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taiKoshi Natsumode-shu Hoshiai
Specific name : Junmai Ginjo
Ingredients : Rice, Rice malt
Alcohol Content: 16
Sake meter degree: -3.5
Acidity : -3.5
Rice type:Yamadanishiki, Gohyakumangoku
Rice polishing ratio:58
State:Heated taiMansaku no Hana Yamadaho 70
Specified name: Junmai Ichigatsu Hi-ire Genshu (pure rice, once-fired)
Malted Rice: Hyogo-ken Yamadaho
Kake Rice: Yamadaho produced in Hyogo Prefecture
Rice Polishing Ratio: 70
Alcohol Content : 16
Sake Degree: +0.5
Acidity: 2.1
Amino acidity: 0.7
Yeast: Akita NO.12 taiTaisetsukei Special Junmai Unfiltered Nama-shu Nakadori
Sake Quality Special Junmai Unfiltered Nama-shu
Place of origin Nagano Prefecture
Sake Brewer: Daisetsuei Shuzo Co.
Rice: Miyamanishiki (Nagano Prefecture)
Polishing ratio (%) 59
Sake Degree -1.8
Acidity 1.8
Amino acidity
Yeast Kumamoto yeast / Association No.1001
Alcohol percentage (%) 17 taiHarushika deer (Cervus nippon yesoensis)
Alcohol content: 15%.
Rice: Yamadanishiki
Rice polishing ratio: 60
Sake meter: -3 taiMaruhi Natsunama Yamahai Junmai
Rice used: 100% Akita Bi-Misato Nishiki
Rice polishing ratio: 60
Yeast: Church yeast No. 77
Alcohol content: 13.5
Sake degree: -15.0
Acidity: 3.5
Producer: Hirasen Honpo, Nikaho-shi, Akita taiEnasan Pure
Rice used: Yamadanishiki produced in Shiga Prefecture
Polishing: Koji rice: 40% / Kake rice: 50
Specified name sake, etc. Junmai Daiginjo/Hiirei-shu
Strength: 15 taiPurple Space GALAXY
Maker:Shiwa Sake Brewery
Address:Shiwa-machi, Shiwa-gun, Iwate
Specific name : Junmai Daiginjo
Ingredients : Rice, Rice malt
Alcohol content: 15
Sake meter degree: -1
Acidity: 1.8
Rice used: Kame-no-o
Rice polishing ratio: 50
Condition: Nama-shu taiDrunken Whale Omachi 60
Maker:Drunken Whale Brewing Co.
Address:Kochi City, Kochi Prefecture
Specific name:Junmai Ginjo
Ingredients : Rice, Rice malt
Alcohol content: 16
Sake meter rating: + 1
Acidity: 1.6
Rice type: Omachi
Rice polishing ratio:60
Condition: Nama-shu taiTenmei Sarasara Junmai lovely summer 打上花火 fireworks
Produced in: Aizu Sakashita-cho, Fukushima Prefecture ■Structure: Junmai-shu
Rice: Sake brewing rice ■Polishing ratio: 65% ■Yeast: Utsukushima dream yeast F701, Association 1001, New Utsukushima sparkling yeast
Sake meter degree: -3 ■Acidity: 1.8 ■Alcohol level: 11.5 taiSanshoku Unrefined Nama Sake
Rice used] Various
Rice polishing ratio] 40-55
Alcohol percentage] 17.5
Yeast】Association 1801 yeast
Sake meter】±0
Acidity】1.5 taiKangiku ocean99 Seikai Junmai Ginjo 55% Unfiltered Nama-shu Dewa Chouzu Yamatake-shi, Chiba Kangiku Meikozo
Alcohol content : 14 taiIchinen Fudo TABIBITO F2
Rice:Yamadanishiki produced in Shinshiro
Rice polishing ratio: 60
Sake Degree: ±0
Acidity: 1.7
Amino acidity: 0.5
Yeast: F2
Alcohol content: 15 taiTakachiyo 59 Junmai Ginjo Hanafukuyuki Nama-no-Mazake
Sake Brewer : Takachiyo Shuzo(Niigata pref.)
Type:Junmai Ginjo Nama
Ingredients : Rice, Rice malt
Sake meter degree: Sake value: +2 Acidity: 1.5
Rice polishing ratio: 59% flat polished rice (Hanabukiyuki from Aomori)
Alcohol: 16 taiLook out for special pure rice, unfiltered raw sake, Miyan-nishiki.
Raw rice:Miyanishiki from Nagano prefecture
Refined rice: 60
Alcohol content:16% taiGobashi Saito no Shizuku Junmai Ginjyo Shiboritate Nama-no-Hara Sake
Maker:Sakai Shuzo Co.
Address:Iwakuni-shi, Yamaguchi Prefecture Specific name:Junmai Ginjo
Ingredients : Rice, Rice malt
Alcohol Content: 17
Sake Degree: +2 Acidity: 1.7
Rice used for making:Saito no Shizuku(75%), Yamadanishiki(25%)
Rice polishing ratio:55%,55
Condition: Nama-shu taiFirst grandson Aizan, Polished 45
Maker:Tohoku Meizo Co.
Address:Sakata City, Yamagata Prefecture
Specific name:Nama-moto Junmai Daiginjo Nama-narashu
Ingredients : Rice, Rice malt
Alcohol content : 17.5
Sake meter rating : +1
Acidity : 1.6
Rice type:Aiyama
Rice polishing ratio:45
Condition: Nama-shu taiJyozora Junmai Hanasaka Rabbit
Sake Brewer: Hachinohe Sake Brewery Co.
Rice:General rice produced in Aomori
Polishing ratio: 65
Sake meter degree: -13
Acidity: 3.3
Alcohol content: 15
Year of production: 2025 taiNanasho Junmai Ginjo Unfiltered Nama Sake
Ingredients: Rice (domestic), Rice Koji (domestic)
100% Miyamanishiki rice produced in Matsukawa Village, Nagano Prefecture
Polishing ratio: 55
Acidity: around 1.6
Sake Degree: ±0 taiPurple Space Turtle Tail GALAXY2025
Maker:Shiba Shuzo Brewery
Reading:Shisora
Address:Shiwa-machi, Shiwa-gun, Iwate
Specific name : Junmai Daiginjo
Ingredients : Rice, Rice malt
Alcohol content: 15
Sake meter degree: -1
Acidity: 1.8
Rice used: Kame-no-o
Rice polishing ratio: 50
Condition: Nama-shu taiManjusen Junmai Ginjyo Nama Light Nigori
Type Junmai Ginjo
Type
Nama-zake
Alcohol content 17
Rice / Polishing ratio Yamadanishiki / 58
Yeast used RecommendedContentsSectionView.title