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Jiu Yao Authentic
Ingredients: rice, rice koji
Refined rice-acid synthesis: 65
Leavening agent:
Volume: 1800ml
Alcohol content: 14 degrees
Chinese>English
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Hidakami Fish Labels
Sake Brewer :
Hirakou Sake Brewery
Toji : Hideki Okuhara
Hideki Okuhara
Sake quality
Special Junmai Sake
Rice type
Koji rice : Yamadanishiki/Kake rice : Gin no Iroha
Rice polishing ratio
60
Sake Degree :
+2 to +3
Alcohol content :
Over 15° and under 16°.
Japanese>English
Tabika喜雨 槽搾り
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Kiu Tabika
Yeast: Mie yeast
Rice: Hachitan-Nishiki produced in Hiroshima
Alcohol 15%.
Polishing ratio 60
Japanese>English
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Amanoto Umashine Unfiltered Junmai
Provenance: Yokote City, Akita Prefecture ■Structure: Junmai-shu
Rice: Akita Sake Komachi ■Polishing ratio: 80% ■Yeast: AK-1 (Akita-style flower yeast)
Sake meter degree: +3 ■Acidity: 2.0 ■Alcohol level: 15
Japanese>English
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Hanamaru Junmai Ginjo Omachi
Sake quality Junmai Ginjo
Ingredient rice: Omachi
Alcohol 16%.
Polishing ratio 50%.
Sake degree -7.0
Acidity 1.4
Fruity!
Japanese>English
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Nitoshi Junmai Daiginjyo Nama-Nihonjunshu Aizan 48
Type
Junmai Daiginjo
Ingredients
Rice, rice malt
Ingredient rice
Aizan
Rice polishing ratio
48% (with a minimum of 2,000 ppm)
Alcohol content
16% alcohol by volume
Japanese>English
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KATSUKI CEL24 Junmai Daiginjo 50
Ingredients: Rice: Sake degree -4, Acidity: 1.4, Amino acidity: 1.0 / Gin no Yume (Kochi Prefecture sake brewing rice) / Ingredients: Rice, rice malt / Rice polishing ratio: 50% / Yeast: Kochi yeast CEL-24 / Alcohol level: 15
Japanese>English
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Hakkaisan Special Honjozo
Alcohol content 15.5
Sake degree +4.0
Acidity 1.3
Amino acidity 1.2
Rice and yeast used
Koji rice: Gohyakumangoku
Kake rice: Ihyakumangoku, Todorokiwase, etc.
Rice polishing ratio 55
Yeast used: Association No. 701
Japanese>English
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Sentoku Junmai
Sake made from pure rice
Origin: Kyushu region
Alcohol 15%.
Sake degree +2
Ingredients: Raw material rice: Yamadanishiki, Hanakagura
Polishing ratio 60
Japanese>English
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Ichinozo Mukanjyo Honjozo
Rice polishing ratio: 65
Alcohol content: 15
Sake degree: +4 to +6
Japanese>English
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Kinryo - Dark mellow junmai
Specified name
Junmai sake
Ingredients
Rice, rice malt
Rice polishing ratio
70% (the ratio of polished rice to total rice malt)
Rice used
Oceto
Alcohol content
15% (15%)
Acidity
1.7
Sake Degree
-1.5
Japanese>English
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Kutouryu Junmai
Rice used: "Gohyakumangoku" from Fukui Prefecture
Polishing: 65
Specified name sake, etc. Junmai/Hiirei-shu
Degree of alcohol content 14.5
Kutouryuu for Peace of Mind
Japanese>English
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Yatsuka Ginjo-shu Momo Label
Rice, rice malt (100% Japanese Yamadanishiki), brewing alcohol
60% Brewing alcohol
Association 1801
Ginjo-shu
＋Strength
1.3
1.0
14%, 720ml
This one also has quite a classic aroma.
Japanese>English
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Bishonen Seiya Junmai
Alcohol content] 15.9 degrees centigrade or higher
Ingredients] Rice (produced in Kikuchi, Kumamoto), Rice Koji (produced in Kikuchi, Kumamoto)
Polishing ratio] 70%.
Fairly classic aroma
Japanese>English
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Mine-no-Sei Junmai Daiginjo Gin-no-Mai
Alcohol content 13.5
Polishing ratio 50%.
Japanese>English
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Urakasumi Junmai
Sake Brewer
Saura
Toji : Kunio Onodera
Kunio Onodera
Sake quality
Junmai Sake
Rice used: Manamusume
Manamusume
Rice polishing ratio
65
Sake degree :
+2
Alcohol percentage: 15% to 16%:
Over 15 degrees and under 16 degrees
Japanese>English
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Ikoma Hozan Junmai Ginjo
Domestic rice
Ingredients : Rice, Rice malt
Rice polishing ratio : 60
Alcohol content : 16
Japanese>English
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Ave. Project Akada by field 2022-2023BY
Rice] 100% Kariwa-mura rice from Niigata Prefecture
Alcohol content】16%(Draft)
Yeast] Undisclosed
Sake meter] Undisclosed
Acidity] Not disclosed
Japanese>English
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Kiku-no-sato Junmai Ginjyo, single shot fired
Rice: 100% Yumesasara produced in Tochigi prefecture
Rice polishing ratio: 55
Sake degree: +8.0
Acidity: 1.5
Alcohol degree: 14
Yeast used: Akari Ogawa yeast
Japanese>English
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Kawanakajima Genmai i Junmai Ginjo Unfiltered Nama-shu
Aizan 55% polished
This is the sake that got me into the sake swamp!
Japanese>English