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Kouei Kiku Seikai 2025
Musashi Shinjo Mametai Sushi
Special Junmai
Rice : Seasonal sake rice
Rice Polishing Ratio : 60
Alcohol content : 14%.
Provenance : Saga Prefecture, Japan Koueikiku Sake Brewery
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Jikin Junmai Ginjo
Musashishinjo Mametai Sushi
Rice used: Omachi from Okayama Prefecture (100%)
Rice polishing ratio: 50
Alcohol content: 15%.
Requires refrigeration
Producer: Kiyamasa Shuzo, Nabari City, Mie Prefecture
Japanese>English
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HANAIYAKU Junmai Ginjo Unfiltered Nama Sake
Musashi-shinjo Mametai Sushi
Rice used: Yamadanishiki
Rice polishing ratio: 55
Alcohol content: 16
Producer: Nanyo Brewing Company, Hanyu City, Saitama Prefecture
Japanese>English
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Jikin Junmai Ginjo Mie Yamadanishiki
Rice used : Yamadanishiki, Mie Prefecture
Rice Polishing Ratio : 50
Alcohol content : 16
Produced in : Mie Prefecture, Japan Kiyamasa Shuzo
Japanese>English
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Hanayu Junmai-shu Rikuwada
Provenance: Yuzawa, Akita Prefecture ■Structure: Junmai-shu ■Volume: 1800ml ■Price (main body): 3,500 yen
Rice: Rikuwada ■Polishing ratio: 55% ■Yeast: Undisclosed
Sake meter degree: -4.9 ■Acidity: 1.5 ■Alcohol level: 16
Japanese>English
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Koshi Natsumode-shu Hoshiai
Specific name : Junmai Ginjo
Ingredients : Rice, Rice malt
Alcohol Content: 16
Sake meter degree: -3.5
Acidity : -3.5
Rice type：Yamadanishiki, Gohyakumangoku
Rice polishing ratio：58
State：Heated
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Mansaku no Hana Yamadaho 70
Specified name: Junmai Ichigatsu Hi-ire Genshu (pure rice, once-fired)
Malted Rice: Hyogo-ken Yamadaho
Kake Rice: Yamadaho produced in Hyogo Prefecture
Rice Polishing Ratio: 70
Alcohol Content : 16
Sake Degree: +0.5
Acidity: 2.1
Amino acidity: 0.7
Yeast: Akita NO.12
Japanese>English
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Taisetsukei Special Junmai Unfiltered Nama-shu Nakadori
Sake Quality Special Junmai Unfiltered Nama-shu
Place of origin Nagano Prefecture
Sake Brewer: Daisetsuei Shuzo Co.
Rice: Miyamanishiki (Nagano Prefecture)
Polishing ratio (%) 59
Sake Degree -1.8
Acidity 1.8
Amino acidity
Yeast Kumamoto yeast / Association No.1001
Alcohol percentage (%) 17
Japanese>English
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Harushika deer (Cervus nippon yesoensis)
Alcohol content: 15%.
Rice: Yamadanishiki
Rice polishing ratio: 60
Sake meter: -3
Japanese>English
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Maruhi Natsunama Yamahai Junmai
Rice used: 100% Akita Bi-Misato Nishiki
Rice polishing ratio: 60
Yeast: Church yeast No. 77
Alcohol content: 13.5
Sake degree: -15.0
Acidity: 3.5
Producer: Hirasen Honpo, Nikaho-shi, Akita
Japanese>English
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Enasan Pure
Rice used: Yamadanishiki produced in Shiga Prefecture
Polishing: Koji rice: 40% / Kake rice: 50
Specified name sake, etc. Junmai Daiginjo/Hiirei-shu
Strength: 15
Japanese>English
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Gin no Mai Mine no Sei
Daiginjo Junmai
Domestic rice
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daisy
Classification: Special Junmai-shu
Rice/ Akita Sake Komachi, Miyamanishiki
Polishing ratio/55
Alcohol percentage/15
Sake meter degree/+4
Acidity/1.4
Yeast/Kyokai No.10
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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