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Hanamaru Junmai Ginjo Omachi
Ingredients: Omachi
Polishing ratio: 50
Sake degree: -7.4
Acidity: 0.9
Alcohol percentage: 16
Sake type: Junmai Ginjo
Japanese>English
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Hatsumode
Raw unfiltered sake
Koji rice used: 5 million koku
Rice used: 5 million koku
Koji rice: 60% of the total amount of rice used
Kake-refined rice: 60% (%)
Yeast used: Meili yeast
Chinese>English
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Tenzan Junmai Ginjyo Nama - Peachy light nigori
Alcohol content 10
Rice / Polishing ratio Yamadanishiki / 55
Sake meter: -68 / Acidity: 3.2 / Amino acidity: 3.2 / Yeast: Red yeast
Japanese>English
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Izumihashi Megumi
Ingredients] Rice (domestic), rice malt (domestic)
Rice used: 100% Yamadanishiki produced in Ebina City
Polishing ratio] 58
Alcohol content】16度
Japanese>English
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Yukino Kayasha Yamahai Junmai
Provenance: Yurihonjo City, Akita Prefecture
Structure: Yamahai Junmai
Rice: Yamadanishiki Akita Sakekomachi
Rice polishing ratio: 65
Sake meter degree: +1
Acidity: 1.8
Alcohol content: 16-17%.
Japanese>English
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Isshaku-Suisei Junmai-Ginjo Fukuro-hari Nama-Shu
Sake Brewer : Fukurokuju Shuzo
Location: Gojome-cho, Minami-Akita-gun, Akita Prefecture
Capacity: 1,800ml
Rice： Miyamanishiki (produced by Gojome-machi Sake Rice Research Association, Akita Prefecture)
Rice polishing ratio: 50
Yeast: Akita yeast
Alcohol content: 16.2
Sake degree: +2
Acidity: 1.4
Sales period: December
Japanese>English
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Ichinen Fudo TABIBITO F2
Rice：Yamadanishiki produced in Shinshiro
Rice polishing ratio: 60
Sake Degree: ±0
Acidity: 1.7
Amino acidity: 0.5
Yeast: F2
Alcohol content: 15
Japanese>English
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Takachiyo 59 Junmai Ginjo Hanafukuyuki Nama-no-Mazake
Sake Brewer : Takachiyo Shuzo(Niigata pref.)
Type：Junmai Ginjo Nama
Ingredients : Rice, Rice malt
Sake meter degree: Sake value: +2 Acidity: 1.5
Rice polishing ratio: 59% flat polished rice (Hanabukiyuki from Aomori)
Alcohol: 16
Japanese>English
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Look out for special pure rice, unfiltered raw sake, Miyan-nishiki.
Raw rice：Miyanishiki from Nagano prefecture
Refined rice: 60
Alcohol content：16%
Chinese>English
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Gobashi Saito no Shizuku Junmai Ginjyo Shiboritate Nama-no-Hara Sake
Maker：Sakai Shuzo Co.
Address：Iwakuni-shi, Yamaguchi Prefecture Specific name：Junmai Ginjo
Ingredients : Rice, Rice malt
Alcohol Content: 17
Sake Degree: +2 Acidity: 1.7
Rice used for making：Saito no Shizuku(75%), Yamadanishiki(25%)
Rice polishing ratio：55%,55
Condition: Nama-shu
Japanese>English
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First grandson Aizan, Polished 45
Maker：Tohoku Meizo Co.
Address：Sakata City, Yamagata Prefecture
Specific name：Nama-moto Junmai Daiginjo Nama-narashu
Ingredients : Rice, Rice malt
Alcohol content : 17.5
Sake meter rating : +1
Acidity : 1.6
Rice type：Aiyama
Rice polishing ratio：45
Condition: Nama-shu
Japanese>English
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Jyozora Junmai Hanasaka Rabbit
Sake Brewer: Hachinohe Sake Brewery Co.
Rice：General rice produced in Aomori
Polishing ratio: 65
Sake meter degree: -13
Acidity: 3.3
Alcohol content: 15
Year of production: 2025
Japanese>English
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Nanasho Junmai Ginjo Unfiltered Nama Sake
Ingredients: Rice (domestic), Rice Koji (domestic)
100% Miyamanishiki rice produced in Matsukawa Village, Nagano Prefecture
Polishing ratio: 55
Acidity: around 1.6
Sake Degree: ±0
Japanese>English
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Purple Space Turtle Tail GALAXY2025
Maker：Shiba Shuzo Brewery
Reading：Shisora
Address：Shiwa-machi, Shiwa-gun, Iwate
Specific name : Junmai Daiginjo
Ingredients : Rice, Rice malt
Alcohol content: 15
Sake meter degree: -1
Acidity: 1.8
Rice used: Kame-no-o
Rice polishing ratio: 50
Condition: Nama-shu
Japanese>English
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Manjusen Junmai Ginjyo Nama Light Nigori
Type Junmai Ginjo
Type
Nama-zake
Alcohol content 17
Rice / Polishing ratio Yamadanishiki / 58
Yeast used
Japanese>English
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Kaiun Junmai Namaizu Unfiltered
Produced by Doi Shuzojo (Shizuoka Prefecture)
Specific name: Junmai-shu
Ingredients: rice, rice malt
Nama/Hiirei Nama-shu (without heat treatment)
Sweetness: Slightly dry ■Rice: Yamadanishiki ■Polishing ratio: 55% ■Alcohol level: 17% ■Sake alcohol level: Not disclosed ■Acidity level: Not disclosed
Japanese>English
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Shoyuki Special Honjozo
Place of Origin
Yui Town, Anbara-gun, Shizuoka Prefecture, Japan
Grape Varietal
Yamadanishiki
Sake Brewer
Kanzawagawa Sake Brewery (Shimizu-ku, Shizuoka City, Shizuoka Prefecture)
Type
Special Honjozo (60% polished rice)
Japanese>English
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Shidaizumi Ginjo, Raw Storage Sake
Chinese>English
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Kitano Nishiki Prototype
Specific name Junmai
Rice used: Hokkaido rice
Polishing ratio 70%.
Alcohol content 15
Japanese>English
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Hitohada Koishi Yamahai Junmai
Gohyakumangoku
Polishing ratio 65
Japanese>English