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osugiSake level of +14. Dry, refreshing and very good.
Type Junmai Ginjo
Ingredients: Rice, Rice malt
Raw material rice Yamadanishiki
Rice polishing ratio 60
Alcohol content 14
Sake meter degree +14
Yeast
Acidity 1.8
Amino acidity 0.9
osugiGlasses we met again this year
Sake Brewer : Hagino Shuzo (Miyagi)
Rice：100% domestic rice
Rice polishing ratio：Not disclosed
Sake degree: -1
Acidity: 2.1
Alcohol Content: 14 degrees (undiluted)
Yeast used: Undisclosed osugi
Ingredient Rice Miyamanishiki/Aki no Sei
Taste type: Very dry
Rice polishing ratio 60
Alcohol percentage 16.0-16.9
Sake Degree +12
Acidity 1.9 osugiIt's hard to read "Korin".
Raw material rice: Dewa Tsanzan produced in Yamagata Prefecture
Polishing ratio 50%.
Yeast: Yamagata yeast
Sake degree -7
Acidity 1.5
Alcohol 15.7 osugi
Rice：Fukunoka 60% polished rice produced in Fukushima
Sake meter rating: +2
Acidity: 1.6
Firing: 1 time (requires refrigeration)
Degree of alcohol content: 16 degrees Celsius osugiRice used: Hyogo Kitanishiki
Polishing 65
Specified name sake, etc. Junmai/namaishu
16% by alcohol content osugiQing嘹 is a rare Chinese character. osugi
Ingredients: Rice (domestic), rice malt (domestic)
Alcohol content 16%.
Variety used: 100% Hachitan-Nishiki from Hiroshima Prefecture
Polishing ratio 65 osugiOnce-a-year limited edition sake! Back menu! Super dry and refreshing.
Specified name：Ginjo
Ingredients: Rice, Rice malt, Brewing alcohol
Alcohol content: 18
Sake degree: +18～+20
Acidity: 1.2
Raw rice : Banshu Yamadaho
Rice polishing ratio : 55
Condition: Ignited
Storage: kept in a cool and dark place osugiStrong flavor, like sweet sake.
Rice! It feels like
Raw rice: Miyamanishiki from Nagano prefecture
Polishing ratio 60%.
Yeast used: Miyagi A yeast
Alcohol content 15.7%.
Sake degree ±0 Acidity osugiIt is a sake made by a shochu brewer.
It is fruity like muscat.
Rice used・・・All Yamada Nishiki
Polishing ratio・・・Koji rice 50% / Kake rice 55
Sake degree...
Acidity...
Yeast: Association No.7 yeast
Alcohol content...16 osugiThe taste is sweet at first.
Sweet and spicy: Dry
Rice type：Koji:Hanabuki Kake:Mashigura
Rice polishing ratio: Koji:55% Kake:65
Alcohol level: 16 degrees
Sake Meter: +5.0
Acidity: 1.2 osugiIt's a little sour.
This is the second Katsucoma this year. Last time it was Junmai Daiginjo.
Raw rice: Gohyakumangoku
Rice polishing ratio: 50
Alcohol content: 16 degrees
Sake meter: +3
Acidity: 1.3
Yeast: Kanazawa yeast osugiRaw Rice："Kaihin Shinko" produced in Haguro-cho, Yamagata
Rice Polishing Ratio: 30
Sake meter: -5.0
Acidity: 1.4
Amino Acid: 1.0
Yeast used: Ogawa No.10, M310
Alcohol content: 16-17%. osugiAlcohol content 17
Rice used: Domestic rice osugiRice: Ihyakumangoku from Toyama Prefecture, other rice suitable for sake brewing from Toyama Prefecture
Rice polishing ratio: 65
Yeast used: Kyokai No.7 osugiSweet, but not all that sweet! Easy to drink~.
Rice : Yamadanishiki (produced in Hyogo prefecture)
Polishing ratio : 50
Yeast : No.7 yeast
Alcohol content : 16% (unfiltered and unpasteurized)
Definition of "Kaze no Mori
The entire amount is unfiltered.
All year round, it is unpasteurized, unpasteurized sake with no water added.
All of our sake is junmai-shu and no alcohol is added. osugiIt is the first time to drink sake from Oita. Moreover, the back.
Sweet and spicy: Not disclosed
Raw material rice: Oita Yamada Nishiki
Rice polishing ratio: 60%.
Alcohol content: 16 degrees
Sake content: undisclosed
Acidity：Not disclosed osugi
Ingredients Rice (domestic), Rice malt (domestic), Sake
Alcohol content 14
Rice used: Dewa Sanzu, contract grown rice produced in Yamagata Prefecture
Rice polishing ratio 50
osugiThis is an interesting sake made by three Aomori sake breweries by exchanging rice.
Each of the three breweries share the rice that they have been growing independently under contract, Reimei (Hassen), Kojo Nishiki (Tasake), and Toyoupai rice (Toyoupai), and brew Junmai Ginjo in three different ways.
Rice Polishing Degree 55%.
Alcohol content 16%.
Rice used: 100% Reimei RecommendedContentsSectionView.title
