Ohmine Junmai3grain山田錦直汲み
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We had a drink on our 10th anniversary.
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Denshuかがや酒店50周年記念
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Amazing sweetness and sharpness. You can tell it's been carefully crafted.
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Sentori with gold leaf.
Japanese>English
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All I can say is that it is delicious. The balance of sweetness, umami and sharpness.
Japanese>English
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Gassan mellow dry junmai
Rice used
100% sake brewing rice
Rice polishing ratio
70% (the highest percentage of rice used in sake brewing)
Alcohol content
15 degrees Celsius
Japanese>English
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Tasyu Tokubetsu Junmai
Rice: 55% Polishing ratio: 15-16% Alcohol: 15-16% Sake strength: +3 Acidity: 1.5
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HIROKI Special Junmai
Sake Brewer Hiroki Shuzo Honten
Sake Brewer's Location 3574 Ichinaka Nibanko, Aza, Aizu Sakashita-cho, Kawanuma-gun, Fukushima-ken
Alcohol content 16.3
Rice type : Yamadanishiki, Kake rice type : Gohyakumangoku
Polishing ratio Koji rice : 50%, Kake rice : 55
Heating: Once
Sake Degree +3
Acidity 1.6
Remarks
Japanese>English
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Senbori Aikoku
Manufacturer: Senkin (Tochigi Prefecture)
Specified Name Not disclosed
Ingredients: Rice, Rice malt
Sweetness/Sweetness: ■Rice: Aikoku No.3, Domaine Sakura Yamadanishiki ■Polishing ratio: ■Alcohol level: 13% ■Sake alcohol level: Not disclosed ■Acidity level: Not disclosed
Japanese>English
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Houou Mida Aikoku
Address：Oyama-shi, Tochigi
Specific Name : (Nama Hashiroshi)
Ingredients : Rice, Rice malt
Alcohol content: 15
Sake Degree: -3
Acidity: -3
Rice used for making：Tochigi Aikoku No.3
Rice Polishing Ratio：- 0.01
Condition: Heated
Japanese>English
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Houou Mida Aikoku
Address：Oyama-shi, Tochigi
Specific Name : (Nama Hashiroshi)
Ingredients : Rice, Rice malt
Alcohol content: 15
Sake Degree: -3
Acidity: -3
Rice used for making：Tochigi Aikoku No.3
Rice Polishing Ratio：- 0.01
Condition: Heated
Japanese>English
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14th Generation 『No Filtering
50% National Rice
Chinese>English
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AKABU SEA
Ingredients: Ginga
Rice polishing ratio: 60
Sake Degree: Undisclosed
Acidity: Not disclosed
Alcohol content: 13
Regions: Iwate Akabu Shuzo
Japanese>English
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itonami Sharp
Use of the meter is not open to the public
Seimi Aoho
Degree 12
Chinese>English
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Sanzen Sakura Junmai Ginjo Comet 55
Sake Brewer: Sansei Sakura Shuzo
Specific name Junmai Ginjo
Polishing ratio 55
Yeast used: undisclosed
Alcohol percentage 15
Sake Degree +2
Acidity 1.6
Amino acidity undisclosed
Rice used: Comet
Japanese>English
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Nowadays, the special pure rice is raw.
Raw rice: Gohyakumangoku (80%), Yamadanishiki (20%) (using a cut)
Rice polishing：60%
Alcohol content: 15.5%
Manufacturer: Kimiya Sho Brewery, Nabari City, Mie Prefecture
Chinese>English
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Yuki no Mayu (Snow Cocoon) Nenkosuru Mori (Brewing Forest)
Rice used: "Gohyakumangoku" from Niigata Prefecture / "Koshibuki" from Niigata Prefecture
Polishing 60
Specified name sake, etc. Junmai Ginjo/namaishu
14% alcohol by volume
Japanese>English
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Form SG
Ingredients Rice(domestic),Rice malt(domestic)
Alcohol percentage 17
Rice used: Unpolished rice Yamadanishiki
Polishing ratio 70
Yeast used
Sake meter degree -1
Acidity 1.8
Nama/Hiire Nama
Japanese>English
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Sasasamune Special Junmai
Rice : Yumenokou from Kitakata
Rice polishing ratio : 60
Alcohol content : 15
Produced in : Fukushima Prefecture, Japan Sasamasamune Brewery
Japanese>English
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Kudokibe Jr. and Ogawa Yeast
Manufacturer Kame-no-i Shuzo
Heat treatment: Nama-fume (once-fired)
Ingredients Rice, Rice malt
Alcohol content: around 16.5
Ingredient rice Banshu Aiyama
Polishing ratio 44
Yeast used: Ogawa No. 10
Sake degree -5.0 approx.
Acidity 1.4
Japanese>English
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Senkouri I-Shiki
Specified name Not disclosed
Nama/Hiireire Sake (with heat treatment)
Sweetness: Umakuchi ■Rice: Domaine Sakura Yamadanishiki ■Polishing ratio: 90% ■Alcohol level: 13% ■Sake alcohol level: Not disclosed ■Acidity level: Not disclosed
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