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SA
Rice used: 100% Yamadanishiki produced in Kasai City, Hyogo Prefecture
Polishing ratio 55
Japanese>English
SA
Polishing ratio 50%.
Sake degree +2
Alcohol content 15.5
Rice used: Miyamanishiki produced in Yamagata Prefecture
Japanese>English
SA
Rice： Watafune No.2
Rice Polishing Ratio: 50%/td>.
Alcohol content: 15-16%.
Sake meter degree: ---
Acidity: ---
Yeast: ---
Japanese>English
SA
Rice : Sake Mirai
Rice polishing ratio : 50
Alcohol content : 15
Japanese>English
SA
Alcohol content: 15
Sake meter: +11
Acidity: 1.8
Malted Rice type : Yamadanishiki
Kake Rice type : Yamadanishiki
Rice Polishing Ratio : Koji:55%, Kake:60
Yeast：Hiroshima 2021 yeast
Japanese>English
SA
Rice: Sake Mirai (Yamagata Prefecture)
Polishing ratio 50%.
Yeast: Yamagata yeast
Sake meter degree -3
Acidity 1.8
Alcohol 17.1
Japanese>English
SA
Alcoholic Beverage 16%.
Ingredient rice: Hitogokochi produced in Matsumoto City
Polishing ratio 50%.
Japanese>English
