Timeline
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 taiKaiun Junmai Namaizu Unfiltered
Produced by Doi Shuzojo (Shizuoka Prefecture)
Specific name: Junmai-shu
Ingredients: rice, rice malt
Nama/Hiirei Nama-shu (without heat treatment)
Sweetness: Slightly dry ■Rice: Yamadanishiki ■Polishing ratio: 55% ■Alcohol level: 17% ■Sake alcohol level: Not disclosed ■Acidity level: Not disclosed 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 RecommendedContentsSectionView.title
