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Kido Junmai Daiginjo sparkling Nama Sake
Producer Heiwa Shuzo
Produced in Kainan City, Wakayama Prefecture
Ingredients Rice and rice malt (Yamadanishiki)
Polishing ratio 50
Alcohol percentage 14
Japanese>English
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Timeline
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Hououmida Junmai Ginjo NIKKO LIMITED EDITION
Sake Brewer Kobayashi Shuzo Co.
Sake Brewer's Location: Oyama City, Tochigi Prefecture
Alcohol content: 16.0-17.0% or less
Rice: 100% Yumesasara produced in Tochigi Prefecture
Rice polishing ratio 55
Nama-shu, fired, unpasteurized
Sake Degree
Acidity
Amino Acidity
Yeast
Remarks
Japanese>English
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Kaze no Mori Aizan 807 Midori pick
Sake Brewer: Aburacho Sake Brewery Co.
Brewery Location Gosho City, Nara Prefecture
Alcohol content 16
Rice: 100% Aizan from Hyogo Prefecture
Polishing ratio 80
Nama-shu (Nama-zake)
Sake Degree
Acidity
Yeast: No.7 yeast
Remarks: Unrefined, unpasteurized, unpasteurized, unpasteurized sake.
Japanese>English
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Shichida Junmai Aiyama Hiyashiroshi
Maker: Tenzan Shuzo Co.
Reading: Shichida
Address: Ogi City, Saga Prefecture
Specific name: Junmai-shu
Ingredients : Rice, Rice malt
Alcohol content: 17
Sake meter degree: +0.2
Acidity: 1.6
Rice used for making：Aiyama
Rice polishing ratio：75
Condition: Heated
Japanese>English
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Hitakami Junmai Aki-agari
Rice : Yamadanishiki produced in Hyogo Prefecture
Rice polishing ratio : 60
Alcohol content : 16-17
Produced in : Miyagi Prefecture, Hirakou Sake Brewery
Japanese>English
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Masamune Gakki Honjozo Nakadori
Ingredients Koji rice: Yumen no Kou (Fukushima Prefecture) 60
Kake Rice type : Yumen no Kou (Fukushima Pref.) 70
Alcohol 16%.
Sake Degree ±0
Acidity 1.2
Yeast used: Fukushima Prefecture yeast
Water used for brewing: Underground water from the brewery
Japanese>English
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Shimofuri Romain Light Nigori Haragori Junmai Ginjo
Rice used: Koji: Gohyakumangoku 55% polished rice
Rice used: Kake: Yumenokochi 55% polished rice
Rice used: Yondan] Himenomochi 55% polished rice
Alcohol percentage] 16
Yeast] Utsukushima Yume Yeast
Sake meter] Undisclosed
Acidity】Not disclosed
Japanese>English
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Collage Junmai Ginjo Sake Mirai
Rice : Yamagata Sake Mirai
Rice Polishing Ratio : 50
Alcohol content : 16
Produced in : Miyazumi Meisho, Fukushima
Japanese>English
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Jomon Nohyo (sect of Buddhism)
Producer Kikusui Shuzo Joint-Stock Company
Production area Noshiro City, Akita Prefecture
Sake by the specific name of Ginjo
Alcohol content] 15.5 [Sake meter degree] +2 [Acidity] 1.5 [Rice used] 55% Hanabukiyuki
Japanese>English
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Mutsu Hachisen Junmai Daiginjo Kura Limited Version
Sake Brewer "Hachinohe Shuzo (Hachinohe City, Aomori Prefecture)
Classification "Junmai Daiginjo-shu
Ingredient Rice "Hanabukiyuki
Yeast used: Unknown
Rice Polishing Ratio "40
Alcohol Content "15
Sake Degree "Unknown
Acidity: Unknown
Japanese>English
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Mikotsuru Junmai Ginjo Unfiltered Nama Sake
Manufacturer: Suwa Mikotsuru Sake Brewery
Classification: Junmai Ginjo
Rice: Yamadanishiki produced in Azumino, Nagano
Polishing ratio 50%.
Sake degree +1
Acidity 1.7
Japanese>English
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Yamazan Junmai Daiginjo Unfiltered Harajuku
Rice used: Yamae-Nishiki 100% Yaehara, Tomi-city, Nagano, Japan
Rice polishing ratio: 40
Alcohol content: 15
Producer: Yamazan Shuzo, Ueda City, Nagano Prefecture
Japanese>English
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Kaze no Mori Akitsuho 657
Ingredient rice Akitsuho
Rice polishing ratio 65
Yeast used: K-7 series
Condition: Unfiltered, unpasteurized, unpasteurized sake
Brewing year (BY) 2024BY (summer tank brewing in 2024BY)
Alcohol content 16%.
Japanese>English
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Takanami Minamoto, unfiltered, raw sake, Nakadori Nakakumi, experimental brewing
Producer Takachiyo Shuzo
Production area Niigata
Ingredients Rice, rice malt, brewing alcohol
Rice Undisclosed
Polishing ratio Not disclosed
Sake degree Not disclosed
Acidity Not disclosed
Yeast used Not disclosed
Japanese>English
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Ave. Project Akada by field 2022-2023BY
Rice] 100% Kariwa-mura rice from Niigata Prefecture
Alcohol content】16%(Draft)
Yeast] Undisclosed
Sake meter] Undisclosed
Acidity] Not disclosed
Japanese>English
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Kiku-no-sato Junmai Ginjyo, single shot fired
Rice: 100% Yumesasara produced in Tochigi prefecture
Rice polishing ratio: 55
Sake degree: +8.0
Acidity: 1.5
Alcohol degree: 14
Yeast used: Akari Ogawa yeast
Japanese>English
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Kawanakajima Genmai i Junmai Ginjo Unfiltered Nama-shu
Aizan 55% polished
This is the sake that got me into the sake swamp!
Japanese>English