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Kido Junmai
Ingredients: rice, rice malt
Sake Degree: ---- Acidity: ----
Polishing ratio: Koji rice 50% (Yamadanishiki, Gohyakumangoku), Kake rice 60
Alcohol content: 15-16%.
Musashi Shinjo Mametai Sushi
Japanese>English
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KENKON Ichi Gin no Iroha
Type Junmai Ginjo
Capacity 1.8L
Alcohol content 16
Ingredients Rice (domestic), Rice malt (domestic)
Rice used: 100% Gin-no-Iroha
Polishing ratio 50%.
Sake degree -6
Sake Brewer: Onuma Sake Brewery/Miyagi Prefecture
Musashi-shinjo Mametai Sushi
Japanese>English
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Kamo Kanehide Autumn
Specified name: Tokubetsu Junmai-shu
Ingredients: Rice, Rice malt
Nama/Hiirei-shu (heat treated)
Store in a cool dark place
Sweetness/Saltyness: Medium ■Rice: Koji:Omachi Kake: Chusei Shin Senbon ■Polishing ratio: Koji rice: 50% Kake rice: 60% ■Alcohol level: 15% ■Sake alcohol level: +1.0 ■Acidity: 1.4
Musashi-shinjo Mametai Sushi
Japanese>English
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Waetsu by Saku Waetsu, limited to restaurants
Type / Specified name
Fruity / Junmai Ginjo
Alcohol content
15 degrees Celsius
Rice / Polishing ratio
Domestic rice / 60
Details
Musashishinjo Mametai Sushi
Japanese>English
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Yukino Kayasha Hiyoshi Oroshi
Manufacturer: Saiya Shuzoten Co.
Reading: Yukinobosha
Address：Yurihonjo City, Akita Prefecture
Specific name: Junmai Ginjo
Ingredients : Rice, Rice malt
Alcohol content: 15
Sake meter degree: +1.0
Acidity: 1.5
Rice：Yamada-Nishiki, Akita-Shu-Komachi
Rice polishing ratio：55
Condition: Fire-brewed
Japanese>English
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Chokaizan Junmai Daiginjo Unfiltered Nama-shu
Reading: Chokaisan
Address: Yurihonjo-shi, Akita Prefecture
Specific Name : Junmai Daiginjo
Ingredients : Rice, Rice malt
Alcohol content: 17
Sake meter degree: +2.0
Acidity: 1.5
Rice used for making：Akita Sake Komachi
Rice polishing ratio：48
Condition: Nama-shu
Japanese>English
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Kangiku monochrome2025
Junmai Daiginjo Unfiltered Nama Sake
100% Yamashu No. 4 produced in Yamagata Prefecture
Rice polishing ratio: 50
Alcohol content: 15%.
Producer: Kangiku Meikozo, Yamatake City, Chiba Prefecture
Japanese>English
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Summer Nama-zake
Manufacturer: Aoki Shuzo Co.
Reading: Gokeiji
Address：Koga City, Ibaraki Prefecture
Specific name: Junmai Ginjo
Ingredients: Rice, Rice malt
Alcohol content: 16
Sake Degree: -0.5
Acidity: 1.5
Rice used for making：Hitanishiki
Rice polishing ratio：55
Condition: Nama-shu
Japanese>English
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Sanzen Sakura Junmai Ginjyo 55% Nama-Ginjo Nama-Shu Kutouryu Higashikawa-cho, Hokkaido Sanzen Sakura Sake Brewery
Rice used: 100% Kuzuryu
Rice polishing ratio: 55
Alcohol content: 15
Producer: Sanzen Sakura Shuzo, Higashikawa-cho, Kamikawa-gun, Hokkaido
Japanese>English
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palm (of one's hand)
Kake rice: Yumen no Koka 60% polished rice
Koji rice: Yamadanishiki 60% polished rice
Sake Degree: ±0
Acidity:1.4
Amino Acidity: 1.3
Japanese>English
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Aizu Ryugasawa Junmai Daiginjo Enju Genshu
Specifications: Junmai Daiginjo
Rice used: 50% polished Fukushima Prefecture Yumen no Kou rice
Water for brewing: Deep water from the foot of Bandai-san, one of the 100 best waters in Japan
Alcohol content: 16
Sake meter rating: +1
Acidity: 1.45
Firing: 2 times
Japanese>English
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Misuzu Junmai Ginjo Omachi Unfiltered Nama
Address: Shiojiri-shi, Nagano Prefecture Specific Name: Junmai Ginjo
Ingredients: Rice, Rice malt Alcohol percentage: 17
Sake meter degree: +5 Acidity: 2.0
Rice type: Omachi Polishing ratio: 55
Condition: Nama-shu
Japanese>English
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house of worship housed in a traditional Japanese-style villa (located where the emperor's meals are usually served)
Ingredients: Rice, rice malt, brewing alcohol
Koji: Yamadanishiki, Kake rice: Fukuhikari
Polishing ratio: Koji: 55%, Kake: 55
Yeast used: Shizuoka yeast
Alcohol percentage 18
Japanese>English
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Ishizuchi Special Junmai Hiyoroshi
Specific name : Tokubetsu Junmai
Ingredients : Rice, Rice malt
Alcohol Content: 16
Sake meter rating: + 4.5
Acidity: 1.8
Rice type：Matsuyama Mitsui
Rice polishing ratio：60
Condition: Fire-brewed
Japanese>English
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fly in the face of
Specific name
Alcohol percentage - 14
Sake Degree
Acidity
Amino acidity
Rice used and rice polishing ratio
Koji rice: 20% Yamadanishiki
Kake rice: Nikomaru 80
Yeast
Sake yeast
Japanese>English
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Shinshu Kamerei Junmai Ginjo Kinmon Nishiki
Ingredients: Rice, Rice malt
Rice used: 100% Kinmon-Nishiki from Yaebaru
Rice Polishing Ratio: 55
Alcohol content: 15
Producer: Okazaki Shuzo
Japanese>English
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Collage Junmai Ginjo Banshu Yamadanishiki
Rice : Hyogo Yamadanishiki
Rice Polishing Ratio : 50
Sake Degree : +1
Acidity : 1.4
Alcohol content : 16
Produced in : Miyazumi Meisho, Fukushima Prefecture
Japanese>English
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FUKUKAI No. 2
Ingredients : Yamadanishiki produced in Hirado
Rice Polishing Ratio : Undisclosed
Alcohol content : 14
Produced in: Fukuda Shuzo, Nagasaki Prefecture
Japanese>English
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Yamazan Junmai Ginjo Yamadanishiki Gowari Gobu Unfiltered Unrefined Unmixed Sake
Rice used: 100% Yamadanishiki from Hyogo Prefecture
Polishing ratio: 55
Master brewer: Yuki Kurihara
Alcohol content: 15
Producer: Yamazan Shuzo, Ueda-shi, Nagano
Japanese>English
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Hanamup Junmai Ginjo Omachi
Provenance: Yuzawa, Akita Prefecture ■Structure: Junmai Ginjo ■Capacity: 1800ml ■Price (main body): 3,800 yen
Rice: Omachi ■Polishing ratio: 50% ■Yeast: Undisclosed
Sake meter degree: -7.0 ■Acidity: 1.4 ■Alcohol level: 16
Japanese>English