tai
Ko-Imari Mae Ginjo
Type
Ginjo-shu
Ingredients
Rice, rice malt, brewing alcohol
Ingredient rice
Saga no Hana
Rice polishing ratio
60％ (with a minimum of 60% polished rice)
Alcohol content
15％ (15% alcohol by volume)
Japanese>English
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tai
Shinsei Cosmos
Ingredient Rice
Japanese>English
tai
Tenbi Tokubetsu Junmai Kariten
Rice polishing ratio: 60
Alcohol content: 15% (undiluted)
Producer: Choshu Shuzo, Kikugawa-cho, Shimonoseki, Yamaguchi
Japanese>English
tai
Senkou MODERN Zero
Manufacturer: Senkou (Tochigi Prefecture)
Nama/Hiirei Nama-zake (no heat treatment)
Sweetness/Saltyness: Umakuchi ■Rice: Domaine Sakura Yamadanishiki ■Polishing ratio: 90% ■Alcohol level: 13% ■Sake alcohol level: Not disclosed ■Acidity level: Not disclosed
Japanese>English
tai
Wakakoma Asahi no Yume 90 Dry light nigori unfiltered unpasteurized sake
Rice] Asahi no Yume 90% polished rice
Alcohol Content】16.5度
Yeast] T-ND
Sake Degree] Undisclosed
Acidity] Not disclosed
Japanese>English
tai
Kagamiyama Freshly pressed
Specific name Junmai-shu
Nama/Hiirei Nama-zake (no heat treatment)
Sweetness: Slightly sweet ■Rice: sake Musashi ■Polishing ratio: 60% ■Alcohol level: 16% ■Sake alcohol level: Not disclosed ■Acidity level: Not disclosed
Japanese>English
tai
Rainfall (Afuri) Apple San Dry
Type Junmai-shu
Alcohol percentage 13
Ingredients Rice (domestic), Rice malt (domestic)
Rice used: 100% Omachi produced in Okayama Prefecture
Polishing ratio 60
Sake degree -2.5
Japanese>English
tai
Amabuki Koisuru Spring Junmai Daiginjo
Specific name Junmai Daiginjo
Ingredients: rice, rice malt
Nama/Hiirei-shu (with heat treatment)
Sweetness: Slightly dry ■Rice: Saga Prefecture rice ■Polishing ratio: 50% ■Alcohol level: 16% ■Sake meter: +1.0 ■Acidity: 1.0
Japanese>English
tai
Mutsu Hachisen Houmu Chou-harai Nama-nazake
Specific name: Tokubetsu Junmai-shu
Ingredients: Rice, Rice malt
Nama/Hiirei Nama-shu (no heat treatment)
Storage: Refrigeration required
Sweetness/Sweetness: Dry ■Rice: Koji:Hanafukiyuki Kake:Masugura ■Polishing ratio: Koji:55% Kake:60% ■Alcohol level: 16% ■Nihonshu level: +6.0 ■Acidity: 1.5
Japanese>English
tai
Houou Mita, Bearded Ban
Specific Name : Junmai Ginjo
Ingredients : Rice, Rice malt
Alcohol Content : 16-17
Sake Degree : ± 0 *Past data
Acidity : 1.6 *Past values
Rice used for making：Kameiki
Rice polishing ratio：50
Condition: Nama-shu
Japanese>English
tai
Shinmasa Ecru Generation 2024
100% Akita Sake Komachi rice used
Polishing ratio is 55% for koji rice and 60% for kake rice
Nama Moto Junmai sake brewed in a wooden vat
13% alcohol by volume
Japanese>English
tai
Hanahayo, Miyamanishiki
Junmai Daiginjo Unfiltered Nama-shu
Hana-Abiko Junmai Daiginjo-Miyama-Nishiki 48% straight-drafted raw sake
Japanese>English
tai
Kutouryuu Itsuhin
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
tai
Kido Nigori Sake Nama
Specified name
Junmai Ginjo-shu
Ingredients
Rice, rice malt
Rice polishing ratio
55% (the highest percentage ever recorded)
Rice used
Gohyakumangoku
Alcohol content
16% (16%)
Acidity
1.6
Sake Degree
-5.0
Japanese>English
tai
TATENOGAWA MUGA Red Bottle
Ingredient rice
100% Snow Goddess from Yamagata Prefecture
(All rice is specially cultivated under contract)
Polishing ratio
50
Yeast used
K601
Alcohol content
16 degrees Celsius
Sake degree
-2
Acidity
1.5
Amino acidity
1.0
Japanese>English
tai
Takeyu Special Honjozo Yamadanishiki, brewed with Ogawa yeast
Address: Yuki City, Ibaraki Prefecture
Specific name : Special Honjozo
Ingredients : Rice, Rice malt, Brewer's alcohol
Alcohol content : 15
Sake meter degree : Not disclosed
Acidity : 1.2
Rice type : Yamadanishiki
Rice Polishing Ratio : Koji Rice 55% / Kake Rice 65
State：Heated
Japanese>English
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Young Musume Peony
Manufacturer: Shintani Shuzo (Yamaguchi Prefecture)
Specific name: Junmai Ginjo
Nama/Hiirei Nama-shu (no heat treatment) ■Rice: Hiroshima Omachi ■Polishing ratio: 60% ■Alcohol level: 16% ■Sake alcohol level: undisclosed ■Acidity level: undisclosed
Japanese>English
tai
Morishima Omachi Junmai Daiginjo
Rice used: Bizen Omachi
Polishing ratio: 50%.
Sake meter rating ... +2
Acidity・・・・1.7
Yeast・・・No.901
Alcohol content・・・・15(Draft)
Japanese>English
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Gakki Masamune Nakadori Honjozo
Ingredients Koji rice : Yumen no Kou (Fukushima Prefecture) 60
Kake Rice type : Yumen no Kou (Fukushima Pref.) 70
Alcohol 16%.
Sake Degree ±0
Acidity 1.2
Yeast used: Fukushima Prefecture yeast
Water used for brewing: Underground water from the brewery
Japanese>English
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Yi Paikou era (1113.7.13-1118.4.3)
Rice】Kaminomai
Ingredients] Rice (domestic),Rice malt (domestic)
Rice polishing ratio】 65
Japanese>English