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Toyo 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: 2.0-2.1
Japanese>English
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Hanamup
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: 16
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KID - 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. 9
Japanese>English
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AKABU Junmai Ginjo 50% Yui no Kou
Ingredients: 100% Yunokou
Rice polishing ratio: 50
Alcohol content: 15%.
Producer: Akabu Shuzo, Morioka-shi, Iwate
Japanese>English
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Hakurakusei 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 15
Japanese>English
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Daisen 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: 15
Japanese>English
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Tenju 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: Dry
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Hikakami Super Dry Junmai
Rice used: Hitomebore
Polishing 60
Specified name sake, etc. Junmai/fire-aged sake
15% alcohol by volume
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Abukuma Special Junmai
Alcohol content 16%.
Sake degree
Rice used: Yamadanishiki, Yumenokou
Rice polishing ratio
Sake Brewer: Genba Honten/Fukushima Prefecture
Japanese>English
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Yui Junmai
100% Yamagata rice, 60% polished rice
Sake degree +9 Alcohol 16%.
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Jusui
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
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rice wine
Tokusenmai
Name of Brewer／NISHIDA SHUZOH Brewery Co.
Rice polishing ratio: 55
Rice used: Hanabukiyuki
Alcohol / 15.5
Sake meter degree / ±0
Acidity / 1.5
Japanese>English
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Shichida Junmai Daiginjo Unfiltered New Sake Nama
Ingredients Yamadanishiki
Rice polishing ratio 45
Alcohol content 16%.
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Hatsusun 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: 16.2
Japanese>English
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type 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)
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Hishiko 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
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Oku 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 / 1.1
Japanese>English
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Tsuneyama 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 1.7
Japanese>English
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Saku Junmai Ginjo MIE DONYA
Rice Polishing Ratio: 60
Rice：domestic rice
Sake Degree: Not disclosed
Acidity: Not disclosed
Alcohol content: 15
Japanese>English
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Miyasaka 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. 7
Japanese>English