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Hakurakusei Junmai Ginjo 55
Location Kawasaki Town, Miyagi Prefecture
Rice: 100% Kura-no-Hana
Polishing ratio 55
Sake degree +4
Acidity 1.6
Amino acidity 1.1
Alcohol content 15
Japanese>English
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tai
Daisen Special Junmai
Rice used: Haenuki and others
Rice polishing ratio: 60
Sake meter: +3.5 to +4.5
Acidity: 1.35-1.45
Yeast used: Yamagata NF-KA, Yamagata yeast
Alcohol percentage: 15
Japanese>English
tai
Tenju shi-chi-sei Super Dry Junmai
Produced in: Tenju Shuzo, Yurihonjo City, Akita Prefecture, Japan
Alcohol content: 17
Sake meter: +15
Acidity: 1.8
Rice polishing ratio: 70/65
Ingredients: (Rice) Gin-san
Sweetness: Dry
Japanese>English
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Hikakami Super Dry Junmai
Rice used: Hitomebore
Polishing 60
Specified name sake, etc. Junmai/fire-aged sake
15% alcohol by volume
Japanese>English
tai
Abukuma Special Junmai
Alcohol content 16%.
Sake degree
Rice used: Yamadanishiki, Yumenokou
Rice polishing ratio
Sake Brewer: Genba Honten/Fukushima Prefecture
Japanese>English
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Yui Junmai
100% Yamagata rice, 60% polished rice
Sake degree +9 Alcohol 16%.
Japanese>English
tai
Jusui
Special Junmai
Ingredient rice: Haenuki
Polishing ratio 60
Yeast: Yamagata KA
Sake degree -6.5 to -7.5
Acidity 1.6-1.7
Alcohol 15.0-15.9%.
Japanese>English
tai
rice wine
Tokusenmai
Name of Brewer／NISHIDA SHUZOH Brewery Co.
Rice polishing ratio: 55
Rice used: Hanabukiyuki
Alcohol / 15.5
Sake meter degree / ±0
Acidity / 1.5
Japanese>English
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Shichida Junmai Daiginjo Unfiltered New Sake Nama
Ingredients Yamadanishiki
Rice polishing ratio 45
Alcohol content 16%.
Japanese>English
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Hatsusun Mazan (Black Mazan)
Junmai Daiginjo
Rice：100% Miyamanishiki (Yamagata Prefecture)
Rice polishing ratio: 50
Yeast: Hatsusun yeast
Sake meter rating: +12
Acidity: 1.4
Alcohol: 16.2
Japanese>English
tai
type of sweet made with bean paste (local delicacy in Kyoto)
Type Junmai
Alcohol content 14%.
Rice polishing ratio 65
Ingredients Rice (domestic), Rice malt (domestic)
Japanese>English