taiHohai純米吟醸Mira ShuzoAomori6/9/2025, 2:05:16 AM5/31/2025酒処やま千31taiToyo cup Junmai Ginjo Sake Brewer : Miura Shuzo ◎Aomori Sake: Junmai Ginjo Rice: Misato Nishiki Sake meter degree: +1 to +2 Polishing ratio: 55 Alcohol Content: 15-15.9 degrees Acidity: 2.0-2.1Japanese>English
taiHanamura純米吟醸Ryozeki ShuzoAkita6/9/2025, 1:59:22 AM5/31/2025酒処やま千31taiHanamup Provenance: Yuzawa City, Akita Prefecture ■Structure: Junmai Ginjo Rice: Sakemirai ■Polishing ratio: 50% ■Yeast: Undisclosed Sake meter degree: -9.0 ■Acidity: 1.6 ■Alcohol level: 16Japanese>English
taiKid夏ノ疾風純米吟醸Heiwa ShuzoWakayama6/9/2025, 1:56:19 AM5/31/2025酒処やま千30taiKID - Natsu no Shippu Junmai Ginjo Heiwa Shuzo Co. Sake Brewery Location 119 Mizonokuchi, Kainan City, Wakayama Prefecture Alcohol content 15 Rice: Gohyakumangoku Polishing ratio Koji rice : 50%, Kake rice : 55 Pouring: Hiyashi (ignited) Sake Degree Acidity Yeast No. 9Japanese>English
taiAKABU結の香純米吟醸赤武酒造Iwate6/9/2025, 1:51:18 AM5/31/2025酒処やま千33taiAKABU Junmai Ginjo 50% Yui no Kou Ingredients: 100% Yunokou Rice polishing ratio: 50 Alcohol content: 15%. Producer: Akabu Shuzo, Morioka-shi, IwateJapanese>English
taiHakurakusei純米吟醸Niizawa JozotenMiyagi5/25/2025, 1:12:30 AM5/23/2025うまい魚と天ぷら ジロー31taiHakurakusei Junmai Ginjo 55 Location Kawasaki Town, Miyagi Prefecture Rice: 100% Kura-no-Hana Polishing ratio 55 Sake degree +4 Acidity 1.6 Amino acidity 1.1 Alcohol content 15Japanese>English
taiOoyama特別純米Katokahachiro ShuzoYamagata5/25/2025, 1:09:08 AM5/23/2025うまい魚と天ぷら ジロー29taiDaisen Special Junmai Rice used: Haenuki and others Rice polishing ratio: 60 Sake meter: +3.5 to +4.5 Acidity: 1.35-1.45 Yeast used: Yamagata NF-KA, Yamagata yeast Alcohol percentage: 15Japanese>English
taiTenjushi-chi-sei純米生酒Tenju ShuzoAkita5/25/2025, 1:04:15 AM5/23/2025うまい魚と天ぷら ジロー27taiTenju shi-chi-sei Super Dry Junmai Produced in: Tenju Shuzo, Yurihonjo City, Akita Prefecture, Japan Alcohol content: 17 Sake meter: +15 Acidity: 1.8 Rice polishing ratio: 70/65 Ingredients: (Rice) Gin-san Sweetness: DryJapanese>English
taiHidakami純米Hirako ShuzoMiyagi5/24/2025, 11:31:35 PM5/23/2025うまい魚と天ぷら ジロー33taiHikakami Super Dry Junmai Rice used: Hitomebore Polishing 60 Specified name sake, etc. Junmai/fire-aged sake 15% alcohol by volumeJapanese>English
taiAbukuma特別純米Genba HontenFukushima5/24/2025, 11:26:59 PM5/23/2025うまい魚と天ぷら ジロー28taiAbukuma Special Junmai Alcohol content 16%. Sake degree Rice used: Yamadanishiki, Yumenokou Rice polishing ratio Sake Brewer: Genba Honten/Fukushima PrefectureJapanese>English
taiRetsu純米Kojima SohontenYamagata5/24/2025, 11:23:40 PM5/23/2025うまい魚と天ぷら ジロー25taiYui Junmai 100% Yamagata rice, 60% polished rice Sake degree +9 Alcohol 16%.Japanese>English
