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Kuroryu Daiginjo Ryu
Rice used: "Yamadanishiki" produced in Hyogo Prefecture
Polishing: 40
Specified name sake, etc. Daiginjo/fire-aged sake
Degree of alcohol content 16
Japanese>English
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Tasake Koshinonishiki Junmai Ginjo
Rice : Koshinonishiki
Rice polishing ratio : 50
Sake Degree : 0.1
Acidity : 1.73
Alcohol content : 16.5
Provenance : Aomori prefecture, Nishida Shuzo
Japanese>English
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Takashimizu Dry Nama-Seikyu Ice Storage
Production classification: Normal sake
Ingredients: rice, rice malt, brewing alcohol
○Alcohol content: 14.5 / ○Sake meter: +8
Acidity: 1.1 / ○Amino acidity: 1.4
Rice used, Rice polishing ratio: Koji rice (rice grown in Akita prefecture, 60%), Kake rice (rice grown in Akita prefecture, 65%)
Yeast used: Association No. 601
Japanese>English
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Kikusui's Dry Honjozo 70%
Niigata rice
Kamisu City Iiwaisushi
Japanese>English
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Collage Junmai Ginjo
Sake Brewer Miyazumi Meizo K.K.
Location 8-7 Toei-cho, Aizuwakamatsu City, Fukushima Prefecture
Alcohol content 16
Content 720ml
Rice: 100% Gohyakumangoku produced in Aizu Misatomachi
Polishing ratio 50%.
Firing: One time fire ignition
Sake Degree +1
Acidity 1.3
Japanese>English
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Dassai Pure Rice Daiginjo 45
Raw Rice / Fine Rice Ajisai
Yamada Nishiki / 45
Fire
Chinese>English
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Toyo Bijin Jihonben Limited Edition Daiginjo
Sake Brewer : Sumikawa Shuzojo
Location: Hagi, Yamaguchi
Capacity: 1,800ml
Rice： Yamadanishiki
Rice polishing ratio： 40
Yeast: In-house yeast
Alcohol content: 15.8 degrees Celsius
Sake degree: ±0
Acidity: 1.4
Japanese>English
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Shirakiku Kasumi no Sato Junmai
Alcohol content: 15-16%.
Rice：Hitanishiki
Rice polishing ratio: 60
Japanese>English
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Gassan Special Junmai Izumo
Specified name
Special Junmai Sake
Ingredients
Rice, rice malt
Rice polishing ratio
60% (the highest ratio of rice used in the brewing process)
Rice used
Shimane-grown rice suitable for sake brewing
Alcohol content
15% alcohol by volume
Japanese>English
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Kame Age Shinaguchi Junmai Hasshaku
●Rice: Nakasu New Chihamoto
●Polished rice: 80
●Raw material name: rice, rice koji
●Japanese alcohol content: +5
●Acidity: 1.9 degrees
●Yeast: Home-grown
●Alcohol: 17 degrees
Chinese>English
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Hanaoyukyu Junmai Daiginjyo Unfiltered Nama-shu
Category : Japanese Sake (Junmai Daiginjo-shu)
Ingredients: rice (domestic), rice koji (domestic)
Rice used: 100% Ginpu
Rice polishing ratio: 48
Alcohol percentage: 16
Storage method: Refrigeration required
Producer: Nanyo Jozo (Saitama Prefecture)
Musashi-shinjo Mametai Sushi
Japanese>English
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KANGiku RED DIAMOND
Junmai Daiginjo Unfiltered Nama-shu
Rice : Aizan
Rice polishing ratio : 50
Alcohol content : 15
Place of origin : Chiba Prefecture, Japan
Musashi-shinjo Mametai Sushi
Japanese>English
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HANAIYAKU Junmai Daiginjo Hachitan Nishiki
Ingredients : Hachitan-Nishiki
Rice polishing ratio : 40
Alcohol content : 16-17
Country of origin : Saitama Prefecture, Nanyo Jozo
Mametai Sushi Musashi Shinjo
Japanese>English
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Jikin Junmai Ginjyo Nama Senbon Nishiki
Rice：100% Senbon-Nishiki produced in Hiroshima Prefecture
Rice polishing ratio: 50
Alcohol percentage: 15.5
Producer: Kiyamasa Shuzo, Nabari City, Mie Prefecture
Mametai Sushi Musashi Shinshiro
Japanese>English
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Sawaya Matsumoto
Rice polishing ratio
Koji rice 70%, Kake rice 78
Alcohol content
16 degrees Celsius
Rice used
General rice
Japanese>English
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King録超王録五つ星純米60% 中取り
[Ingredients] Yamada Nishiki
60%［Rice歩合］.
［Sake Degree］+9
［Acidity］2.7
［Alc. degree］17.5℃
Chinese>English
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Mimuro cedar Junmai Ginjo
Rice: 100% Yamadanishiki, Polishing ratio: 60%, Alcohol content: 15
Producer: Imanishi Shuzo, Sakurai City, Nara Prefecture
Japanese>English
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Banshu Issen Super Spicy Junmai
Ingredients: Yamadanishiki produced in Yoshikawa, Hyogo Prefecture
Rice polishing ratio: 45
Sake meter: +8
Alcohol content: 15
Regions: Hyogo Prefecture Sanyoibai Sake Brewery
Japanese>English
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KURORYU Junmai Ginjo
Provenance: Eiheiji-cho, Fukui Prefecture ■Structure: Junmai Ginjo
Rice: Gohyakumangoku ■Polishing ratio: 55% ■Yeast used: Yeast preserved in the brewery
Sake meter degree: +3.5 ■Acidity: 1.3 ■Alcohol level: 15-16
Japanese>English
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Tsururei Yukio Junmai Sake
Ingredient rice
Miyamanishiki
Polishing ratio
60％ (the highest percentage ever recorded)
Sake Degree
＋12.0
Acidity
1.2
Alcohol content
More than 15 degrees Celsius, less than 16 degrees Celsius
Japanese>English