あさりんご
Rice (domestic), Rice Koji (domestic), Alcohol 16%, Polishing ratio 60%, Rice used: 100% Kuranohana
It was a delicious sake with a clean mouthfeel and good acidity!
Japanese>English
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あさりんご
Rice (domestic), Rice Koji (domestic), Alcohol 16%, Polishing ratio 44%, Rice used: 100% Kuranohana
It had a refreshing ginjo aroma and a clean taste.
Japanese>English
あさりんご
Rice (domestic), rice malt (domestic), alcohol content 15%, rice polishing ratio 50%.
It is a delicious sake with a clean mouthfeel but with a strong sake flavor.
Japanese>English
あさりんご
It is a delicious sake with a dry, refreshingly acidic taste.
Rice (domestic), Rice Koji (domestic), 100% Hyakumangoku No Shiro rice, Polishing ratio 50%, Alcohol 15%.
Japanese>English
あさりんご
Light and refreshing ginjo-shu
Rice, rice malt, brewing alcohol, rice polishing ratio: 50% for koji rice, 55% for kake rice, alcohol content 15%.
Japanese>English
あさりんご
It was dry and refreshing!
Rice (100% Yamadanishiki from Shizuoka Prefecture), Rice Koji (100% Yamadanishiki from Shizuoka Prefecture), Polishing ratio 55%, Alcohol 17%.
Japanese>English
あさりんご
It is a delicious sake with a subtle acidity and a good mouthfeel.
Rice (from Japan), rice malt (from Japan), rice polishing ratio 55%, alcohol content 15%.
Japanese>English
Miyamagikuしぼりたて生酒 氷温貯蔵
あさりんご
Slightly dry and pleasantly delicious sake with a ginjo aroma.
Rice (domestic), rice malt (domestic), brewer's alcohol, 18% alcohol by volume
Japanese>English
あさりんご
Dry Junmai!
Rice (domestic), rice malt (domestic), rice polishing ratio 70%, alcohol 15%.
Japanese>English
あさりんご
It has a smooth and refreshing taste.
Rice (domestic), rice malted rice (domestic), 60% polished rice, 17% alcohol by volume, 100% Gohyakumangoku rice (produced in Ishikawa Prefecture)
Japanese>English
あさりんご
It has a clean mouthfeel, but the robust flavor spreads in the mouth afterwards!
Rice (domestic), Rice Koji (domestic), 100% Yamadanishiki from Hyogo Prefecture, Polishing ratio 50%, Alcohol 16%.
Japanese>English
あさりんご
Dry sake!
Rice (domestic), Rice Koji (domestic), Polishing ratio 50%, Alcohol 15%.
Japanese>English
あさりんご
The freshness of the acidity of Yamahai and the slight bubbles are very good! After all, Yoshida Kurau is delicious!
Rice (Ishikawa), rice malted rice (Ishikawa), 100% Ishikawamon rice, 60% polished rice, 13% alcohol by volume (undiluted)
Japanese>English
あさりんご
It was a dry and refreshing daiginjo!
Rice (domestic), Rice Koji (domestic), Brewing alcohol, Alcohol content 15%, Rice polishing ratio 50%.
Japanese>English
あさりんご
It was a beautiful daiginjo with gold leaf!
Rice (domestic), rice koji (domestic rice), brewing alcohol, gold leaf, alcohol content between 15 and 16 degrees Celsius, rice polishing ratio 50%.
Japanese>English
あさりんご
It is a Junmai Daiginjo with a clean and smooth taste.
Rice (domestic), rice malt (domestic), rice polishing ratio 50%, alcohol content 15%, sake degree +4, acidity 1.4
Japanese>English
あさりんご
Dry and sharp ❗️
Rice (domestic), Rice Koji (domestic), Polishing ratio 46%, Alcohol 15%, Rice used for brewing: 100% Hyakumangoku No Shiro (produced in Ishikawa Prefecture)
Japanese>English
あさりんご
It is a dry and refreshing Junmai-shu!
Rice (domestic), Rice Koji (domestic), 100% Hokkaido Ginpu, Polishing ratio 50%, Alcohol 15.5
Japanese>English
あさりんご
A very easy-drinking daiginjo with a pleasant mouthfeel.
Rice (domestic), Rice Koji (domestic), Brewing alcohol, Polishing ratio 50%, Alcohol content 15%.
Japanese>English
あさりんご
Junmai Daiginjo with carbon dioxide gas sealed in.
It was a sparkling wine with a strong sake flavor, unlike a sparkling wine with a light sparkling taste.
Rice (domestic), rice malt (domestic), carbon dioxide gas, rice polishing ratio 50%, alcohol content 11%.
Japanese>English