Timeline
taiNagurayama CODE-N Namazume Nagare
Sake made from Junmai Ginjo-Ginjo-Genshu
[Analysis]
Alcohol 16%.
Sake Degree -3
Acidity 1.4
Amino acidity 1.0
Rice used: Yumenokou (Fukushima), Yamadanishiki (Okayama)
Polishing ratio (Kake rice, Koji rice) 55%, 45
Yeast: Utsukushima Kohyo yeast taiKure
Reading: Kure
Address: Nakatosa, Kochi Prefecture
Distinctive name : Tokubetsu Junmai
Ingredients : Rice, Rice malt
Alcohol Content: 18
Sake meter rating: +5.0
Acidity: 1.8
Rice：Matsuyama Mitsui
Rice polishing ratio：60
State: Unpasteurized taiKatanozakura Yamahai Junmai Yumachi Unpasteurized Sake
Raw material rice Bizen Omachi
Polishing ratio 65
Yeast Kyokai No.6
Sake degree +2.0
Acidity 1.9
Amino acidity 1.5
Alc. degree 17
Manufacturer: Yamano Shuzo Co. taiChokaizan Junmai Ginjo
[Akita Prefecture]Tenju Shuzo
Ingredients : rice(domestic), rice malt(domestic)
Rice polishing ratio：55
Yeast used: ND-4 (Tokyo University of Agriculture flower yeast)
Rice used: 100% Akita Sake Komachi, Tenju Sake Rice Research Association
Alcohol content: 15
Sake meter: ±0
Acidity: 1.4
Amino acidity: 1.1
Brewing water: Chokai Mountain water (soft water)
Toji: Yosuke Ichinoseki (Toji Yamauchi) taiShuho Junmai Daiginjo
Alcohol content] 17 [Sake meter] -1 [Acidity] 1.3 [Rice] 100% domestic rice, Dewasanbara [Polishing ratio] 33 [Yeast] Kyokai 1801 yeast + Yamagata NF-KA yeast tai59Takachiyo Aizan Unadjusted Nama-Ginjo Junmai-Ginjo
Alcohol percentage 16
Rice used: Aizan
Polishing ratio 59
Yeast used: Kyokai 1801 taiMorishima Junmai Ginjo Hitanishiki Dry
Rice used: Hitanishiki produced in Ibaraki Prefecture
Rice polishing ratio: 55
Sake meter rating ... +7
Acidity: 1.7
Yeast・・・No.901
Alcohol content・・・15(Draft) taiName: Takachiyo 59 Junmai Ginjyo Miyamanishiki Nama-Nagara Sake 1800ml
Sake Brewer : Takachiyo Shuzo (Niigata Prefecture)
Type：Junmai Ginjo Nama
Ingredients : Rice, Rice malt
Sake meter : +2.0, Acidity : 1.6
Polishing ratio：59% flat polished rice (Miyamanishiki from Nagano)
Alcohol Content：16.0 taiManotsuru Akamon Junmai Nakadori Unfiltered Nama-shu
Alcohol content 18.5
Sake meter degree +6
Acidity 1.5
Amino acidity 1.2
Rice: 100% Gohyakumangoku produced on Sado Island
Rice polishing ratio 60
Yeast G9 taiEikofuji Junmai Ginjo Unfiltered Nama-shu
Rice Aizan, Hyogo Prefecture
Polishing ratio 50%.
Yeast: Yamagata yeast
Sake degree -6
Acidity 1.7
Alcohol 16.7 taiFuyutsu no Tsuki Junmai Ginjo Unfiltered Nama-shu
Rice type：Akihikari produced in Okayama
Rice Polishing Ratio : Koji rice 50%, Kake rice 58
Alcoholic Beverage Alcohol Content : 16.5
Producer : Kabishin Shuzo (Asakuchi-shi, Okayama) taiW Junmai Kogurayako
Alcohol percentage: 17
Rice：Grainryotsu
Rice polishing ratio: 50 taiSagata Junmai Ginjyo Unfiltered Nama Sake
Alcohol content
17.5 degrees
Rice / Polishing ratio
Hitogochi / 55
Details
Sake meter: -3 / Acidity: 1,7 / Amino acidity: / Yeast:
Condition
Unpasteurized taiNagurayama Nagisa Junmai Ginjo code-N
Sake Brewer : Nagurayama Shuzo (Aizuwakamatsu city, Fukushima pref.)
Rice：Yumen no Kou (Fukushima Prefecture), Yamadanishiki (Okayama Prefecture)
Rice polishing ratio: 55%/45
Sake meter degree: -4
Alcohol content: 14
■Year of production: 2024 taiDenshin Junmai Ginjyosu(Spring)
Rice Yamadanishiki(koji rice), Gohyakumangoku(koji rice), refined rice 歩合 55%, Japanese sake degree +1.0, degree 16～17 degrees. taiShuho Tokubetsu Junmai Nama-no-Genshu
Ingredient rice
Omachi
Polishing ratio
55% of the total
Sake degree
+1
Acidity
1.8
Alcohol content
17 degrees Celsius RecommendedContentsSectionView.title
