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FUKUKAI No. 2
Ingredients : Yamadanishiki produced in Hirado
Rice Polishing Ratio : Undisclosed
Alcohol content : 14
Produced in: Fukuda Shuzo, Nagasaki Prefecture
Japanese>English
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Yamazan Junmai Ginjo Yamadanishiki Gowari Gobu Unfiltered Unrefined Unmixed Sake
Rice used: 100% Yamadanishiki from Hyogo Prefecture
Polishing ratio: 55
Master brewer: Yuki Kurihara
Alcohol content: 15
Producer: Yamazan Shuzo, Ueda-shi, Nagano
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Hanamup Junmai Ginjo Omachi
Provenance: Yuzawa, Akita Prefecture ■Structure: Junmai Ginjo ■Capacity: 1800ml ■Price (main body): 3,800 yen
Rice: Omachi ■Polishing ratio: 50% ■Yeast: Undisclosed
Sake meter degree: -7.0 ■Acidity: 1.4 ■Alcohol level: 16
Japanese>English
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Banshu 50
Ingredient rice: Yamadanishiki (Okayama Prefecture)
Alcohol 15.0
Yeast used: Kyokai 1801
Sake degree +8.0
Amino acidity 1.3
Acidity 1.50
Rice polishing ratio 50.0
Type (make) Junmai Daiginjo-shu
Japanese>English
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Kangiku Haruhi Junmai Daiginjo 50% Akaban Omachi from Okayama Prefecture, Yamada Nishiki from Hyogo Prefecture Kangiku Meinjo from Yamatake City, Chiba Prefecture
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Gassan inonvation APPLE
Junmai Ginjo
Ingredient rice
100% sake brewing rice produced in Shimane Prefecture
Polishing ratio
60％ (with a ratio of 60%)
Alcohol content
13% alcohol by volume
Size
720ml
Recommended drinking temperature
5~15℃.
Japanese>English
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Haneya 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
Japanese>English
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Maruishi 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
Japanese>English
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Sei 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
Japanese>English
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Sacred 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
Japanese>English
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Oze 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
Japanese>English
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Minono 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
Chinese>English
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MIYASAKA
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
Japanese>English
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Koshinohomare 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.
Japanese>English
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Otters 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
Japanese>English
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Bakuren 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
Japanese>English
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Chrysanthemum 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
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Miharu Gomangoku Junmai Ginjo 55% Japanese rice
Delicious!
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Hishiko Junmai
Ingredient Rice Local (from Fukui village) Gohyakumangoku
Ingredients: Rice (domestic), Rice malt (domestic)
Rice polishing ratio 60
Sake degree ±0
Alcohol 15%.
Japanese>English
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Oku 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
Japanese>English