Timeline
taiHaneya SHINE Low Alcohol Unblended Sake
Manufacturer: Fumikiku Shuzo Co.
Reading: Haneya
Address：Toyama City, Toyama Prefecture
Specified name：Not disclosed
Ingredients : Rice, Rice malt
Alcohol content：13
Sake Degree : Undisclosed
Acidity : Not disclosed
Rice : Undisclosed
Rice Polishing Ratio : Undisclosed
Condition: Nama-shu taiMaruishi Namaishige Junmai Limited Non-filtered Nama-shu
Maker： Maruishi Brewing Co.
Reading: Maruishi
Address：Okazaki-city, Aichi pref.
Specific name：Nama-moto Junmai
Ingredients : Rice, Rice malt
Alcohol percentage：14.5
Sake Degree : Not disclosed
Acidity: 2.5
Rice type：Manzai, Chiyonishiki
Rice Polishing Ratio：70
Condition: Nama-shu taiSei Special Order
Manufacturer: Hijiri Shuzo Co.
Reading: Hijiri
Address：Shibukawa-shi, Gunma
Specific name：Junmai Daiginjo
Ingredients : Rice, Rice malt
Alcohol content: 15
Sake Degree: -1.0
Acidity: 1.3
Rice used for making：Gohyakumangoku
Rice polishing ratio：35
Condition: Nama-shu taiSacred Natsu no Hijiri
Rice：100% Gunma rice
Rice Polishing Ratio : Koji Rice 35%, Kake Rice 60
Alcohol Content : 13% Alcohol
Producer：Holy Sake Brewery Shibukawa-shi, Gunma taiOze no Yukidoke, Fish-Yummy Junmai
Manufacturer：Ryujin Shuzo Co.
Reading：Oze no Yukidoke
Address：Tatebayashi City, Gunma Prefecture
Specific name：Junmai-shu
Ingredients : Rice, Rice malt
Alcohol content: 16
Sake meter degree: +8
Acidity: 2.5
Rice type：Yamadanishiki
Rice polishing ratio：60
Condition: Fire-brewed taiMinono Nishiki Junmaikara Sake Sangenjori
Minono Nishiki Pure Rice Raw Sake without Filtration
Sake making
Toyama Sangyo 5 Million Koku 100
68% 15° 23/10 A+
Gifu Ogaki City Watanabe Sake Brewery taiMIYASAKA
Raw material rice: Aizan produced in Hyogo Prefecture
Polishing ratio 59
Sake degree -1.5
Acidity 1.9
Yeast used: in-house yeast No. 7
Condition: Once fired
Brewing year (BY) 2023BY
Alcohol content 15 taiKoshinohomare 90BLUE
Junmai Unfiltered Nama Sake
Rice] 100% "Mizuho no Shine" from Niigata [Rice polishing ratio] 90% [Sake meter] -7 [Acidity] 2.5 [Amino acidity] 1.2 [Alcohol percentage] 13 [Summary] The concept is to use low-polished rice & juicy rice. This is a low-alcohol, pure, unfiltered, unpasteurized sake made from 90% polished rice of "Mizuho no Kiseki" produced in Niigata Prefecture. taiOtters Junmai Daiginjo, Polishing 30%9
Alcohol content
16 degrees Celsius
Rice / Polishing ratio
Yamadanishiki / 39
Details
Sake Degree: / Acidity: / Amino Acid Degree: / Yeast:
Condition
Fire-brewed taiBakuren Super Dry
Production area Yamagata Prefecture
Manufacturer Kame-no-i Shuzo
Heat treatment: Fire-quenching
Ingredients Rice, rice malt, brewing alcohol
Alcohol content: 17 to 18 degrees Celsius
Ingredient rice: 100% domestic rice
Polishing ratio 55
Yeast used: Ogawa No. 10
Sake degree +15 to +20
Acidity 1.0 taiChrysanthemum Wisteria Silver Lining
Rice used for making the rice : So no Mai
Rice polishing ratio : 29
Alcohol content : 15
Place of origin : Chiba Prefecture Kangiku Meikozo taiMiharu Gomangoku Junmai Ginjo 55% Japanese rice
Delicious! taiHishiko Junmai
Ingredient Rice Local (from Fukui village) Gohyakumangoku
Ingredients: Rice (domestic), Rice malt (domestic)
Rice polishing ratio 60
Sake degree ±0
Alcohol 15%. taiOku Natsu Kasumi
Junmai Ginjyo Genshu
Alcohol / 16% Ingredients / Rice (domestic), Rice Koji (domestic) Polishing ratio / 55
Ingredient Rice Variety／100% Yumesansui produced in Aichi Prefecture
Sake meter / +1.0 Acidity / 1.8 Amino acidity / 1.1 taiTsuneyama Junmai Ginjyo Karakuchi Tobi Shiboritate Nao Kumi Nama
Sake Brewer Tsuneyama Shuzo Limited Partnership
Location: 1-19-10 Miyuki, Fukui City, Fukui Prefecture
Alcohol content 16
Content 1800ml
Rice: 100% Gohyakumangoku produced in Fukui Prefecture
Polishing ratio: Koji rice: 50%, Kake rice: 60
Pouring: Hiyashi
Sake degree +17
Acidity 1.7 taiSaku Junmai Ginjo MIE DONYA
Rice Polishing Ratio: 60
Rice：domestic rice
Sake Degree: Not disclosed
Acidity: Not disclosed
Alcohol content: 15 taiMiyasaka Junmai Ginjo Nakadori
Rice: Miyamanishiki
Polishing ratio 55
Sake Degree ---
Acidity ---
15% alcohol by volume
Sake Brewer: Miyasaka Brewery (Nagano)
In-house strain of yeast No. 7 taiShiwa Junmai Ginjo Cherry Label
Shiwa Sake Brewery
Shiwa-machi, Shiwa-gun, Iwate
Specific name: Junmai Ginjo
Ingredients : Rice, Rice malt
Alcohol content: 15
Sake meter degree: + 0.7
Acidity: 1.8
Rice used for making: Gohyakumangoku
Rice polishing ratio: 55
Condition: Heated taiShangiku Silver Lining
Junmai Daiginjo
Rice : So no Mai
Rice polishing ratio : 29
Alcohol content : 15
Place of origin : Chiba Prefecture, Japan taiAiyama Nabeshima
Sake quality Junmai Daiginjo
Ingredient rice: Aiyama
Alcohol content 16%.
Rice polishing ratio 40 RecommendedContentsSectionView.title
