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Kuroryu Itchorai Ginjo
Rice used: Gohyakumangoku ■Polishing ratio: 55% ■Yeast used: Kura-preserved yeast
Sake meter degree: +5 ■Acidity: 1.1 ■Alcohol level: 15.5
Japanese>English
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The origins of the sake you've drunk are colored on the map.Venues With Most Check-Ins
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Saku Ho-no-Tomo Junmai
Sweetness: Slightly dry ■Rice: Domestic rice ■Polishing ratio: 60% ■Alcohol level: 15
Japanese>English
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Banshu Issen Junmai Summer Dry
Specific name: Junmai-shu
Ingredients: Rice, Rice malt
Polishing ratio 60
Rice used: Yamadanishiki produced in Hyogo Prefecture
Alcohol percentage 14
Japanese>English
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Kappa Yonetsuru Special Junmai
Rice Haenuki, Dewanosato, other Yamagata rice
Rice polishing ratio 60
Alcohol 15%.
Sake degree +10
Acidity 1.7
Yeast: Association No. 9
Japanese>English
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Mimuro Sugi, Yumuroman Series, Special Junmai Shu, Dry, Dew Leaf Wind
Rice used: dewy leaf wind Polishing: 65
Taste: Mellow and dry
Sake meter: +6
Acidity: 1.9
Japanese>English
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Ise no Hakusake Junmai Activated Sake - Old Style Two-Stage Brewing
Ingredients: 65% Yume-Nishiki
Alcohol content 13%.
Sake degree
Acidity
Yeast used
Water used for brewing: Water from the Suzuka mountain range
Adult Ambassador
Japanese>English
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Manjusen Junmai Ginjo
Rice/Yamadanishiki
Polishing ratio/58
Tangy, dry, light
Japanese>English
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Sanzenzori Junmai Daiginjo Nama Sake - Aromatic Shiboritate
Specifications Junmai-Daiginjo Nama-Shu
Ingredients: Miyamanishiki from Akita Prefecture, Akita-Komachi from Nagano Prefecture
Rice polishing ratio 45
Sake degree +16 to +17 degrees
Alcohol content: 15% to 16%.
Japanese>English
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Kido Junmai
KID-Junmai-shu (Junmai-shu)
Product name KID-Junmai-shu
Producer Heiwa Shuzo
119 Mizonokuchi, Kainan City, Wakayama Prefecture
Ingredients Rice, Rice malt
Polishing ratio: Koji rice: Yamadanishiki, Gohyakumangoku (Polishing ratio 50%), Kake rice: General rice (Polishing ratio 60%)
Alcohol 15.5
Yeast: Association #7 yeast
Japanese>English
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Tetorigawa Ishigamon Junmai Ginjyo Light Nigori
Rice used: Ishikawa-mon (Ishikawa Prefecture)
Polishing ratio: Koji rice: 50%, Kake rice: 60
Japanese>English
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Saku Waetsu Junmai Ginjo
For Restaurants only
Type: Junmai Ginjo
Alcohol content: 15%.
Ingredients: Rice (domestic), Rice malt (domestic)
Rice used
Rice Polishing Ratio： 60
Japanese>English
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Hanamup
Structure: Junmai Ginjo
Rice: Dewa Sanbai ■Polishing ratio: 50% ■Yeast: Undisclosed
Sake meter degree: -7.8 ■Acidity: 1.4 ■Alcohol level: 15
Japanese>English
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KATSUKI CEL24 Junmai Daiginjo 50
Rice／Gin no Yume or Yamadanishiki(domestic)
Rice polishing ratio / 50
Alcohol content/15.0
Sake meter / -4, Acidity / 1.4, Amino acidity / 1.0
Japanese>English
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Takasago Otafuku Honjozo
Rice
Gohyakumangoku, common rice
Yeast used
Association yeast No. 901
Rice polishing ratio
65% (with a ratio of rice polished to 100%)
Japanese>English
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Takashimizu Inanami
Ingredients : Rice (domestic), Rice malted rice (domestic)
Rice Polishing Ratio : Koji rice 60%, Kake rice 65
Alcohol Content : 15.5
Sake meter degree: +2.0
Acidity : 1.5
Japanese>English
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Houkai
Sake: Junmai Ginjo
Rice: Toyohai rice
Sake meter degree: +2, Rice polishing ratio: 55
Alcohol level: 15-15.9 degrees Acidity: 1.7
Japanese>English
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Nanbu Bijin Special Junmai
Ingredient rice
Ginotome, others
Rice polishing ratio 55
Water used for brewing: Orizume-Basenkyo subsoil water (medium-hard water)
Yeast: Giovanni's research, etc.
Sake degree +4
Alcohol 15-16%.
Acidity 1.5
Light sweetness and acidity
Japanese>English
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Jyushiyo Kakushin Nakadori Unfiltered
Specified name
Junmai Ginjo-shu 50%.
Ingredients
Rice, Rice malt
Alcohol content
15% (15% alcohol by volume)
Japanese>English
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Tobiroki Special Junmai 55
Ingredients Koji rice: Yamadanishiki (-) 50
Kake Rice: Hyakugo Mangoku (-) 55
Alcohol percentage 16.8
Sake Degree +3
Acidity 1.5
Yeast used
Water used for brewing: Soft water from the Agawa River system
Japanese>English
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KURORYU Junmai Ginjo 55
Gohyakumangoku from Fukui Prefecture
Japanese>English