しゃけ亭
Rice polishing ratio 55
Alcohol content 15
Sake content around 3.0
Japanese>English
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しゃけ亭
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Alcohol content 15 degrees
Rice polishing ratio 50%.
Sake degree +6
Acidity 1.3
720ml 1595yen
Japanese>English
しゃけ亭
Alcohol content 15 degrees
Rice polishing ratio 70%.
Japanese>English
しゃけ亭
Toji Shinri
Polishing ratio 70%.
Alcohol content 15 degrees
720ml 1320yen
Japanese>English
しゃけ亭
Alcohol content 16 degrees
Rice: 100% Dewa Sanzano (produced in Yamagata Prefecture)
Polishing ratio 55
Sake degree +2
Acidity 1.6
720ml 1485yen
Japanese>English
しゃけ亭
Alcohol content 15 degrees
Sake degree +2
Acidity 1.5
Rice used: Dewanosato
Rice polishing ratio 70%.
Yeast used: Yamagata yeast
720ml 1133yen
Japanese>English
しゃけ亭
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Raw Rice: Dewa Kirari
Rice polishing ratio 66
Brewer's yeast: Dewa Sanzan Goshinshu yeast
Alcohol content 15.5
Type Full-bodied and clean
Best served with fresh seafood and Japanese cuisine
Appropriate temperature range for drinking: 5°C - 48°C
Sake degree ±0
Acidity 1.4ml
Amino acidity 1.0ml
720ml 1210yen
Japanese>English
しゃけ亭
Rice polishing ratio 50%.
Alcohol content 16.5
720ml 1980yen
Japanese>English
しゃけ亭
100% Yamada Nishiki sake rice from Hyogo Prefecture is used.
Rice polishing ratio 60%.
Alcohol content 17
720ml. 1375yen
Japanese>English
しゃけ亭
Only available at retailers
Sake degree +2.5
Rice polishing ratio 60%.
Alcohol content 15 degrees
1800ml 2860yen
Japanese>English
しゃけ亭
Junmai Daiginjo (Yamada Nishiki 50% of refined rice) 6 cuts
Junmai Ginjo (Misan Nishiki 55% of the total amount of refined rice) 4 cuts
Chinese>English
しゃけ亭
Rice polishing ratio 45
Raw rice: 100% Yamada Nishiki
Japanese>English