Timeline
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
