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Shirakiku Kasumi no Sato Junmai
Alcohol content: 15-16%.
Rice：Hitanishiki
Rice polishing ratio: 60
Japanese>English
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Gassan Special Junmai Izumo
Specified name
Special Junmai Sake
Ingredients
Rice, rice malt
Rice polishing ratio
60% (the highest ratio of rice used in the brewing process)
Rice used
Shimane-grown rice suitable for sake brewing
Alcohol content
15% alcohol by volume
Japanese>English
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Kame Age Shinaguchi Junmai Hasshaku
●Rice: Nakasu New Chihamoto
●Polished rice: 80
●Raw material name: rice, rice koji
●Japanese alcohol content: +5
●Acidity: 1.9 degrees
●Yeast: Home-grown
●Alcohol: 17 degrees
Chinese>English
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Hanaoyukyu Junmai Daiginjyo Unfiltered Nama-shu
Category : Japanese Sake (Junmai Daiginjo-shu)
Ingredients: rice (domestic), rice koji (domestic)
Rice used: 100% Ginpu
Rice polishing ratio: 48
Alcohol percentage: 16
Storage method: Refrigeration required
Producer: Nanyo Jozo (Saitama Prefecture)
Musashi-shinjo Mametai Sushi
Japanese>English
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KANGiku RED DIAMOND
Junmai Daiginjo Unfiltered Nama-shu
Rice : Aizan
Rice polishing ratio : 50
Alcohol content : 15
Place of origin : Chiba Prefecture, Japan
Musashi-shinjo Mametai Sushi
Japanese>English
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HANAIYAKU Junmai Daiginjo Hachitan Nishiki
Ingredients : Hachitan-Nishiki
Rice polishing ratio : 40
Alcohol content : 16-17
Country of origin : Saitama Prefecture, Nanyo Jozo
Mametai Sushi Musashi Shinjo
Japanese>English
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Jikin Junmai Ginjyo Nama Senbon Nishiki
Rice：100% Senbon-Nishiki produced in Hiroshima Prefecture
Rice polishing ratio: 50
Alcohol percentage: 15.5
Producer: Kiyamasa Shuzo, Nabari City, Mie Prefecture
Mametai Sushi Musashi Shinshiro
Japanese>English
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Sawaya Matsumoto
Rice polishing ratio
Koji rice 70%, Kake rice 78
Alcohol content
16 degrees Celsius
Rice used
General rice
Japanese>English
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King録超王録五つ星純米60% 中取り
[Ingredients] Yamada Nishiki
60%［Rice歩合］.
［Sake Degree］+9
［Acidity］2.7
［Alc. degree］17.5℃
Chinese>English
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Mimuro cedar Junmai Ginjo
Rice: 100% Yamadanishiki, Polishing ratio: 60%, Alcohol content: 15
Producer: Imanishi Shuzo, Sakurai City, Nara Prefecture
Japanese>English
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Banshu Issen Super Spicy Junmai
Ingredients: Yamadanishiki produced in Yoshikawa, Hyogo Prefecture
Rice polishing ratio: 45
Sake meter: +8
Alcohol content: 15
Regions: Hyogo Prefecture Sanyoibai Sake Brewery
Japanese>English
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KURORYU Junmai Ginjo
Provenance: Eiheiji-cho, Fukui Prefecture ■Structure: Junmai Ginjo
Rice: Gohyakumangoku ■Polishing ratio: 55% ■Yeast used: Yeast preserved in the brewery
Sake meter degree: +3.5 ■Acidity: 1.3 ■Alcohol level: 15-16
Japanese>English
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Tsururei Yukio Junmai Sake
Ingredient rice
Miyamanishiki
Polishing ratio
60％ (the highest percentage ever recorded)
Sake Degree
＋12.0
Acidity
1.2
Alcohol content
More than 15 degrees Celsius, less than 16 degrees Celsius
Japanese>English
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Eikofuji Violet Rouge Weibuki Junmai Daiginjo Unfiltered Nama-shu
Miyamanishiki 78% from Yamagata Prefecture
22% Yamadanishiki from Hyogo Prefecture
Polishing ratio 50%.
Yeast: Kyokai No. 10 series
Sake degree -6
Acidity 1.9
Alcohol 16.7
Japanese>English
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Soutenden Biroku Haru Shiboromi Orikagarumi
Special Junmai
Rice / Yamadanishiki
Polishing ratio / 55
Sake meter / +3
Acidity / 1.8
Japanese>English
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value honor (mahjong)
Product name Hochujun-Mujin Takachiyo SKY Orikagarami, unadjusted unpasteurized sake stored at freezing point
Type
Alcohol percentage 16
Ingredients: Rice (domestic), Rice Koji (domestic)
Rice used: Undisclosed
Rice Polishing Ratio Not disclosed
Sake degree: Undisclosed
Sake Brewer: Takachidai Shuzo / Niigata Prefecture
Japanese>English
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HIROKI Junmai Ginjo
Type Junmai Ginjo
Type
Fire-roasted
Alcohol content 16
Rice / Polishing ratio 40% Koji rice, 50% Kake rice
Japanese>English
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Jikin
Junmai Ginjo Nama Shu
Rice：100% Hachitan-Nishiki produced in Hiroshima
Rice polishing ratio: 50
Alcohol: 15.5%.
Producer: Kiyamasa Shuzo, Nabari City, Mie Prefecture
Japanese>English
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Shinmasa No.6 s-type
Junmai Nama Shu
Ingredient rice Akita rice
Sake strength Not disclosed Storage refrigerated
Acidity Not disclosed Recommended delivery Cool
Alcohol 13-14 degrees Cosmetic box Not available
Japanese>English
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19 Gattolibero555
Sake quality
Special Junmai Sake
Ingredients
Rice (domestic), rice malt (domestic)
Rice used
Shinko sake No. 555 (Yamamizuki) produced in Nagano Prefecture
Rice polishing ratio
59% (the highest percentage available)
Alcohol content
15.8 degrees Celsius
Sake Degree
-3.91
Acidity
2.45
Yeast
Association #6 yeast
Japanese>English