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Ichinen 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
Japanese>English
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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
tai
Look out for special pure rice, unfiltered raw sake, Miyan-nishiki.
Raw rice：Miyanishiki from Nagano prefecture
Refined rice: 60
Alcohol content：16%
Chinese>English
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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
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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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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
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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
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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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Manjusen Junmai Ginjyo Nama Light Nigori
Type Junmai Ginjo
Type
Nama-zake
Alcohol content 17
Rice / Polishing ratio Yamadanishiki / 58
Yeast used
Japanese>English
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Kaiun 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
Japanese>English
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Nagurayama 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
Japanese>English
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Kure
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
Japanese>English
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Katanozakura 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.
Japanese>English
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Chokaizan 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)
Japanese>English
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Shuho 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
Japanese>English
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59Takachiyo Aizan Unadjusted Nama-Ginjo Junmai-Ginjo
Alcohol percentage 16
Rice used: Aizan
Polishing ratio 59
Yeast used: Kyokai 1801
Japanese>English
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Morishima 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)
Japanese>English
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Name: 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
Japanese>English
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Manotsuru 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
Japanese>English
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Eikofuji Junmai Ginjo Unfiltered Nama-shu
Rice Aizan, Hyogo Prefecture
Polishing ratio 50%.
Yeast: Yamagata yeast
Sake degree -6
Acidity 1.7
Alcohol 16.7
Japanese>English