kawauso
A little drinking set at VISON in Taki, Mie
Sweet like muscat, rich
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kawauso
Sweetness: Slightly dry ■Rice: Domestic rice ■Polishing ratio: 60% ■Alcohol content: 15% ■Sake alcohol content: Not disclosed ■Acidity: Not disclosed
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kawauso
Sweetness: Slightly dry ■Rice: Yamadanishiki from Mie Prefecture ■Polishing ratio: 55% ■Alcohol level: 16% ■Sake alcohol level: Not disclosed ■Acidity level: Not disclosed
Japanese>English
kawauso
Dark fruit flavors such as banana and melon
Ingredients: Yamadanishiki
Rice Polishing Ratio : 40% for Koji rice, 50% for Kake rice
Sake meter: +3.5
Acidity: 1.4
Alcohol percentage: 16.1
Sake Beverage: Junmai Daiginjo
Japanese>English
kawauso
A richly flavored roginjo-shu brewed without time for brewers to sleep. It is named after the well-made raw sake that was collected in the auspicious "⼋" tank.
35% Solzan-Nishiki from Tojo, Saitama Prefecture
Boginjo
Alcohol content 16
Japanese sake degree +2.0
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kawauso
Yellowish transparent, green apple, banana, refreshing
This is the highest peak sake among Kuroryu's regular products, made by refining Yamada-Nishiki produced in Tojo-machi, Hyogo Prefecture to 40% and aging it at low temperature. This long-selling daiginjo-shu was pioneered in Japan in 1975 by applying the aging process to wine.
The passion of the brewers produces an elegant fruity aroma and fine taste.
Rice : Yamadanishiki
Rice polishing ratio: 40
Sake meter degree : +4.5
Alcohol content: 15
Place of Origin : Fukui Prefecture, Kuroryu Shuzo
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kawauso
Clear, transparent, ripe melon, high viscosity, sweet and mellow.
Rice polishing ratio: 55
Alcohol: about 18 degrees
Ingredients: rice, rice malt
Hachitan Nishiki
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kawauso
Type Junmai Ginjo
Type Nama-shu
Alcohol content 16%.
Rice / Polishing ratio: All Omachi from Akaban area / 60
Yeast used
Yellowish milky white, slightly effervescent, elegant sweetness reminiscent of cherry blossoms
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kawauso
Ingredients: Rice, Rice Koji
Rice polishing ratio 55
Kumamoto yeast (KA-1)
Sake degree +6.5
Acidity 1.7
Alcohol level 16
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kawauso
Sake Ingredients
Ingredients ... Rice (domestic), Rice Koji (domestic)
Ingredient rice ... 100% Gohyakumangoku
Polishing ratio ... 50%.
Sake degree ... +1
Acidity ... 1.3
Alcohol content ...16
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kawauso
Instead of the rich, mellow sweetness of conventional kijo-zake, it is a kijo-zake with a rich sweetness but a refreshing acidic aftertaste.
Category: Japanese sake (Junmai-shu)
Ingredients: rice (domestic), rice malt (domestic), sake
Rice used: Yamadanishiki
Rice polishing ratio: 70
Alcohol content: 14% (undiluted)
Re-joining
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kawauso
Producer Shimomura Shuzo (Hyogo Prefecture)
Rice used: 100% Yamadanishiki from Hyogo Prefecture
Kake rice: 100% Hyogo-Yume-Nishiki from Hyogo Prefecture
Polishing ratio 80
Yeast used: No. 7 series
Condition: Heated
Alcohol 15-16 degrees Celsius
Sake degree +8
Acidity/Amino acidity 2.1/1.9
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kawauso
Product Name Junmai Tamakashiwa
Type Junmai-shu
Raw material rice Hida Homare
Rice polishing ratio 55
Alcohol content 15
Sake Degree +2
Acidity 1.4
Amino acidity 0.8
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kawauso
PassionfruitSweet tropical aroma, light flavor
Seishu Junmai Ginjo Genshu
Alcohol content/18.5° Ingredients/rice (domestic), rice koji (domestic) Polishing ratio/60
Rice variety: 100% Yumesansui produced in Aichi Prefecture
Sake Degree / +2.0 Acidity / 1.8 Amino Acidity / 1.3
Seishu Yumesansui no Shu Oku Limited distribution
Yumesansui no Sake "Oku" is a newly developed product for limited release to specialty sake stores in major cities, primarily Tokyo and Nagoya. It is centered on "Yumesansui" sake rice produced in Aichi Prefecture, and has a distinctive sake quality.
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kawauso
Alcohol content 17
Rice polishing ratio 65
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kawauso
Rich, ripe fruit, melon dry.
Rice: Omachi (Okayama Prefecture) / Ingredients: rice, rice malt / Polishing ratio: 50% / Alcoholic strength: 17
Held in France
KURA MASTER 2018
Winner of the Gold Prize in the Junmai Ginjo category
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kawauso
Lightly cloudy like apple juice
Vigorous bubbles Fruity, low sweetness, high acidity
Very clear carbonation
The sake was designed by Nicolas Buff, a French contemporary artist living in Japan, and based on a folk tale from the Oga Peninsula in Akita Prefecture. It is a sparkling sake similar to the X-mas-type of previous years.
In addition to being brewed in wooden vats, it was aged in Japanese oak barrels for an extended period of time prior to secondary fermentation in the bottle.
Specific name: Junmai-shu
Rice： Akita Sake-Komachi
Rice polishing ratio: 55
Alcohol content: 11%.
Retail price 5,800 yen
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kawauso
Light yellow color with thickening
Well-ripened banana aroma. Taste is sweet and creamy, just like banana juice.
Sweetness/Salty: Fruity ■Rice: Domaine Sakura Kame-no-o, Domaine Sakura Yamadanishiki, Domaine Sakura Omachi ■Polishing ratio: Koji: 50%, Kake: 60% ■Alcohol level: 15 Sake Degree: undisclosed ■Acidity: undisclosed
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kawauso
55% polished rice (Gohyakumanshu produced in Fukui Prefecture)
Junshu Ginjyo light nigori vegetative sake
Japanese sake degree +3.0
Alcohol content 17
Yellowish light misty color, banana, La France, melon
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kawauso
From the Sake Brewer
Yamada-Nishiki is used as the raw material for all the rice. The aroma is fresh and invigorating, with a hint of rhumune, a juicy, light flavor, and the gentle richness and sweetness typical of Yamadanishiki. This light sake can be enjoyed in a variety of situations, both Japanese and Western. It is an unfiltered, unpasteurized, once-heated sake at 13 degrees.
Fresh sweetness like a green apple.
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