tai
Kuroryu Itchorai Ginjo
Rice used: Gohyakumangoku ■Polishing ratio: 55% ■Yeast used: Kura-preserved yeast
Sake meter degree: +5 ■Acidity: 1.1 ■Alcohol level: 15.5
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tai
Saku Ho-no-Tomo Junmai
Sweetness: Slightly dry ■Rice: Domestic rice ■Polishing ratio: 60% ■Alcohol level: 15
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tai
Banshu Issen Junmai Summer Dry
Specific name: Junmai-shu
Ingredients: Rice, Rice malt
Polishing ratio 60
Rice used: Yamadanishiki produced in Hyogo Prefecture
Alcohol percentage 14
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tai
Kappa Yonetsuru Special Junmai
Rice Haenuki, Dewanosato, other Yamagata rice
Rice polishing ratio 60
Alcohol 15%.
Sake degree +10
Acidity 1.7
Yeast: Association No. 9
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tai
Mimuro Sugi, Yumuroman Series, Special Junmai Shu, Dry, Dew Leaf Wind
Rice used: dewy leaf wind Polishing: 65
Taste: Mellow and dry
Sake meter: +6
Acidity: 1.9
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