tai
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
tai
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
tai
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
tai
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
tai
Fuyutsu 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)
Japanese>English
tai
W Junmai Kogurayako
Alcohol percentage: 17
Rice：Grainryotsu
Rice polishing ratio: 50
Japanese>English
tai
Sagata 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
Japanese>English
tai
Nagurayama 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
Japanese>English
tai
Denshin Junmai Ginjyosu(Spring)
Rice Yamadanishiki(koji rice), Gohyakumangoku(koji rice), refined rice 歩合 55%, Japanese sake degree +1.0, degree 16～17 degrees.
Chinese>English
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Shuho 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
Japanese>English