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
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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
