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Shiroshika Super Hot
Sake quality: Normal sake
Alcohol percentage: 14% to less than 15
Sake meter degree +4
Domestic rice
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drunken whale
Special Junmai
Alcohol 15%.
Ingredient rice Domestic rice
Polishing ratio 55
Sake degree +7
Acidity 1.7
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Yamamoto, Dodan
Rice : Gin-san
Rice polishing ratio: 65
Alcohol content: 15.8%.
Sake Degree: +15
Acidity: 1.8
Produced by : Yamamoto Gomei Kaisha, Akita, Japan
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Mutsu Otokoyama CLASSIC
Koji rice: Aomori Prefecture rice
Kake rice: Aomori Prefecture rice
Rice polishing ratio 55/60
Alcohol 15%.
Rice type: Koji:Hanabukiyuki Kake:Masugura ■Polishing ratio: Koji:55% Kake:60% ■Alcoholicity: 15% ■Sake meter degree: +7.0 ■Acidity: 1.3
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MIYASAKA
Raw material rice: Aizan produced in Hyogo Prefecture
Polishing ratio 59
Sake degree -1.5
Acidity 1.9
Yeast used: in-house yeast No. 7
Condition: Once fired
Brewing year (BY) 2023BY
Alcohol content 15
Japanese>English
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Koshinohomare 90BLUE
Junmai Unfiltered Nama Sake
Rice] 100% "Mizuho no Shine" from Niigata [Rice polishing ratio] 90% [Sake meter] -7 [Acidity] 2.5 [Amino acidity] 1.2 [Alcohol percentage] 13 [Summary] The concept is to use low-polished rice & juicy rice. This is a low-alcohol, pure, unfiltered, unpasteurized sake made from 90% polished rice of "Mizuho no Kiseki" produced in Niigata Prefecture.
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Otters Junmai Daiginjo, Polishing 30%9
Alcohol content
16 degrees Celsius
Rice / Polishing ratio
Yamadanishiki / 39
Details
Sake Degree: / Acidity: / Amino Acid Degree: / Yeast:
Condition
Fire-brewed
Japanese>English
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Bakuren Super Dry
Production area Yamagata Prefecture
Manufacturer Kame-no-i Shuzo
Heat treatment: Fire-quenching
Ingredients Rice, rice malt, brewing alcohol
Alcohol content: 17 to 18 degrees Celsius
Ingredient rice: 100% domestic rice
Polishing ratio 55
Yeast used: Ogawa No. 10
Sake degree +15 to +20
Acidity 1.0
Japanese>English
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Chrysanthemum Wisteria Silver Lining
Rice used for making the rice : So no Mai
Rice polishing ratio : 29
Alcohol content : 15
Place of origin : Chiba Prefecture Kangiku Meikozo
Japanese>English
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Miharu Gomangoku Junmai Ginjo 55% Japanese rice
Delicious!
Japanese>English
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Purple Space GALAXY
Maker：Shiwa Sake Brewery
Address：Shiwa-machi, Shiwa-gun, Iwate
Specific name : Junmai Daiginjo
Ingredients : Rice, Rice malt
Alcohol content: 15
Sake meter degree: -1
Acidity: 1.8
Rice used: Kame-no-o
Rice polishing ratio: 50
Condition: Nama-shu
Japanese>English
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Drunken Whale Omachi 60
Maker：Drunken Whale Brewing Co.
Address：Kochi City, Kochi Prefecture
Specific name：Junmai Ginjo
Ingredients : Rice, Rice malt
Alcohol content: 16
Sake meter rating: + 1
Acidity: 1.6
Rice type: Omachi
Rice polishing ratio：60
Condition: Nama-shu
Japanese>English
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Tenmei Sarasara Junmai lovely summer 打上花火 fireworks
Produced in: Aizu Sakashita-cho, Fukushima Prefecture ■Structure: Junmai-shu
Rice: Sake brewing rice ■Polishing ratio: 65% ■Yeast: Utsukushima dream yeast F701, Association 1001, New Utsukushima sparkling yeast
Sake meter degree: -3 ■Acidity: 1.8 ■Alcohol level: 11.5
Japanese>English
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Sanshoku Unrefined Nama Sake
Rice used] Various
Rice polishing ratio] 40-55
Alcohol percentage] 17.5
Yeast】Association 1801 yeast
Sake meter】±0
Acidity】1.5
Japanese>English
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Kangiku ocean99 Seikai Junmai Ginjo 55% Unfiltered Nama-shu Dewa Chouzu Yamatake-shi, Chiba Kangiku Meikozo
Alcohol content : 14
Japanese>English
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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
Japanese>English
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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
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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
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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