tai
crane-shaped
Ingredient Rice
Koshitanrei
Rice polishing ratio
55% of rice
Sake Degree
+0.5
Acidity
1.4
Alcohol content
More than 15 degrees Celsius, less than 16 degrees Celsius
Japanese>English
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tai
Asamayama Junmai Daiginjo Asahi
Rice used: Asahi, grown in Okayama Prefecture
Polishing: 50%.
Specified name sake, etc. Junmai Daiginjo/Hiirei-shu
15% alcohol by volume
Japanese>English
tai
Kuroryu Ginjo Itchirai
Place of Origin: Eiheiji-cho, Fukui Prefecture ■Structure: Ginjo ■Capacity: 720ml ■Price (main body): 1,350 yen
Rice: Gohyakumangoku ■Polishing ratio: 55% ■Yeast used: Yeast preserved in the brewery
Sake meter degree: +5 ■Acidity: 1.1 ■Alcohol level: 15.5
Japanese>English
tai
Mitsui no Kotobuki Junmai Ginjyo +14, very dry, 720ml
Sake Brewer/Producer
Mitsui no Kotobuki Co.
Alcohol content
14% (14%)
Rice used
Yamadanishiki
Rice polishing ratio
60
Japanese>English
tai
Mimuro-Sugi Romain series, special junmai dry, dewy leaf wind
Specified name
Tokubetsu Junmai Sake
Ingredients
Rice, Rice malt
Rice polishing ratio
60% (the highest ratio of rice used in the brewing process)
Rice used
Rohafu
Alcohol content
15% (15%)
Acidity
1.9
Sake Degree
+5
Japanese>English
tai
Product Name Yonesuru Kappa Special Junmai Super Dry
Rice: Haenuki, Dewanosato, other Yamagata rice
Rice polishing ratio 60
Alcohol 15%.
Sake degree +10
Acidity 1.7
Yeast: Association No. 9
Japanese>English