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osugi
Cute labels
Alcohol content: 15%.
Rice used: 100% Awaichiba Yamadanishiki
Rice polishing ratio: 58
Ingredients : Rice (Tokushima Prefecture), Rice malt (Tokushima Prefecture)
Japanese>English
osugi
100% Wakamizu, Gunma Prefecture
Polishing ratio 60
Sake meter degree +1
Acidity 1.9
Yeast used: Association 701 yeast
Condition: Nama-shu
Brewing year (BY) 2021BY
Alcohol content 15.5
Storage method Refrigeration required
Japanese>English
osugi
Slightly sparkling nigori sake. Summery and refreshing.
Alcoholic strength: 15
Ingredients: Rice, Rice malt
Rice used: Koji rice : Gohyakumangoku Kake rice : Gohyakumangoku
Polishing ratio： Koji rice：60% Kake rice：60
Sake meter degree： ＋2
Japanese>English
osugi
Soft but micro-firing.
Specific name: Junmai-shu
Ingredients: Rice, Rice malt
Alcohol content: 13
Sake Degree: ± 0
Acidity : 1.4
Rice used for making sake : Yumenokou
Rice Polishing Ratio : Koji : 60% / Kake : 70%
Condition : Fired
Japanese>English
osugi
Sweetness comes first! The flavor of the rice comes gulp.
Type of Sake Junmai-shu
Rice variety Gohyakumangoku
Rice polishing ratio 60
Alcohol content 15.5
Japanese>English
