tai
Jun Beiyu
Rice Aomori Prefecture
Mashigura Polishing ratio 60%, Yeast used undisclosed
Alcohol 15.4% Sake degree ±0 Acidity
Japanese>English
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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
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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
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Nabeshima Kaze Label
Junmai Ginjo 55
Yamada Nishiki
16% abv.
Japanese>English
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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
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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
Japanese>English
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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
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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
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KATSUKI CEL24 50
Rice: Gin-no-Yume or Yamadanishiki produced in the northern part of Kochi Prefecture, Japan
Polishing ratio 50%.
Yeast used: Kochi Prefecture yeast CEL-24
Alcohol percentage 15
Sake Degree: around -3
Acidity around 1.7
Japanese>English
tai
two rabbits
Manufacturer： Maruishi Brewery Co.
Address：Okazaki-city, Aichi pref.
Specific name: Junmai Daiginjo
Alcohol content: 16
Sake meter degree：Not disclosed
Acidity：Not disclosed
Rice used: Omachi
Rice polishing ratio: 48
Condition: Nama-shu
Japanese>English
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Morishima Junmai Daiginjo Omachi
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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Shichiken Tenmai Ginjo
Rice polishing ratio 57
Alcohol 15%.
Ingredient rice: Yumesansui
Japanese>English
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Hatsuzumi Hatsuso Inherited Nama Hashiroshi Honjozo
Grade Honjozo
Alcohol content 15.5
Ingredients Rice (domestic), Rice malt (domestic), Brewing alcohol
Ingredient rice Undisclosed
Polishing ratio 60
Sake degree ±0
Acidity 1.5
Yeast In-house yeast
Japanese>English
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Uraroman Junmai Ginjo
Rice: Koji] Gohyakumangoku 55% polished rice
Rice used: Kake: Yumenokochi 55% polished rice
Rice used: Yondan] Himenomochi 55% polished rice
Alcohol percentage] 15
Yeast: Utsukushima Yume Yeast
Japanese>English