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Tazo Special Junmai
Rice used: Habuyuki, 55% Alcohol, 15-16% JAPANESE SAKE, +3 Acidity, 1.5
Chinese>English
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crane-shaped
Ingredient Rice
Koshitanrei
Rice polishing ratio
55% of rice
Sake Degree
+0.5
Acidity
1.4
Alcohol content
More than 15 degrees Celsius, less than 16 degrees Celsius
Japanese>English
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Asamayama Junmai Daiginjo Asahi
Rice used: Asahi, grown in Okayama Prefecture
Polishing: 50%.
Specified name sake, etc. Junmai Daiginjo/Hiirei-shu
15% alcohol by volume
Japanese>English
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Kuroryu Ginjo Itchirai
Place of Origin: Eiheiji-cho, Fukui Prefecture ■Structure: Ginjo ■Capacity: 720ml ■Price (main body): 1,350 yen
Rice: Gohyakumangoku ■Polishing ratio: 55% ■Yeast used: Yeast preserved in the brewery
Sake meter degree: +5 ■Acidity: 1.1 ■Alcohol level: 15.5
Japanese>English
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Mitsui no Kotobuki Junmai Ginjyo +14, very dry, 720ml
Sake Brewer/Producer
Mitsui no Kotobuki Co.
Alcohol content
14% (14%)
Rice used
Yamadanishiki
Rice polishing ratio
60
Japanese>English
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Mimuro-Sugi Romain series, special junmai dry, dewy leaf wind
Specified name
Tokubetsu Junmai Sake
Ingredients
Rice, Rice malt
Rice polishing ratio
60% (the highest ratio of rice used in the brewing process)
Rice used
Rohafu
Alcohol content
15% (15%)
Acidity
1.9
Sake Degree
+5
Japanese>English
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Product Name Yonesuru Kappa Special Junmai Super Dry
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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Saku Aizan Junmai Ginjo 2024 750ml
Type Junmai Ginjo
Capacity 750ml
Alcohol 15%.
Sake degree -1
Rice used: 100% Aizan from Hyogo Prefecture
Rice polishing ratio 55
Sake Brewer: Shimizu Seizaburo Shoten / Mie Prefecture
Japanese>English
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Sake Name: Tenpyo Junmai Ginjo
Producer: Nishi Shuzo Co.
Specific name: Junmai Ginjo
Rice variety: Yamadanishiki
Production area: Kagoshima prefecture
Alcohol percentage: 15
Yeast used: In-house cultivated yeast
Sake meter: Undisclosed
Acidity: Not disclosed
Amino acidity: undisclosed
Rice polishing ratio: 50
Japanese>English
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Sentoku Junmai
Type
Junmai-shu
Rice used
Yamadanishiki/Hanakagura
Rice polishing ratio
60% (with a minimum of 60% polished rice)
Alcohol content
15% alcohol by volume
Sake Degree
+2
Japanese>English
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Trade name: [Fragrant Plum] Junmai Raw Sake Fragrant Plum Frozen Sake
Specific name: Junmai
蔵元：Kasaka Brewery Co.
Raw material: Miyanishiki
Refined rice : 60% of the total amount
Japanese sake degree：4
Alcohol content: 15 degrees
Chinese>English
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W Yamadanishiki 45 Junmai Unfiltered Nama-shu
Sake Brewer : Watanabe Shuzoten(Gifu pref.)
Type：Junmai Nama-nazake
Ingredients : Rice, Rice malt
Sake Gauge: Sake Scale -2 Acidity: 1.3
Rice polishing ratio: 45% (Yamadanishiki)
Alcohol content: 17.0
Japanese>English
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Bakuren Super Dry Ginjo
Manufacturer Kame-no-i Shuzo
Fire-brewed
Ingredients: Rice, rice malt, brewing alcohol
Alcohol content: 17 to 18 degrees Celsius
Rice: 100% domestic rice
Polishing ratio 55
Yeast used: Ogawa No. 10
Sake degree +15 to +20
Acidity 1.0
Limited distribution
Japanese>English
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Kirinzan Kinmochi Junmai Ginjo
Brewery Location
Aga-machi, Higashikanbara-gun, Niigata Prefecture
Alcohol content
15% Sake
Sake Degree
+4
Acidity
1.2
Rice used
Gohyakumangoku (100% Okuaga rice)
Rice polishing ratio
55% (the highest ratio ever recorded)
Japanese>English
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Morishima Junmai Daiginjo Omachi
Rice used: Bizen Omachi
Polishing ratio: 50%.
Sake meter rating ... +2
Acidity: 1.7
Yeast・・・No.901
Alcohol content・・・・15(Draft)
Japanese>English
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Shichiken Tenmai Ginjo
Rice polishing ratio 57
Alcohol 15%.
Ingredient rice: Yumesansui
Japanese>English
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Hatsuzumi Hatsuso Inherited Nama Hashiroshi Honjozo
Grade Honjozo
Alcohol content 15.5
Ingredients Rice (domestic), Rice malt (domestic), Brewing alcohol
Ingredient rice Undisclosed
Polishing ratio 60
Sake degree ±0
Acidity 1.5
Yeast In-house yeast
Japanese>English
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Uraroman Junmai Ginjo
Rice: Koji] Gohyakumangoku 55% polished rice
Rice used: Kake: Yumenokochi 55% polished rice
Rice used: Yondan] Himenomochi 55% polished rice
Alcohol percentage] 15
Yeast: Utsukushima Yume Yeast
Japanese>English
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大那 特別純米 NAS五百万石
原料米/那須五百万石
精米歩合/60％
日本酒度/+4
酸度/1.7
アルコール度数/15.8％
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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