOJIROEITA
Sadaijin酛TOKYO限定おりがらみ純米吟醸無濾過おりがらみ
Ootone ShuzoGunma
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23
KOJIROEITA
Limited edition sake of "Hashihashi TOKYO Tokyo Station, Tokyo Midtown Yaesu 3F Ingredients : Rice (domestic), Rice malt (domestic) Rice Polishing Ratio：60 Alcohol Content : 15 Sake meter degree: -1 Acidity: 1.3
Japanese>English
KOJIROEITAKOJIROEITA
Shichida純米　七割五分磨き純米無濾過
Tenzan ShuzoSaga
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21
KOJIROEITA
This sake is brewed with locally produced high quality sake rice and famous water with fireflies flying around, and is a completely unfiltered, once-fired Junmai-shu from the 21st century. Ingredients: rice (domestic), rice malt (domestic) Rice polishing ratio: 75 Rice used: Yamadanishiki (100%) Alcohol content: 17
Japanese>English
KOJIROEITAKOJIROEITA
Daisekkeiリンゴ酸（長野R酵母）多酸性酵母仕込純米
Daisekkei ShuzoNagano
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18
KOJIROEITA
Limited edition junmai sake made with malic acid-hyperproducing yeast (once-fired) born in Nagano Prefecture. The "R" in Nagano R yeast comes from the initials of "malic acid" and "2028," the year the yeast was born. The result is a sake with a gorgeous, full aroma and a sour taste derived from malic acid. With an alcohol content of 13%, this junmai sake is easy to drink, and its refreshing taste and pleasant acidity make it perfect for the hot season. It is a bottle that should be served crisp and cold. Ingredients: rice, rice malt (all Hitogochi produced in Nagano Prefecture) Rice polishing ratio: 65 Alcohol content: 13%. Sake meter: -18 Acidity: 3.1
Japanese>English
KOJIROEITAKOJIROEITA
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23
KOJIROEITA
Itoshima City, Fukuoka Prefecture, where Shiraito Shuzo is located, is famous throughout Japan for its production of Yamada-Nishiki sake rice. The sake is brewed with the heart and soul of this wonderful rice, and gently pressed with a traditional honey wood press. Please enjoy "Tanaka Rokuugo," a sake born in the rice paddies of Yamada-Nishiki. Alcohol content: 14%. Ingredients : Rice (domestic), Rice malt (domestic) Ingredients : 100% Yamadanishiki produced in Itoshima Rice Polishing Ratio：65
Japanese>English
KOJIROEITAKOJIROEITA
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17
KOJIROEITA
100% Takananishiki produced in Nagano Prefecture Brewed in the severe cold of Minami-Shinshu. It has a rich, gorgeous ginjo aroma and a crisp, dry taste. Ingredients: rice (domestic), rice malt (domestic) Rice polishing ratio: 60 Alcohol content : 16
Japanese>English

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