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FUKUKAI No. 2
Ingredients : Yamadanishiki produced in Hirado
Rice Polishing Ratio : Undisclosed
Alcohol content : 14
Produced in: Fukuda Shuzo, Nagasaki Prefecture
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Yamazan Junmai Ginjo Yamadanishiki Gowari Gobu Unfiltered Unrefined Unmixed Sake
Rice used: 100% Yamadanishiki from Hyogo Prefecture
Polishing ratio: 55
Master brewer: Yuki Kurihara
Alcohol content: 15
Producer: Yamazan Shuzo, Ueda-shi, Nagano
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Hanamup Junmai Ginjo Omachi
Provenance: Yuzawa, Akita Prefecture ■Structure: Junmai Ginjo ■Capacity: 1800ml ■Price (main body): 3,800 yen
Rice: Omachi ■Polishing ratio: 50% ■Yeast: Undisclosed
Sake meter degree: -7.0 ■Acidity: 1.4 ■Alcohol level: 16
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Banshu 50
Ingredient rice: Yamadanishiki (Okayama Prefecture)
Alcohol 15.0
Yeast used: Kyokai 1801
Sake degree +8.0
Amino acidity 1.3
Acidity 1.50
Rice polishing ratio 50.0
Type (make) Junmai Daiginjo-shu
Japanese>English
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Kangiku Haruhi Junmai Daiginjo 50% Akaban Omachi from Okayama Prefecture, Yamada Nishiki from Hyogo Prefecture Kangiku Meinjo from Yamatake City, Chiba Prefecture
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Gassan inonvation APPLE
Junmai Ginjo
Ingredient rice
100% sake brewing rice produced in Shimane Prefecture
Polishing ratio
60％ (with a ratio of 60%)
Alcohol content
13% alcohol by volume
Size
720ml
Recommended drinking temperature
5~15℃.
Japanese>English
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Tsuki Junmai Daiginjo
Product Name：Yuzu Junmai Daiginjo
Sake Brewer : Kojima So Honten(Yamagata Prefecture)
Type：Junmai Daiginjo Hi-ire
Ingredients : Rice, Rice malt
Sake meter degree＋9 Acidity 1.4
Rice Polishing Ratio：50%(Koji rice：Dewa Sanbai, Kake rice：Yamadanishiki)
Alcohol Content：16.0
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Suiro Summer Jungin
Rice Source : Koji rice, Kake rice, Miyamanishiki produced in Nagano Prefecture
Rice Polishing Ratio: 59
Alcohol Content : 15
Sake meter degree：+1(expected)
Acidity : 1.4 (expected)
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Shinsei Kalora
Kijo Sake
55% (55%)
Akita Sake Komachi
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San-do 2024 Kako Rokunou Brewery
Producer: Hananohana Brewery
Specified name: Undisclosed
Rice variety: Kako produced in Wasui Town in the Kikuchi River basin
Production area: Kumamoto Prefecture
Alcohol content: 13
Yeast used: No.9 yeast
Sake strength:Not disclosed
Acidity: Not disclosed
Amino acidity: Not disclosed
Rice polishing ratio: Not disclosed
Brewing year: 2024
Japanese>English
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Isshaku Suisei Junmai Ginjo
Provenance: Gojome, Akita Prefecture Sake: Junmai Ginjo
Rice: Miyamanishiki ■Polishing ratio: 50% ■Yeast: Komachi yeast
Sake meter degree: +2 ■Acidity: 1.2 ■Alcohol level: 16
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Nabeshima Junmai Ginjo
Sake quality Junmai Ginjo
Ingredient rice: Kitsushizuku
Alcohol 16%.
Polishing ratio 50%.
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nightingale (Luscinia megarhynchos)
Ingredients Rice (domestic),Rice malt (domestic),Brewer's alcohol
Alcohol percentage: 15-16% or less
Rice used (Koji rice) Yamadanishiki
Polishing ratio (Koji rice) 68
Rice used (Kake rice) Yamadanishiki, other rice for sake brewing
Polishing ratio (Kake rice) 68
Yeast used: Association No. 10
Sake degree +15
Acidity 1.30
Nama/Hiirei/Hiirei
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KAMO KINSHU
Manufacturer: Kanemitsu Shuzo (Hiroshima Prefecture)
Specific name: Junmai Ginjo
Ingredients: Rice, Rice malt
Nama/Hiirei-shu (with heat treatment)
Sweetness: Slightly dry ■Rice: Omachi ■Polishing ratio: 50% ■Alcohol level: 16% ■Sake meter: +3.5 ■Acidity: 1.5
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Houou Mita Tsurugi
Address: Oyama-shi, Tochigi
Specific name : Junmai
Ingredients : Rice, Rice malt
Alcohol content: 16
Sake Degree: +6
Acidity: 1.5
Rice：Gohyakumangoku, Yamadanishiki
Rice polishing ratio：55
Condition: Fire-brewed
Japanese>English
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glorious summit
Rice : Hachitan-Nishiki, Yamadanishiki
Polishing ratio : less than 60% (40% Yamadanishiki, 55% Hachitanishiki, 60% Hachitanishiki)
Sake meter : +6
Alcohol content: 16
Provenance : Hiroshima Prefecture, Japan
Japanese>English
Unspecified純米大吟醸
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Atago no Matsu Junmai Daiginjo Hakutsuru Nishiki
Alcohol 15%.
Ingredient rice Hakutsuru-Nishiki (Hyogo Prefecture)
Polishing ratio 50%.
Yeast used: In-house yeast
Sake meter degree +3
Acidity 1.4
Japanese>English
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Kudokibe Jr. Junmai Daiginjo 33% Namaizume Sake Mirai
Address: Tsuruoka-shi, Yamagata
Distinctive name : Junmai Daiginjo
Ingredients : Rice, Rice malt
Alcohol content: 15.1
Sake Degree: -2.0
Acidity: 1.3
Rice：Sake Mirai
Rice polishing ratio：33
Condition：New
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Phoenix Mita Arakami Oshiage Asahi
Address：Oyama City, Tochigi Prefecture
Specified name: Junmai Daiginjyo
Raw material: rice, koji
Alcohol content：16%
Sake content：±0
Acidity: -
Raw material: Asahi rice
Refined rice: 40
Condition: Raw Sake
Chinese>English
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KURAMOTO 64DRY
Raw material rice: Yamadanishiki produced in Nara
Rice polishing ratio 64
Sake degree +10
Acidity 2.2
Yeast used: No. 7 series
Condition: Nama-shu
Brewing year (BY) 2024BY
Alcohol content 16%.
Japanese>English