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おばんざいと和飲 杏都

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おばんざいと和飲 杏都
25
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Koshi 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
Japanese>English
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おばんざいと和飲 杏都
26
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Mansaku 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
Japanese>English
Daisekkei特別純米原酒生酒中取り無濾過
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おばんざいと和飲 杏都
25
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Taisetsukei 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
Japanese>English
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おばんざいと和飲 杏都
23
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Maruhi 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
Japanese>English
ShisoraGALAXY純米大吟醸生酒
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おばんざいと和飲 杏都
25
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Purple 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
Japanese>English
Suigei純米吟醸生酒
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おばんざいと和飲 杏都
22
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Drunken 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
Japanese>English
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おばんざいと和飲 杏都
24
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Tenmei 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
Japanese>English
Takachiyo59 華吹雪純米吟醸原酒生酒
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おばんざいと和飲 杏都
6
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Takachiyo 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
Japanese>English
Gokyo純米吟醸原酒生酒
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おばんざいと和飲 杏都
21
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Gobashi 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
Japanese>English
Hatsumago純米大吟醸生酛原酒生酒
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おばんざいと和飲 杏都
25
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First 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
Japanese>English
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おばんざいと和飲 杏都
19
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Jyozora 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
Japanese>English
Nanawarai純米吟醸原酒生酒無濾過
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おばんざいと和飲 杏都
21
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Nanasho 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
Japanese>English
ShisoraGALAXY2025純米大吟醸生酒
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おばんざいと和飲 杏都
24
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Purple 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
Japanese>English
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