tai
Ureshicho Unfiltered Junmai Nama Shu
Ingredients: Rice, Rice malt Polishing ratio: 60% Alcohol content: 17
Producer: Ueda Shuzo Co.
Japanese>English
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tai
Daishichi Junmai Namaishu Namaisho
Type Junmai-shu
Capacity 720ml
Alcohol percentage 16
Ingredients Rice (domestic), Rice malt (domestic)
Rice used: Gohyakumangoku
Polishing ratio: 69% super flat polished rice
Sake degree +2
Sake Brewer: Daishichi Shuzo / Fukushima Prefecture
Japanese>English
tai
Haginodewo Special Junmai
Product Name Haginodewo Tokubetsu Junmai Super Dry, Red Label 1.8L
Type: Tokubetsu Junmai
Capacity 1.8L
Alcohol content 16%.
Sake degree +10
Rice used: Koji rice: Yamadanishiki, Kake rice: Ginbuki
Polishing ratio 60
Sake Brewer: Fukui Yahei Shoten / Shiga Prefecture
Other
Japanese>English
tai
Gagaku-dai Narukami
Brand name: Garakudai Narukami
(Brand Name: Gagakuyo Narukami)
Sake Brewer: Tenryohai Shuzo
Location: Sado city, Niigata
Capacity: 720ml
Rice type： Gohyakumangoku
Rice polishing ratio： ---0.01
Alcohol content: 14.0% (undiluted)
Sake degree: ---
Acidity: ---
Yeast: 901 yeast
Japanese>English
tai
Urasato Junmai Ginjo Hon Nama
Produced by Urasato Shuzoten
Content 1800ml
Place of origin Ibaraki Prefecture
Specific name Junmai Ginjo
Rice used: Hitanishiki
Rice polishing ratio 55
Alcohol content 15% (original sake)
Japanese>English
tai
Kunifutsuru Junmai Daiginjo
Manufacturer: ㈴Noguchi Shuzo Brewery
Reading：Kouzuru
Address：Fuchu City, Tokyo
Specific name：Junmai Daiginjo
Ingredients : Rice, Rice malt
Alcohol Content: 15
Sake meter degree : -1
Acidity : -3.5
Rice used for making：-
Rice Polishing Ratio: 50
Condition: Fire-brewed
Japanese>English
tai
Takashi no Tsukasa Natsumirei Light Nigori
Maker：(Gou) Shibata Shuzojo
Reading：Ko no Tsukasa
Address：Okazaki-city, Aichi pref.
Specific name：-
Ingredients : Rice, Rice malt
Alcohol percentage: 13
Sake meter degree : -1.5
Acidity : 1.4
Rice：Yumesansui
Rice Polishing Ratio：- 0.01
Condition: Heated
Japanese>English
tai
Ohmine 3Grain Ohmine 3Grain Unfiltered Nama-shu Dewa-sansan
Rice： Dewasanbara
Rice polishing ratio： 50%.
Yeast: ---
Alcohol: 14.5
This was also made by Kuko in Roppongi!
I completely forgot I drank it 😅.
Japanese>English
tai
Mitsui no Kotobuki
Type: Junmai Ginjo
Rice used: Yamadanishiki
Rice polishing ratio: 60
Alcohol content: 14
Sake degree: +14
At Hisataka in Roppongi
I was too drunk to remember what it tasted like...
Japanese>English
tai
Shu-in Nama-zake
Ingredients : Yamagata rice
Rice Polishing Ratio : Undisclosed
Sake Degree : Undisclosed
Alcohol Content : 17
Produced in: Yamagata Prefecture, Shuho Shuzo
At Hisataka in Roppongi
Almost undisclosed, but the specs are said to be Junmai Daiginjo.
Japanese>English
tai
Junmai Ginjo
Raw material rice: Yamadanishiki produced in Itoshima
Polishing ratio 50%.
Sake meter degree ---
Acidity --- 16
Pour 16%.
It was served at Kuko in Roppongi,
I was too drunk to remember what it tasted like.
Japanese>English
tai
Kihotsuru Junmai
100% Yumeshizuku rice produced in Saga Prefecture
Polishing ratio: Koji: 50%, Kake: 60
Alcohol 16%.
Sake degree -2
Acidity 1.6
Amino acidity 0.9
Yeast: 901
At Hisataka in Roppongi
I drank too much and couldn't remember the taste,
Japanese>English
tai
Kido Junmai Ginjo Shiboritate Nama
Rice used: Gohyakumangoku
Polishing: Koji rice: 50% / Kake rice: 55
Specified name sake, etc. Junmai Ginjo / Nama Shu
15% alcohol by volume
At Hisataka in Roppongi
Green apple! Delicious!
Japanese>English
