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Tenbi Tokubetsu Junmai Kariten
Rice polishing ratio: 60
Alcohol content: 15% (undiluted)
Producer: Choshu Shuzo, Kikugawa-cho, Shimonoseki, Yamaguchi
Japanese>English
SakenowaRecord your sake experiences and discover your favorites
Timeline
tai
Senkou MODERN Zero
Manufacturer: Senkou (Tochigi Prefecture)
Nama/Hiirei Nama-zake (no heat treatment)
Sweetness/Saltyness: Umakuchi ■Rice: Domaine Sakura Yamadanishiki ■Polishing ratio: 90% ■Alcohol level: 13% ■Sake alcohol level: Not disclosed ■Acidity level: Not disclosed
Japanese>English
tai
Wakakoma Asahi no Yume 90 Dry light nigori unfiltered unpasteurized sake
Rice] Asahi no Yume 90% polished rice
Alcohol Content】16.5度
Yeast] T-ND
Sake Degree] Undisclosed
Acidity] Not disclosed
Japanese>English
tai
Kagamiyama Freshly pressed
Specific name Junmai-shu
Nama/Hiirei Nama-zake (no heat treatment)
Sweetness: Slightly sweet ■Rice: sake Musashi ■Polishing ratio: 60% ■Alcohol level: 16% ■Sake alcohol level: Not disclosed ■Acidity level: Not disclosed
Japanese>English
tai
Rainfall (Afuri) Apple San Dry
Type Junmai-shu
Alcohol percentage 13
Ingredients Rice (domestic), Rice malt (domestic)
Rice used: 100% Omachi produced in Okayama Prefecture
Polishing ratio 60
Sake degree -2.5
Japanese>English
tai
Amabuki Koisuru Spring Junmai Daiginjo
Specific name Junmai Daiginjo
Ingredients: rice, rice malt
Nama/Hiirei-shu (with heat treatment)
Sweetness: Slightly dry ■Rice: Saga Prefecture rice ■Polishing ratio: 50% ■Alcohol level: 16% ■Sake meter: +1.0 ■Acidity: 1.0
Japanese>English
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Mutsu Hachisen Houmu Chou-harai Nama-nazake
Specific name: Tokubetsu Junmai-shu
Ingredients: Rice, Rice malt
Nama/Hiirei Nama-shu (no heat treatment)
Storage: Refrigeration required
Sweetness/Sweetness: Dry ■Rice: Koji:Hanafukiyuki Kake:Masugura ■Polishing ratio: Koji:55% Kake:60% ■Alcohol level: 16% ■Nihonshu level: +6.0 ■Acidity: 1.5
Japanese>English
tai
Houou Mita, Bearded Ban
Specific Name : Junmai Ginjo
Ingredients : Rice, Rice malt
Alcohol Content : 16-17
Sake Degree : ± 0 *Past data
Acidity : 1.6 *Past values
Rice used for making：Kameiki
Rice polishing ratio：50
Condition: Nama-shu
Japanese>English
tai
Shinmasa Ecru Generation 2024
100% Akita Sake Komachi rice used
Polishing ratio is 55% for koji rice and 60% for kake rice
Nama Moto Junmai sake brewed in a wooden vat
13% alcohol by volume
Japanese>English
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Hanahayo, Miyamanishiki
Junmai Daiginjo Unfiltered Nama-shu
Hana-Abiko Junmai Daiginjo-Miyama-Nishiki 48% straight-drafted raw sake
Japanese>English
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Pure rice ginjyosu Aizan
Rice
Aisan from Haraju
Refined rice
50% of the total
Chinese>English
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Kozusumori Junmai Ginjo Namaishu
Rice used: "Gohyakumangoku" from Niigata Prefecture / "Koshiibuki" from Niigata Prefecture
Polishing 60
Specified name sake, etc. Junmai Ginjo/namaishu
14% alcohol by volume
Japanese>English
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Jyushidai Nakadori Unfiltered Namafuru Namafuru
Producer Name Takagi Shuzo Co.
Region Murayama City, Yamagata Prefecture
Classification Junmai
Type 15% alcohol
Rice Undisclosed
Polishing ratio 55
Japanese>English
tai
Ohmine 3grain Akirei Kasumi Nama
Sake Brewer : Ohmine Shuzo
Location: Mine City, Yamaguchi Prefecture
Capacity: 720ml
Rice： Omachi
Rice polishing ratio： 50%.
Yeast type： ---
Alcohol content: 13%.
Japanese>English
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花邑 純米吟醸 出羽燦々
蔵元： 両関酒造（りょうぜきしゅぞう）
場所： 秋田県湯沢市
容量： 1,800ml
原料米： 出羽燦々
精米歩合： 50%
アルコール： 16度
日本酒度： -8.3
酸度： 1.5
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Kahayo Kuyu The Premium 40 Naokumi Junmai Daiginjo
Ingredients : Hachitan-Nishiki
Rice Polishing Ratio : 40
Alcohol content : 16-17
Country of origin : Saitama Prefecture Nanyo Jozo
Japanese>English
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Kushira Junmai Ichikatsuhara Sake
60% Yamadanishiki produced in Kushira
Sake degree +6
Alcohol 17%.
Japanese>English
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Shinsei No.6 R-type 2023
Rice used: Koji】 Rice suitable for sake brewing: 55% polished rice
Rice used: Kake: 65% polished rice
Alcohol content】13%(Draft)
Yeast】Association No.6
Japanese>English
hoshiaki
Junmai🍶Wakayama Tamakae🌾.
The last 4 cups of a coworkers drinking party 🍻.
Good acidity 👍 Citrus 🍊, sharp. Dry. We had a lot of sashimi 😋It was already hot even in early June, so we had a party of summer sake 😅.
Aburi no Domanchu @ Takadanobaba 20240605
Japanese>English
hoshiaki
Junmai🍶So cool🎐.
Third glass at a coworkers' drinking party🍻.
Good umami and acidity. ☺️ Pleasant and comforting. It's not so much a refreshing summer sake, but more of a gentle taste. Since it's a Kumamoto sake, we paired it with a plate of horse sashimi 🐴 😋 This one was not from Kumamoto, but from Mongolia, but it was delicious 🎉.
Aburi no Domanchu @ Takadanobaba 20240605
Japanese>English