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Hanamup Junmai Ginjo Omachi
Ingredients: Rice (domestic), Rice Koji (domestic)
Rice used: 100% Omachi
Alcohol content: 16
Polishing ratio: 50
Japanese>English
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Arashido Junmai Ginjo 50% Omachi, Okayama
Omachi Summit Grand Prize
Manufacturer: Sugiyuu Warabioka Sake Brewery Limited Partnership
Heat treatment: Fire-quenching
Ingredients Rice, Rice malt
Alcohol 17%.
Rice: Omachi, grown in Okayama Prefecture
Polishing ratio 50%.
Yeast used: Kyokai 1801, Yamagata yeast
Sake meter degree -3
Acidity 1.5
Japanese>English
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Ohroku 2022⭐︎⭐︎ Honjozo
Japanese>English
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Tokuemon Pure rice unfiltered raw sake Nakatori Koji rice:55% Kake rice 60% Hachibanjin
Alcohol content +3.5
Acidity 1.6
Rice-agi: Koji 55%, Kake 60
Raw material: Hachinohe (Hiroshima)
Alcohol 17%∼18
Chinese>English
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Yui Yui Junmai Ginjo
100% Omachi rice produced at Yamazaki Farm in Okayama Prefecture
Alcohol content ---Degree of alcohol
Rice polishing ratio 50%.
Sake meter degree +18
Acidity --- degree
Capacity 720ml
Type: One time fire-fermentation
Japanese>English
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Meikyojosui m'24 Junmai Daiginjo
Rice used: Yamadanishiki/Miyamanishiki
Polishing ratio: 45
Sake degree: +3
Acidity: 1.6
Alcohol content・・・16
Japanese>English
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Meikyojosui m'23 Junmai Daiginjo
Ingredients : Yamadanishiki, Miyamanishiki
Rice polishing ratio : 45
Alcohol content : 16
Country of origin : Nagano, Japan Osawa Shuzo
Japanese>English
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Special Junmai using Yamanokami yeast
Alcohol Content
Explanation 15.5
Sake Degree
Explanation -2
Acidity
Explanation 2.1
Amino acidity
Explanation 2.4
Ingredients
Rice, Rice malt
Ingredient rice
Rohafu (Nara Prefecture)
Rice polishing ratio
60
Japanese>English
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Miyazumi Pure Rice Ginjo
Rice used 5 million koku
Milling 50%
Degree 16
Chinese>English
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Togahama Junmai Ginjo Haikara
Rice : Kabukiyuki
Rice Polishing Ratio : 50
Alcohol content : 13
Sake Degree : ±0
Acidity : 1.7
Produced in : Aomori Prefecture, Nishida Shuzo
Japanese>English
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Kido Junmai
Ingredients: rice, rice malt
Sake Degree: ---- Acidity: ----
Polishing ratio: Koji rice 50% (Yamadanishiki, Gohyakumangoku), Kake rice 60
Alcohol content: 15-16%.
Musashi Shinjo Mametai Sushi
Japanese>English
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KENKON Ichi Gin no Iroha
Type Junmai Ginjo
Capacity 1.8L
Alcohol content 16
Ingredients Rice (domestic), Rice malt (domestic)
Rice used: 100% Gin-no-Iroha
Polishing ratio 50%.
Sake degree -6
Sake Brewer: Onuma Sake Brewery/Miyagi Prefecture
Musashi-shinjo Mametai Sushi
Japanese>English
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Kamo Kanehide Autumn
Specified name: Tokubetsu Junmai-shu
Ingredients: Rice, Rice malt
Nama/Hiirei-shu (heat treated)
Store in a cool dark place
Sweetness/Saltyness: Medium ■Rice: Koji:Omachi Kake: Chusei Shin Senbon ■Polishing ratio: Koji rice: 50% Kake rice: 60% ■Alcohol level: 15% ■Sake alcohol level: +1.0 ■Acidity: 1.4
Musashi-shinjo Mametai Sushi
Japanese>English
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Waetsu by Saku Waetsu, limited to restaurants
Type / Specified name
Fruity / Junmai Ginjo
Alcohol content
15 degrees Celsius
Rice / Polishing ratio
Domestic rice / 60
Details
Musashishinjo Mametai Sushi
Japanese>English
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Yukino Kayasha Hiyoshi Oroshi
Manufacturer: Saiya Shuzoten Co.
Reading: Yukinobosha
Address：Yurihonjo City, Akita Prefecture
Specific name: Junmai Ginjo
Ingredients : Rice, Rice malt
Alcohol content: 15
Sake meter degree: +1.0
Acidity: 1.5
Rice：Yamada-Nishiki, Akita-Shu-Komachi
Rice polishing ratio：55
Condition: Fire-brewed
Japanese>English
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Chokaizan Junmai Daiginjo Unfiltered Nama-shu
Reading: Chokaisan
Address: Yurihonjo-shi, Akita Prefecture
Specific Name : Junmai Daiginjo
Ingredients : Rice, Rice malt
Alcohol content: 17
Sake meter degree: +2.0
Acidity: 1.5
Rice used for making：Akita Sake Komachi
Rice polishing ratio：48
Condition: Nama-shu
Japanese>English
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Kangiku monochrome2025
Junmai Daiginjo Unfiltered Nama Sake
100% Yamashu No. 4 produced in Yamagata Prefecture
Rice polishing ratio: 50
Alcohol content: 15%.
Producer: Kangiku Meikozo, Yamatake City, Chiba Prefecture
Japanese>English
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Summer Nama-zake
Manufacturer: Aoki Shuzo Co.
Reading: Gokeiji
Address：Koga City, Ibaraki Prefecture
Specific name: Junmai Ginjo
Ingredients: Rice, Rice malt
Alcohol content: 16
Sake Degree: -0.5
Acidity: 1.5
Rice used for making：Hitanishiki
Rice polishing ratio：55
Condition: Nama-shu
Japanese>English
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Sanzen Sakura Junmai Ginjyo 55% Nama-Ginjo Nama-Shu Kutouryu Higashikawa-cho, Hokkaido Sanzen Sakura Sake Brewery
Rice used: 100% Kuzuryu
Rice polishing ratio: 55
Alcohol content: 15
Producer: Sanzen Sakura Shuzo, Higashikawa-cho, Kamikawa-gun, Hokkaido
Japanese>English
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palm (of one's hand)
Kake rice: Yumen no Koka 60% polished rice
Koji rice: Yamadanishiki 60% polished rice
Sake Degree: ±0
Acidity:1.4
Amino Acidity: 1.3
Japanese>English