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Nabeshima HERVEST MOON Hiyoroshi
Type Japanese sake (Junmai-shu)
Product name Nabeshima Junmai-shu Hiyaroshi Harvest moon
Producer: Tomikuchiyo Shuzo
Produced in Kashima City, Saga Prefecture
Japanese>English
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Saku no Hana (the flower of Saku)
Specific name : Junmai Daiginjo-shu
Ingredients : Rice (domestic), Rice malt (domestic)
Source Rice: 100% Aizan produced in Hyogo Prefecture
Polishing ratio: 49
Producer: Saku-no-Hana Shuzo (Nagano Prefecture)
Japanese>English
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Collage Junmai
Sake Brewer Miyazumi Meizo K.K.
Location 8-7 Toei-cho, Aizuwakamatsu City, Fukushima Prefecture
Alcohol content 16
Volume 1800ml
Rice: 100% Aizu Minato Yumeko
Polishing ratio 60
Firing: One time fire ignition
Sake Degree +1
Acidity 1.3
Yeast
Japanese>English
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Nagurayama CODE-N Namazume Nagare
Sake made from Junmai Ginjo-Ginjo-Genshu
[Analysis]
Alcohol 16%.
Sake Degree -3
Acidity 1.4
Amino acidity 1.0
Rice used: Yumenokou (Fukushima), Yamadanishiki (Okayama)
Polishing ratio (Kake rice, Koji rice) 55%, 45
Yeast: Utsukushima Kohyo yeast
Japanese>English
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Kure
Reading: Kure
Address: Nakatosa, Kochi Prefecture
Distinctive name : Tokubetsu Junmai
Ingredients : Rice, Rice malt
Alcohol Content: 18
Sake meter rating: +5.0
Acidity: 1.8
Rice：Matsuyama Mitsui
Rice polishing ratio：60
State: Unpasteurized
Japanese>English
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Katanozakura Yamahai Junmai Yumachi Unpasteurized Sake
Raw material rice Bizen Omachi
Polishing ratio 65
Yeast Kyokai No.6
Sake degree +2.0
Acidity 1.9
Amino acidity 1.5
Alc. degree 17
Manufacturer: Yamano Shuzo Co.
Japanese>English
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Chokaizan Junmai Ginjo
[Akita Prefecture]Tenju Shuzo
Ingredients : rice(domestic), rice malt(domestic)
Rice polishing ratio：55
Yeast used: ND-4 (Tokyo University of Agriculture flower yeast)
Rice used: 100% Akita Sake Komachi, Tenju Sake Rice Research Association
Alcohol content: 15
Sake meter: ±0
Acidity: 1.4
Amino acidity: 1.1
Brewing water: Chokai Mountain water (soft water)
Toji: Yosuke Ichinoseki (Toji Yamauchi)
Japanese>English
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Shuho Junmai Daiginjo
Alcohol content] 17 [Sake meter] -1 [Acidity] 1.3 [Rice] 100% domestic rice, Dewasanbara [Polishing ratio] 33 [Yeast] Kyokai 1801 yeast + Yamagata NF-KA yeast
Japanese>English
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59Takachiyo Aizan Unadjusted Nama-Ginjo Junmai-Ginjo
Alcohol percentage 16
Rice used: Aizan
Polishing ratio 59
Yeast used: Kyokai 1801
Japanese>English
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Morishima Junmai Ginjo Hitanishiki Dry
Rice used: Hitanishiki produced in Ibaraki Prefecture
Rice polishing ratio: 55
Sake meter rating ... +7
Acidity: 1.7
Yeast・・・No.901
Alcohol content・・・15(Draft)
Japanese>English
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Yamamoto, Dodan
Rice : Gin-san
Rice polishing ratio: 65
Alcohol content: 15.8%.
Sake Degree: +15
Acidity: 1.8
Produced in: Yamamoto Gomeikai, Akita, Japan
Japanese>English
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Tsururei Junmai Black Label
Manufacturer: Aoki Shuzo (Niigata Prefecture)
Specific name: Junmai-shu
Nama/Hiirei-shu (with heat treatment)
Store in a cool dark place.
Manufacturer's website http://www.kakurei.co.jp/
■Sweetness: Dry ■Rice: Koshitanrei, Gohyakumangoku ■Polishing ratio: 70% ■Alcohol level: 15.5 degrees ■Sake degree: Not disclosed ■Acidity: Not disclosed
Japanese>English
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Kido Junmai
Product name KID Junmai-shu
Producer Heiwa Shuzo
119 Mizonokuchi, Kainan City, Wakayama Prefecture
Ingredients Rice, Rice malt
Polishing ratio: Koji rice: Yamadanishiki, Gohyakumangoku (Polishing ratio 50%), Kake rice: General rice (Polishing ratio 60%)
Alcohol 15.5
Yeast: Association #7 yeast
Japanese>English
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Sawaya Matsumoto Junmai
Manufacturer: Matsumoto Shuzo (Kyoto Prefecture)
Specific name: Junmai-shu
Nama/Hiireire Sake (with heat treatment)
Manufacturer's website: https://matsumotoshuzo.com/
Sweetness: Dry ■Rice: Gohyakumangoku ■Polishing ratio: 65% ■Alcohol level: 14% ■Sake alcohol level: Not disclosed ■Acidity level: Not disclosed
Japanese>English
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Haneya Tokubetsu Junmai Bottled and Heated
Manufacturer: Fumikiku Shuzo (Toyama Prefecture)
Specified name: Tokubetsu Junmai Sake
Nama/Hiireire (heat-treated)
Store in a cool, dark and quiet place.
Manufacturer's website http://www.fumigiku.co.jp/
Sweetness: Slightly dry ■Rice: Gohyakumangoku from Toyama Prefecture ■Polishing ratio: 60% ■Alcohol level: 15% ■Sake meter: +3.0 ■Acidity: Not disclosed
Japanese>English
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Bakuren Super Dry
Production area Yamagata Prefecture
Manufacturer Kame-no-i Shuzo
Heat treatment: Fire-quenching
Ingredients Rice, rice malt, brewing alcohol
Alcohol content: 17 to 18 degrees Celsius
Ingredient rice: 100% domestic rice
Polishing ratio 55
Yeast used: Ogawa No. 10
Sake degree +15 to +20
Acidity 1.0
Japanese>English
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Kutouryuu Gems
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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Chrysanthemum Chrysanthemum Kenaiyama chronicle
Specifications: unfiltered, once-hot sake
Ingredients: 100% Tokushima Aizan
Rice polishing ratio: 50
Alcohol percentage: 15
Producer: Kangiku Meikozo, Yamatake City, Chiba Prefecture
Japanese>English
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Yamamoto Sunshine Yellow Yamahai Junmai Ginjo
（Yamamoto Shuzoten Co.
Produced in: Happo-machi, Akita Prefecture ■Structure: Yamahai junmai ginjo
Rice: Momota (produced in Yuzawa, Akita) ■Polishing ratio: 55% ■Yeast: Akita yeast No.12
Sake meter degree: +3 ■Acidity: 1.9 ■Alcohol level: 15
Japanese>English
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Rabbit Junmaidaiginjo Aizan
Location：Okazaki City, Aichi Prefecture
Specific name: Junmai Daiginjo (rice bowl)
Material：Rice, rice koji
Alcohol content：16
Sake content：Non-open
Acidity: non-public
Raw material: Aiyama
Refined rice: 48
Condition: Raw Sake
Chinese>English