あさりんご
Rice (domestic), Rice Koji (domestic), Rice Polishing Ratio 60%, Alcohol 15%, 100% Yamadanishiki from Hyogo Prefecture used as the raw material.
Japanese>English
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あさりんご
Rice (domestic), Rice Koji (domestic), Polishing ratio 50%, Alcohol 15%.
Japanese>English
あさりんご
Uonuma area limited edition
Rice (domestic), Rice Koji (domestic), Polishing ratio 60%, Alcohol 15.5
Japanese>English
あさりんご
Rice Rice Koji Brewing alcohol Polishing ratio Koji rice 50% Kake rice 55% Alcohol content 15
Japanese>English
あさりんご
Kikuhime is "rich and umami".
Rice (domestic), Rice Koji (domestic), Rice Polishing Ratio 65%, Alcohol 18%.
Japanese>English
あさりんご
Rice (Noto), Rice Koji (Noto), Brewing alcohol
Rice polishing ratio 67%, alcohol content 18%.
Japanese>English
あさりんご
Alcohol content 16% Rice (domestic) Rice Koji (domestic) Ingredient rice (100% Bizen Omachi used) Polishing ratio 55
Japanese>English
あさりんご
Rice (domestic), Rice Koji (domestic), Polishing ratio 50%, Alcohol 17%.
Japanese>English
あさりんご
100% Hyakumangoku No Shiro
Polishing ratio 60
Alcohol content 13
Japanese>English
あさりんご
Polishing ratio 50%.
Alcohol content 16
Japanese>English
あさりんご
It was a junmai sake with a refreshing apple-like overtone that passed through the nose☺️.
Ingredients: Rice (Ishikawa), Rice Koji (Ishikawa)
Rice: 100% Gohyakumangoku
Rice polishing ratio 60
Alcohol content 17
Japanese>English
あさりんご
It was a refreshing flavor ☺️.
Japanese>English
あさりんご
It was fresh and fragrant ☺️.
Japanese>English