Venue Information for ごち

This is my second 19 Shoebill this summer, and the labels are adorable. Rice used: Hyogo-grown rice with reduced use of pesticides, 1st grade Yamada Nishiki Rice polishing ratio 45 Alcohol content 15.21 degrees Sake content: -1.25 Acidity: 2.3 Yeast used: M310 & K1801 yeast

Japanese>English

osugi

Banshuikkon

San'yohai Shuzo Hyogo

8/8/2021, 7:04:33 AM

8/7/2021

ごち

osugi

It's clean and a little sour. Ingredients: Yamadanishiki (produced in Yoshikawa, Hyogo Prefecture) Rice polishing ratio: 55 Sake Meter: +6 Alcohol content: 16%. Yeast used: Association 901 Acidity 1.7 Amino Acid 1.2

Japanese>English

osugi

Hououbiden芳（かんばし）純米吟醸生酒無濾過

Kobayashi Shuzo Tochigi

7/10/2021, 5:07:53 AM

7/9/2021

ごち

osugi

Raw material] Hitogochi Polishing ratio] 55 Sake meter] ±0 Acidity] 1.6 Alc. degree] 16.0

Japanese>English

osugi

Hoken涼香純米吟醸

Hoken Shuzo Hiroshima

7/10/2021, 5:03:41 AM

7/9/2021

ごち

osugi

Dry and refreshing. Rice : Hachitanishiki Rice polishing ratio : 55 Sake degree : +10 Alcoholic content : 15

Japanese>English

osugi

19Shoebill -ハシビロコウ-純米大吟醸原酒生酒

Ozawa Shuzojo Nagano

7/10/2021, 12:20:28 AM

7/9/2021

ごち

osugi

Rice used: Hyogo-grown rice grown with fewer agricultural chemicals, 1st grade Yamada Nishiki Rice polishing ratio 45 Alcohol content 15.21 Sake content: -1.25 Acidity: 2.3 Yeast used: M310 & K1801 yeast

Japanese>English

osugi

Somura純米吟醸

Naganuma Yamagata

7/10/2021, 12:06:31 AM

7/9/2021

ごち

osugi

Rice : 100% HASHU HONOR (produced in Yamagata Prefecture) Rice Polishing Ratio : 50 Sake degree: +3 Acidity ： 1.5 Alcohol content ： 16 degrees Drinking Temperature ： Cold to lukewarm

Japanese>English

osugi