tai
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
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tai
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
tai
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
tai
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
tai
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
tai
Kawanakajima Genmai i Junmai Ginjo Unfiltered Nama-shu
Aizan 55% polished
This is the sake that got me into the sake swamp!
Japanese>English