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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
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Gozenshu 1859 Nama Bodigenshu
Rice used
100% Omachi rice produced in Okayama Prefecture
Rice polishing ratio
65% of rice
Alcohol content
15 degrees Celsius
Sake Degree
+2.0 (slightly dry)
Acidity / Amino acidity
1.7/0.8
Japanese>English
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IWANO Pure Rice unfiltered raw sake
70% of refined rice
Five million koku
Chinese>English
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Hamachidori Limited Nama-Shu Junmai-Ginjo Gin-Ga
Polishing ratio 55
Japanese>English
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Sakaya Hachibei Sakaya Sakudan
Specific name : Junmai Ginjo
Ingredients : Rice, Rice malt
Alcohol Content: 16
Sake Degree: Not disclosed
Acidity : Undisclosed
Rice used for making：Yamadanishiki, Ise-nishiki
Rice Polishing Ratio: 50
Condition: Nama-shu
Japanese>English
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Bunraku Hanakobon Junmai Ginjo Unfiltered Nama Sake
Rice used: Akita Sake Komachi
Polishing ratio 50%.
Alcohol 15-16%.
Japanese>English
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Shiraoi For Survivor LIMITED EDITION HAKURAW Wakamizu Junmai Ginjyo Tankoba Nao Kumi Nama Sake
Specified name
Junmai Ginjo-shu
Ingredients
Rice, Rice malt
Rice polishing ratio
55% (the highest percentage ever recorded)
Rice used
Wakamizu
Alcohol content
16% alcohol by volume
Acidity
1.5
Sake Degree
5
Japanese>English
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Souup Junmai Ginjo Nama Shu
Heat treatment: Fire-quenching
Ingredients Rice, Rice malt
Alcohol 16%.
Ingredient rice: Hashu Homare
Polishing ratio 50%.
Yeast used: Yamagata yeast
Sake meter degree +3
Acidity 1.4
Japanese>English
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Taiheizan Sougetsu special order
Junmai-shu
Rice】Akita Sake Komachi 60% polished rice
Alcohol content】16%.
Yeast] In-house yeast
Sake meter] -3.4
Acidity] 2.5
Japanese>English
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HITORI MIDORI
◆Material rice／5 million koku
◆Fine rice／60
◆Japanese liquor degree／+3.5
◆Acidity／2.0
Chinese>English
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Raifuku Junmai Sake KYUHARU
Sake Brewery Location 1626 Murata, Chikusei City, Ibaraki Prefecture
Alcohol content 15
Content 720ml
Ingredient rice LGC soft
Rice polishing ratio 70%.
Pouring: Hiyari
Sake degree ±0
Japanese>English
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HARE Special Junmai Nama Shu
Polishing ratio 60
Omachi, Okayama Prefecture
Alcohol content 17%.
Japanese>English
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Jun Beiyu
Rice Aomori Prefecture
Mashigura Polishing ratio 60%, Yeast used undisclosed
Alcohol 15.4% Sake degree ±0 Acidity
Japanese>English
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Musical instrument Masamune Yumachi Nakamori
Specific name: Junmai Ginjo
Ingredients : Rice, Rice malt
Alcohol Content: 15 degrees Celsius
Sake meter degree: -4
Acidity : Not disclosed
Rice type : Omachi
Rice polishing ratio：60
Condition: Fired
Japanese>English
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Shangiku Kenaiyama
Junmai Daiginjo
Specifications: unfiltered, once-hot sake
Ingredients: 100% Aiyama from Tokushima Prefecture
Rice polishing ratio: 50
Alcohol percentage: 15
Producer: Kangiku Meikozo, Yamatake City, Chiba Prefecture
Japanese>English
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Nabeshima Kaze Label
Junmai Ginjo 55
Yamada Nishiki
16% abv.
Japanese>English
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Chrysanthemum ocean99 silver sea
Specific Name : Junmai Ginjo
Ingredients : Rice, Rice malt
Alcohol content: 15
Sake Degree: -3.0 *previous values
Acidity : 1.2 *previous values
Rice used for making sake：Rice suitable for sake brewing
Rice polishing ratio：55
Condition：Nama-shu
Japanese>English
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One Million Year Old Omachi Hard Water Nama Hashiroshi
Ingredients Rice(domestic),Rice malt(domestic)
Alcohol percentage 15
Rice used: Akaban Omachi
Rice polishing ratio 70
Yeast used
Sake meter - Sake meter - Acidity - Acidity
Acidity
Nama/Hiirei (2 times fire-quenching)
Japanese>English
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Shichiken
Alain Ducasse Sparkling Sake
I received this as a congratulatory gift!
Perfect for a toast 🥂!
It was delicious!
Japanese>English