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Tenbi Kariten Special Junmai
Rice used for brewing : Sake rice
Rice polishing ratio : 60
Alcohol content : 15% (Unpasteurized)
Produced in: Yamaguchi Prefecture, Choshu Shuzo
Japanese>English
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tai
Fusashimaya Junmai Omachi Ooragarami
Rice（Koji Rice） Akebono
Rice used for making (Kake rice) Omachi (Okayama Prefecture)
Rice Polishing Ratio 70%.
Alcohol 17%.
Sake Degree +10
Acidity 2.2
Japanese>English
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Loman Junmai Ginjo
Rice used: Koji] Gohyakumangoku 60% polished rice
Rice used: Kake: Yumenokochi 60% polished rice
Rice used: Yondan] Himenomochi 60% polished rice
Alcohol percentage] 15
Yeast] Utsukushima dream yeast
Sake meter] Not disclosed.
Acidity】Not disclosed
Japanese>English
tai
Sake brewer Kuheiji light nigori
Brewery ：Manjyo Brewery / Aichi Prefecture, Japan
Ingredients : Yamadanishiki, Kurodasho
Rice Polishing Ratio : Undisclosed
Sake degree : Undisclosed
Body temperature : 16 degrees Celsius
Japanese>English
tai
YAMAMOTO Turquoise Blue Junmai Ginjo
Provenance: Happo-cho, Akita Prefecture ■Structure: Junmai Ginjo ■Volume: 1800ml ■Price (main body): 3,255 yen
Rice type: Kyoshinko ■Polishing ratio: 55% ■Yeast used: Akita yeast No.12
Sake meter degree: +1 ■Acidity: 1.8 ■Alcohol level: 15
Japanese>English
tai
Imanishiki Otadakushi Special Junmai
R5BY Data] (2023)
Rice：Miyamanishiki produced in Nakagawa-mura
Rice polishing ratio: 59
Sake Degree: +2
Acidity: 1.7
Alcohol content: 16
Japanese>English
tai
Jun Beiyu
Rice Aomori Prefecture
Mashigura Polishing ratio 60%, Yeast used undisclosed
Alcohol 15.4% Sake degree ±0 Acidity
Japanese>English
tai
Musical instrument Masamune Yumachi Nakamori
Specific name: Junmai Ginjo
Ingredients : Rice, Rice malt
Alcohol Content: 15 degrees Celsius
Sake meter degree: -4
Acidity : Not disclosed
Rice type : Omachi
Rice polishing ratio：60
Condition: Fired
Japanese>English
tai
Shangiku Kenaiyama
Junmai Daiginjo
Specifications: unfiltered, once-hot sake
Ingredients: 100% Aiyama from Tokushima Prefecture
Rice polishing ratio: 50
Alcohol percentage: 15
Producer: Kangiku Meikozo, Yamatake City, Chiba Prefecture
Japanese>English
tai
Nabeshima Kaze Label
Junmai Ginjo 55
Yamada Nishiki
16% abv.
Japanese>English
tai
Chrysanthemum ocean99 silver sea
Specific Name : Junmai Ginjo
Ingredients : Rice, Rice malt
Alcohol content: 15
Sake Degree: -3.0 *previous values
Acidity : 1.2 *previous values
Rice used for making sake：Rice suitable for sake brewing
Rice polishing ratio：55
Condition：Nama-shu
Japanese>English
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One Million Year Old Omachi Hard Water Nama Hashiroshi
Ingredients Rice(domestic),Rice malt(domestic)
Alcohol percentage 15
Rice used: Akaban Omachi
Rice polishing ratio 70
Yeast used
Sake meter - Sake meter - Acidity - Acidity
Acidity
Nama/Hiirei (2 times fire-quenching)
Japanese>English
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Kido Nigori Sake Nama
Specified name
Junmai Ginjo-shu
Ingredients
Rice, rice malt
Rice polishing ratio
55% (the highest percentage ever recorded)
Rice used
Gohyakumangoku
Alcohol content
16% (16%)
Acidity
1.6
Sake Degree
-5.0
Japanese>English
tai
TATENOGAWA MUGA Red Bottle
Ingredient rice
100% Snow Goddess from Yamagata Prefecture
(All rice is specially cultivated under contract)
Polishing ratio
50
Yeast used
K601
Alcohol content
16 degrees Celsius
Sake degree
-2
Acidity
1.5
Amino acidity
1.0
Japanese>English
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Takeyu Special Honjozo Yamadanishiki, brewed with Ogawa yeast
Address: Yuki City, Ibaraki Prefecture
Specific name : Special Honjozo
Ingredients : Rice, Rice malt, Brewer's alcohol
Alcohol content : 15
Sake meter degree : Not disclosed
Acidity : 1.2
Rice type : Yamadanishiki
Rice Polishing Ratio : Koji Rice 55% / Kake Rice 65
State：Heated
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Young Musume Peony
Manufacturer: Shintani Shuzo (Yamaguchi Prefecture)
Specific name: Junmai Ginjo
Nama/Hiirei Nama-shu (no heat treatment) ■Rice: Hiroshima Omachi ■Polishing ratio: 60% ■Alcohol level: 16% ■Sake alcohol level: undisclosed ■Acidity level: undisclosed
Japanese>English
tai
Morishima Omachi Junmai Daiginjo
Rice used: Bizen Omachi
Polishing ratio: 50%.
Sake meter rating ... +2
Acidity・・・・1.7
Yeast・・・No.901
Alcohol content・・・・15(Draft)
Japanese>English
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Gakki Masamune Nakadori Honjozo
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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Yi Paikou era (1113.7.13-1118.4.3)
Rice】Kaminomai
Ingredients] Rice (domestic),Rice malt (domestic)
Rice polishing ratio】 65
Japanese>English
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Katanozakura Nama Hashiroshi
Specific name : Junmai
Place of Origin : Osaka
Sake Brewer : Yamano Shuzo
Rice : Aizan from Hyogo Prefecture
Rice polishing ratio : 65
Alcohol content : 17
Sake degree : +2
Acidity : 2.1
Amino acidity: 1.6
Yeast used: Association No. 7
Taste type: Medium
Nama/Hiirei: Nama Sake
Japanese>English