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Souup Junmai Ginjo Nama Shu
Heat treatment: Fire-quenching
Ingredients Rice, Rice malt
Alcohol 16%.
Ingredient rice: Hashu Homare
Polishing ratio 50%.
Yeast used: Yamagata yeast
Sake meter degree +3
Acidity 1.4
Japanese>English
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Taiheizan Sougetsu special order
Junmai-shu
Rice】Akita Sake Komachi 60% polished rice
Alcohol content】16%.
Yeast] In-house yeast
Sake meter] -3.4
Acidity] 2.5
Japanese>English
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HITORI MIDORI
◆Material rice／5 million koku
◆Fine rice／60
◆Japanese liquor degree／+3.5
◆Acidity／2.0
Chinese>English
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Raifuku Junmai Sake KYUHARU
Sake Brewery Location 1626 Murata, Chikusei City, Ibaraki Prefecture
Alcohol content 15
Content 720ml
Ingredient rice LGC soft
Rice polishing ratio 70%.
Pouring: Hiyari
Sake degree ±0
Japanese>English
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HARE Special Junmai Nama Shu
Polishing ratio 60
Omachi, Okayama Prefecture
Alcohol content 17%.
Japanese>English
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Jun Beiyu
Rice Aomori Prefecture
Mashigura Polishing ratio 60%, Yeast used undisclosed
Alcohol 15.4% Sake degree ±0 Acidity
Japanese>English
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Musical instrument Masamune Yumachi Nakamori
Specific name: Junmai Ginjo
Ingredients : Rice, Rice malt
Alcohol Content: 15 degrees Celsius
Sake meter degree: -4
Acidity : Not disclosed
Rice type : Omachi
Rice polishing ratio：60
Condition: Fired
Japanese>English
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Shangiku Kenaiyama
Junmai Daiginjo
Specifications: unfiltered, once-hot sake
Ingredients: 100% Aiyama from Tokushima Prefecture
Rice polishing ratio: 50
Alcohol percentage: 15
Producer: Kangiku Meikozo, Yamatake City, Chiba Prefecture
Japanese>English
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Nabeshima Kaze Label
Junmai Ginjo 55
Yamada Nishiki
16% abv.
Japanese>English
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Chrysanthemum ocean99 silver sea
Specific Name : Junmai Ginjo
Ingredients : Rice, Rice malt
Alcohol content: 15
Sake Degree: -3.0 *previous values
Acidity : 1.2 *previous values
Rice used for making sake：Rice suitable for sake brewing
Rice polishing ratio：55
Condition：Nama-shu
Japanese>English
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One Million Year Old Omachi Hard Water Nama Hashiroshi
Ingredients Rice(domestic),Rice malt(domestic)
Alcohol percentage 15
Rice used: Akaban Omachi
Rice polishing ratio 70
Yeast used
Sake meter - Sake meter - Acidity - Acidity
Acidity
Nama/Hiirei (2 times fire-quenching)
Japanese>English
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Shichiken
Alain Ducasse Sparkling Sake
I received this as a congratulatory gift!
Perfect for a toast 🥂!
It was delicious!
Japanese>English
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Yamamoto No.6 Yeast Junmai Ginjyo Nama Sake
Alcohol 15%.
Rice: Akita Sake Komachi (Koji rice), Kake rice: Gin no Sei
Polishing ratio 55
Yeast used: Kyokai No.6
Sake meter degree +1 (previous value)
Acidity 1.8 (previous value)
Japanese>English
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Kirakucho Junmai Daiginjyo 48
Miyagi San Gin no Iroha
Sake exclusively for restaurants
Japanese>English
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Kuroryu Sakahomare Jungin 50
100% Sakahomare from Fukui Prefecture, 50% polished rice
Alcohol content
16 degrees Celsius
Japanese>English
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Kutouryuu
Normal Sake
Place of origin: Eiheiji-cho, Fukui Prefecture ■Structure: Normal sake ■Volume: 1800ml ■Price (main body): 2,000 yen
Rice used: Domestic rice suitable for sake brewing ■Polishing ratio: 65% ■Yeast used: Yeast preserved in the brewery
Sake meter degree: +3.5 ■Acidity: 1.0 ■Alcohol level: 15
Japanese>English
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Sake brewer Kuheiji light nigori
Brewery ：Manjyo Brewery / Aichi Prefecture, Japan
Ingredients : Yamadanishiki, Kurodasho
Sake Making :Undisclosed
Rice Polishing Ratio :Undisclosed
Rice Polishing Ratio :Undisclosed
Sake Degree :Undisclosed
Sake degree :16
Japanese>English
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Shinsei No.6 X-type
Type: Junmai Nama-no-Genshu
Type
Nama-zake
Alcohol content 13
Rice / Polishing ratio: 100% rice suitable for sake brewing / 40% (both koji rice and kake rice are 40%)
Yeast used: Kyokai No. 6
Japanese>English
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Kido Spring Breeze
Junmai Ginjo Nama Shu
Ingredients Koji rice: 50% Gohyakumangoku
Kake rice: 55% Gohyakumangoku
Alcohol 15% alcohol by volume
Japanese>English
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HANAIYAKU Junmai Ginjo Unfiltered Nama Sake
Category : Japanese Sake (Junmai Ginjo-shu)
Ingredients: Rice (domestic), Rice Koji (domestic)
Rice used: 100% Hachitan-Nishiki
Rice polishing ratio: 55
Alcohol percentage: 16
Japanese>English