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It is gassy and refreshing.
It has a nice sharpness, and you can drink it all the time.
A stable and tasty sake.
Rice polishing ratio 65%, alcohol 16%.
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Misato Nishiki is used for 50% Koji and 50% Kake.
The mild melon-like aroma gently spreads in the mouth, and the taste is clear and fine.
The moderate acidity tightens the entire sake.
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Rice used: Hanamika Polishing ratio: 50
Alcohol percentage: 16
Sake degree: ±0 Acidity: 1.6
A new sake with a clean, fresh flavor.
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Shiboritate Activated Nigori Sake
Rice type： Yamadanishiki (Sakura City, Tochigi Prefecture)
Rice Polishing Ratio : Koji rice - 50%, Kake rice - 60%/td
Alcohol content : 13% (undiluted)
Freshness like muscat and pear.
The sweetness overflows with transparency and moist bitterness.
It has a tangy gasiness that keeps you from getting tired of drinking it.
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Rice：100% Kami no Ho produced in Mie Prefecture
Rice polishing ratio: 60% Alcohol content: 15
The sweetness of the sake is harmonized with the nigori, and the tangy gasiness can also be enjoyed. The moderate acidity gives it a brilliant sharpness.
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Junmai Akita Sake Komachi
Harazake Nama Hashiwado
Crisp and strong citrus acidity.
The sharp bitter and astringent aftertaste is relatively mild.
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Aromas of white lilies, soda, and some vanilla. Mild residual fermentation gases, with a good amount of acidity and sweetness.
Alcohol 13 degrees.
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Limited to retailers. 15% alc.
Sweet aroma with just the right amount of gas.
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Kamikigen (O) Nama-Zume (once-fired)
Brewing alcohol 15% alc.
There are cheap but really good sake...
Price: 1,150 yen. The best in cost performance.
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KINOENE METEORSHOWER
Rice: Miyamanishiki, 15% alc.
Gentle umami from Miyamanishiki, with a sharpness that quickly disappears.
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Modern Mukonin SENKOKU
Ingredient Rice: Domaine Sakura Yamadanishiki
Alcohol 14%.
The aroma is slightly fruity but restrained.
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