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Shichida Junmai Daiginjo Unfiltered New Sake Nama
Ingredients Yamadanishiki
Rice polishing ratio 45
Alcohol content 16%.
Japanese>English
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tai
Hatsusun Mazan (Black Mazan)
Junmai Daiginjo
Rice：100% Miyamanishiki (Yamagata Prefecture)
Rice polishing ratio: 50
Yeast: Hatsusun yeast
Sake meter rating: +12
Acidity: 1.4
Alcohol: 16.2
Japanese>English
tai
type of sweet made with bean paste (local delicacy in Kyoto)
Type Junmai
Alcohol content 14%.
Rice polishing ratio 65
Ingredients Rice (domestic), Rice malt (domestic)
Japanese>English
tai
Hishiko Junmai
Ingredient Rice Local (from Fukui village) Gohyakumangoku
Ingredients: Rice (domestic), Rice malt (domestic)
Rice polishing ratio 60
Sake degree ±0
Alcohol 15%.
Japanese>English
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Oku Natsu Kasumi
Junmai Ginjyo Genshu
Alcohol / 16% Ingredients / Rice (domestic), Rice Koji (domestic) Polishing ratio / 55
Ingredient Rice Variety／100% Yumesansui produced in Aichi Prefecture
Sake meter / +1.0 Acidity / 1.8 Amino acidity / 1.1
Japanese>English
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Tsuneyama Junmai Ginjyo Karakuchi Tobi Shiboritate Nao Kumi Nama
Sake Brewer Tsuneyama Shuzo Limited Partnership
Location: 1-19-10 Miyuki, Fukui City, Fukui Prefecture
Alcohol content 16
Content 1800ml
Rice: 100% Gohyakumangoku produced in Fukui Prefecture
Polishing ratio: Koji rice: 50%, Kake rice: 60
Pouring: Hiyashi
Sake degree +17
Acidity 1.7
Japanese>English
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Saku Junmai Ginjo MIE DONYA
Rice Polishing Ratio: 60
Rice：domestic rice
Sake Degree: Not disclosed
Acidity: Not disclosed
Alcohol content: 15
Japanese>English
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Miyasaka Junmai Ginjo Nakadori
Rice: Miyamanishiki
Polishing ratio 55
Sake Degree ---
Acidity ---
15% alcohol by volume
Sake Brewer: Miyasaka Brewery (Nagano)
In-house strain of yeast No. 7
Japanese>English
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Shiwa Junmai Ginjo Cherry Label
Shiwa Sake Brewery
Shiwa-machi, Shiwa-gun, Iwate
Specific name: Junmai Ginjo
Ingredients : Rice, Rice malt
Alcohol content: 15
Sake meter degree: + 0.7
Acidity: 1.8
Rice used for making: Gohyakumangoku
Rice polishing ratio: 55
Condition: Heated
Japanese>English
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Shangiku Silver Lining
Junmai Daiginjo
Rice : So no Mai
Rice polishing ratio : 29
Alcohol content : 15
Place of origin : Chiba Prefecture, Japan
Japanese>English
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Aiyama Nabeshima
Sake quality Junmai Daiginjo
Ingredient rice: Aiyama
Alcohol content 16%.
Rice polishing ratio 40
Japanese>English
tai
Hanamup Junmai Ginjo-Nama Akita Sake Komachi
Provenance: Yuzawa, Akita Prefecture ■Structure: Junmai Ginjo-Nama Shu ■Capacity: 720ml ■Price (main body): 1,900 yen
Rice: Akita Sake Komachi ■Polishing ratio: 50% ■Yeast: Undisclosed
Sake meter degree: -9.1 ■Acidity: 1.6 ■Alcohol level: 16
Japanese>English
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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
tai
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