osugi
#432
They say it's a cat motif sake released every year on 8/8, and it's been on sale since 2016.
Rice polishing ratio 55
Alcohol content 15.8
Sake degree +7
Acidity 1.5
Yeast: Niigata Prefecture yeast G9
Rice Gohyakumangoku
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osugi
#431
Provenance: Yuzawa City, Akita Prefecture
Sake: Junmai Ginjo
Rice: Dewa Tsanzan
Polishing ratio: 50
Yeast used: Undisclosed
Sake meter: -7.8
Acidity: 1.4
Alcohol content: 15
Brewing year: R4BY
Japanese>English
osugi
#430
I've grown up to feel autumn with hiyaoroshi.
Alcohol content 13
Rice: Iwate rice
Polishing ratio 50%.
Pouring: Hi-ire
Sake degree: Undisclosed
Acidity Not disclosed
Yeast: Iwate yeast
Japanese>English
osugi
#429
Ginjo-shu that goes well with fish
Japanese>English
osugi
#428
Place of origin: Kagawa Prefecture
Yamadanishiki
Polishing ratio 60
Alcohol content: 15-16
Japanese>English