あさりんご
Sake with a good balance of acidity and umami.
Rice (domestic), Rice Koji (domestic), Polishing ratio 60%, Alcohol 16%.
Japanese>English
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あさりんご
It was a cosy sake with just the right amount of fizz and a refreshing taste!
Rice (domestic), rice malt (domestic), contract cultivated, 100% "Fukunohana" rice suitable for sake brewing, 65% polished rice ratio, 16% alcohol by volume
Japanese>English
あさりんご
Refreshingly delicious sake
Rice (domestic), Rice Koji (domestic), Brewing alcohol, Rice polishing ratio 65%, Alcohol 17% Alcohol
Japanese>English
あさりんご
It had a fresh taste with a refreshing gasiness.
Rice (domestic), Rice Koji (domestic), Brewing alcohol, Polishing ratio 45%, Alcohol content 16
Japanese>English
あさりんご
It had a very light and dry taste.
Rice (domestic), rice malt (domestic), brewing alcohol, 15% alc.
Japanese>English
あさりんご
It was a delicious sake with a refreshing flavor and mellow taste.
Rice (domestic), Rice Koji (domestic), No.7 yeast, Polishing ratio 55%, Alcohol 17%.
Japanese>English
あさりんご
Tarekuchi tasty!
Rice (domestic), Rice Koji (domestic), Brewing alcohol, 19% alc.
Japanese>English
あさりんご
It was a rich and delicious sake.
Rice (domestic), Rice Koji (domestic), Alcohol 14%, Polishing ratio 50%.
Japanese>English
あさりんご
Slightly effervescent, refreshing and delicious sake.
Rice (domestic), Rice Koji (domestic), Polishing ratio 55% (Koji rice), 60% (Kake rice), Alcohol content 15 degrees Toji Shota Motosaka
Japanese>English
あさりんご
It is a refreshing but delicious sake!
Rice (domestic), rice malt (domestic), rice polishing ratio 60%, alcohol 16%.
Japanese>English
あさりんご
Tasake's first experience with new sake raw❗️Slim and tasty sake
Rice (domestic), Rice Koji (domestic), Rice polishing ratio 55%, Alcohol 16%.
Japanese>English
あさりんご
Rice (domestic), Rice Koji (domestic), Rice Polishing Ratio 45%, Alcohol 15.5
Japanese>English
あさりんご
Sake brewery established in 1866 (Keio 2)
Rice (domestic), Rice Koji (domestic), Rice Polishing Ratio 70%, Alcohol 17%, Sake Degree +2, Acidity 1.8
Japanese>English
あさりんご
It was a clear and delicious sake.
Rice (domestic, 100% suitable for sake brewing), rice malted rice (domestic, 100% suitable for sake brewing), alcohol content between 15 and 16%, rice polishing ratio: koji rice 59%, kake rice 59%.
Japanese>English
あさりんご
Comparison of sake made with different rice!
Left: Rice and Rice Koji (100% Miyamanishiki from Nagano Prefecture), Polishing ratio 55%, Alcohol 15%.
Right: Rice and Koji (100% Etsuji from Shizuoka Prefecture), Polishing ratio 55%, Alcohol 15%.
Japanese>English
あさりんご
Limited edition sake brewed by a female brewer
Rice, rice malt (100% Miyamanishiki from Nagano Prefecture), rice polishing ratio 60%, alcohol 16%, sake degree ±0, acidity 1.7
Japanese>English
あさりんご
It is a delicious sake without being heavy.
Rice (domestic), Rice Koji (domestic), Alcohol 16%, Rice polishing ratio 55
Japanese>English
あさりんご
It had a strong flavor.
Rice (domestic) Rice Koji (domestic) Polishing ratio: Koji rice 55% Kake rice 60% Alcohol 14
Japanese>English
あさりんご
It was a refreshing and delicious sake!
Rice (domestic), Rice Koji (domestic), Rice used: 100% Gohyakumangoku from Fukui Prefecture, Polishing ratio 65%, Alcohol 14.5
Japanese>English
あさりんご
This was the first Yoshida Kura u in a long time. It is a refreshing sake with a slight effervescence and clarity.
Rice (Ishikawa rice), rice malted rice (Ishikawa rice), raw rice (100% Hyakumangoku No Shiro), 60% polished rice ratio, 13% alcohol by volume (undiluted sake).
Japanese>English