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taiYukino Kayasha Hiyoshi Oroshi
Manufacturer: Saiya Shuzoten Co.
Reading: Yukinobosha
Address：Yurihonjo City, Akita Prefecture
Specific name: Junmai Ginjo
Ingredients : Rice, Rice malt
Alcohol content: 15
Sake meter degree: +1.0
Acidity: 1.5
Rice：Yamada-Nishiki, Akita-Shu-Komachi
Rice polishing ratio：55
Condition: Fire-brewed taiChokaizan Junmai Daiginjo Unfiltered Nama-shu
Reading: Chokaisan
Address: Yurihonjo-shi, Akita Prefecture
Specific Name : Junmai Daiginjo
Ingredients : Rice, Rice malt
Alcohol content: 17
Sake meter degree: +2.0
Acidity: 1.5
Rice used for making：Akita Sake Komachi
Rice polishing ratio：48
Condition: Nama-shu taiKangiku monochrome2025
Junmai Daiginjo Unfiltered Nama Sake
100% Yamashu No. 4 produced in Yamagata Prefecture
Rice polishing ratio: 50
Alcohol content: 15%.
Producer: Kangiku Meikozo, Yamatake City, Chiba Prefecture taiSummer Nama-zake
Manufacturer: Aoki Shuzo Co.
Reading: Gokeiji
Address：Koga City, Ibaraki Prefecture
Specific name: Junmai Ginjo
Ingredients: Rice, Rice malt
Alcohol content: 16
Sake Degree: -0.5
Acidity: 1.5
Rice used for making：Hitanishiki
Rice polishing ratio：55
Condition: Nama-shu taiSanzen Sakura Junmai Ginjyo 55% Nama-Ginjo Nama-Shu Kutouryu Higashikawa-cho, Hokkaido Sanzen Sakura Sake Brewery
Rice used: 100% Kuzuryu
Rice polishing ratio: 55
Alcohol content: 15
Producer: Sanzen Sakura Shuzo, Higashikawa-cho, Kamikawa-gun, Hokkaido taipalm (of one's hand)
Kake rice: Yumen no Koka 60% polished rice
Koji rice: Yamadanishiki 60% polished rice
Sake Degree: ±0
Acidity:1.4
Amino Acidity: 1.3 taiAizu Ryugasawa Junmai Daiginjo Enju Genshu
Specifications: Junmai Daiginjo
Rice used: 50% polished Fukushima Prefecture Yumen no Kou rice
Water for brewing: Deep water from the foot of Bandai-san, one of the 100 best waters in Japan
Alcohol content: 16
Sake meter rating: +1
Acidity: 1.45
Firing: 2 times taiMisuzu Junmai Ginjo Omachi Unfiltered Nama
Address: Shiojiri-shi, Nagano Prefecture Specific Name: Junmai Ginjo
Ingredients: Rice, Rice malt Alcohol percentage: 17
Sake meter degree: +5 Acidity: 2.0
Rice type: Omachi Polishing ratio: 55
Condition: Nama-shu 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 RecommendedContentsSectionView.title