tai十水特別純米Katokahachiro ShuzoYamagata5/24/2025, 12:46:26 PM5/23/2025うまい魚と天ぷら ジロー26taiJusui Special Junmai Ingredient rice: Haenuki Polishing ratio 60 Yeast: Yamagata KA Sake degree -6.5 to -7.5 Acidity 1.6-1.7 Alcohol 15.0-15.9%.Japanese>English
taiDenshu特別純米Nishida ShuzotenAomori5/24/2025, 12:42:20 PM5/23/2025うまい魚と天ぷら ジロー28tairice wine Tokusenmai Name of Brewer/NISHIDA SHUZOH Brewery Co. Rice polishing ratio: 55 Rice used: Hanabukiyuki Alcohol / 15.5 Sake meter degree / ±0 Acidity / 1.5Japanese>English
taiShichida純米大吟醸生酒無濾過Tenzan ShuzoSaga5/24/2025, 12:38:05 PM5/23/2025うまい魚と天ぷら ジロー26taiShichida Junmai Daiginjo Unfiltered New Sake Nama Ingredients Yamadanishiki Rice polishing ratio 45 Alcohol content 16%.Japanese>English
taiHatsumago魔斬純米大吟醸生酛Tohoku MeijoYamagata5/24/2025, 12:32:41 PM5/23/2025うまい魚と天ぷら ジロー26taiHatsusun Mazan (Black Mazan) Junmai Daiginjo Rice:100% Miyamanishiki (Yamagata Prefecture) Rice polishing ratio: 50 Yeast: Hatsusun yeast Sake meter rating: +12 Acidity: 1.4 Alcohol: 16.2Japanese>English
taiShirasasa Tsuzumi純米Kanei ShuzotenKanagawa5/24/2025, 12:27:04 PM5/23/2025うまい魚と天ぷら ジロー24taitype of sweet made with bean paste (local delicacy in Kyoto) Type Junmai Alcohol content 14%. Rice polishing ratio 65 Ingredients Rice (domestic), Rice malt (domestic)Japanese>English
taiRyoko純米峰乃白梅酒造Niigata5/17/2025, 11:22:24 PM5/17/2025御用寿し5taiHishiko Junmai Ingredient Rice Local (from Fukui village) Gohyakumangoku Ingredients: Rice (domestic), Rice malt (domestic) Rice polishing ratio 60 Sake degree ±0 Alcohol 15%.Japanese>English
tai奥夏かすみ純米吟醸原酒山﨑Aichi5/17/2025, 11:18:29 PM5/17/2025御用寿し5taiOku Natsu Kasumi Junmai Ginjyo Genshu Alcohol / 16% Ingredients / Rice (domestic), Rice Koji (domestic) Polishing ratio / 55 Ingredient Rice Variety/100% Yumesansui produced in Aichi Prefecture Sake meter / +1.0 Acidity / 1.8 Amino acidity / 1.1Japanese>English
taijozanしぼりたて生純米吟醸生酒Jozan ShuzoFukui5/17/2025, 11:15:57 PM5/17/2025御用寿し5taiTsuneyama Junmai Ginjyo Karakuchi Tobi Shiboritate Nao Kumi Nama Sake Brewer Tsuneyama Shuzo Limited Partnership Location: 1-19-10 Miyuki, Fukui City, Fukui Prefecture Alcohol content 16 Content 1800ml Rice: 100% Gohyakumangoku produced in Fukui Prefecture Polishing ratio: Koji rice: 50%, Kake rice: 60 Pouring: Hiyashi Sake degree +17 Acidity 1.7Japanese>English
taiZaku純米吟醸Shimizuseizaburo ShotenMie5/17/2025, 11:12:44 PM5/17/2025御用寿し31taiSaku Junmai Ginjo MIE DONYA Rice Polishing Ratio: 60 Rice:domestic rice Sake Degree: Not disclosed Acidity: Not disclosed Alcohol content: 15Japanese>English
taiみやさか純米吟醸中取りMiyasaka JozoNagano5/17/2025, 11:09:05 PM5/17/2025御用寿し24taiMiyasaka Junmai Ginjo Nakadori Rice: Miyamanishiki Polishing ratio 55 Sake Degree --- Acidity --- 15% alcohol by volume Sake Brewer: Miyasaka Brewery (Nagano) In-house strain of yeast No. 7Japanese>English