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Yukio Junmai Sake
Ingredient rice
Miyamanishiki
Polishing ratio
60％ (with a ratio of 60%)
Sake Degree
＋12.0
Acidity
1.2
Alcohol content
More than 15 degrees Celsius, less than 16 degrees Celsius
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Junmai Sake
Rice type : Koshinoshizuku (Koji rice) : Koshinoshizuku (Kake rice) : Koshinoshizuku
Rice Polishing Ratio 65
Alcohol percentage: 15
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Brand Name: Isshaku Suisei Junmai Ginjo Aizan
Sake Brewer : Fukurokuju Shuzo
Location: Gojome-cho, Minami-Akita-gun, Akita Prefecture
Rice used: Aizan, Hyogo's finest rice
Rice polishing ratio: 50
Yeast: Akita yeast
Alcohol: 16.2 degrees Celsius
Sake degree: +2
Acidity: 1.4
Japanese>English
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Saku no Hana (the flower of Saku)
Specific name : Junmai Daiginjo-shu
Ingredients : Rice (domestic), Rice malt (domestic)
Source Rice: 100% Aizan produced in Hyogo Prefecture
Polishing ratio: 49
Producer: Saku-no-Hana Shuzo (Nagano Prefecture)
Japanese>English
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Hanzura & Aizan Pure Rice Daiginjo
Specific name: Junmai Daiginjo
Raw material: rice (national product), koji (national product)
Raw material: Hyogo Prefecture Aiyama
Refined rice: 50%
Sake degree：-4
Acidity:1.6
Degree: 16 degrees
Manufacturing：Ota Brewery(Mie)
Chinese>English
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Morishima Junmai Ginjo Hitanishiki Dry
Rice used: Hitanishiki produced in Ibaraki Prefecture
Rice polishing ratio: 55
Sake meter rating ... +7
Acidity: 1.7
Yeast・・・No.901
Alcohol content・・・15(Draft)
Japanese>English
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Senkori - Solid - Classic
2024 nouveau
2023 rice vintage
Ingredients Koji rice : 50% Yamadanishiki (Domaine Sakura, Sakura-city, Tochigi pref.)
Kake Rice: 60% Yamadanishiki (Domaine Sakura, Sakura-shi, Tochigi)
Alcohol 15%.
Sake meter degree -3
Acidity 2.0
Yeast used: Tochigi Prefecture yeast
Kinugawa River subsoil water
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oiran
Manufacturer：KOIZUMI SHUZOH GOHSEI
Address: Futtsu-shi, Chiba
Specific name: Junmai Ginjo
Ingredients : Rice, Rice malt
Alcohol content: 16
Sake meter degree: -2
Acidity : 1.5
Rice type: Yamadanishiki
Rice polishing ratio：55
Condition: Heated
Japanese>English
Hanzo純米大吟醸
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Hanzura & Aizan
Specific Name: Junmai Daiginjo
Raw material: rice (national product), koji (national product)
Raw material: Hyogo Prefecture, Aizan
Refined rice: 50%
Sake degree：-4
Acidity:1.6
Degree: 16 degrees
Manufacturing：Ota Brewery(Mie)
Chinese>English
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Nabeshima HERVEST MOON Hiyoroshi
Type Japanese sake (Junmai-shu)
Product name Nabeshima Junmai-shu Hiyaroshi Harvest moon
Producer: Tomikuchiyo Shuzo
Produced in Kashima City, Saga Prefecture
Japanese>English
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Saku no Hana (the flower of Saku)
Specific name : Junmai Daiginjo-shu
Ingredients : Rice (domestic), Rice malt (domestic)
Source Rice: 100% Aizan produced in Hyogo Prefecture
Polishing ratio: 49
Producer: Saku-no-Hana Shuzo (Nagano Prefecture)
Japanese>English
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Collage Junmai
Sake Brewer Miyazumi Meizo K.K.
Location 8-7 Toei-cho, Aizuwakamatsu City, Fukushima Prefecture
Alcohol content 16
Volume 1800ml
Rice: 100% Aizu Minato Yumeko
Polishing ratio 60
Firing: One time fire ignition
Sake Degree +1
Acidity 1.3
Yeast
Japanese>English
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Rabbit Junmaidaiginjo Aizan
Location：Okazaki City, Aichi Prefecture
Specific name: Junmai Daiginjo (rice bowl)
Material：Rice, rice koji
Alcohol content：16
Sake content：Non-open
Acidity: non-public
Raw material: Aiyama
Refined rice: 48
Condition: Raw Sake
Chinese>English
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Jiu Yao Authentic Pure Rice
Ingredients: rice, rice koji
Refined Rice: 65
Leavening master:
Volume: 1800ml
Alcohol degree: 14 degrees
Chinese>English
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Chiebijin Junmai Daiginjo ORIGARUMI Comet
Manufacturer: Nakano Shuzo (Oita Prefecture)
Specific name Junmai Daiginjo
Nama/Hiirei Nama-zake (no heat treatment)
Storage: Refrigeration required
■Sweetness：Medium ■Rice: Comet ■Polishing ratio: 48% ■Alcohol level: 15.3deg.■Sake alcohol level: Not disclosed ■Acidity level: Not disclosed
Japanese>English
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Makoto Kagami
Classification
Special Honjozo
Ingredients
Rice (domestic), Rice Koji (domestic), Brewing alcohol
Rice used
Shin Chihon
Rice polishing ratio
58% of the total
Alcohol content
15.4 degrees
Sake degree
+8
Acidity
1.3
Yeast
K901
Japanese>English
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Yukino Kayasha
Classification Junmai Ginjo
IngredientsMai Yamadanishiki, Akita Sake Komachi
Taste typeLight and dry
Rice polishing ratio55
Alcohol level16
Sake degree +1.5
Acidity 1.6
Japanese>English
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Igarashi
Sake Brewer: Igarashi Shuzo (Saitama)
Rice: 100% Kita-Shizuku produced in Hokkaido
Polishing ratio: 55
Sake degree: -1
Acidity: 1.7
Alcohol content: 16%.
Yeast used: Association 1801 + Association 1001
Japanese>English
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Jiu Yao Authentic
Ingredients: rice, rice koji
Refined rice-acid synthesis: 65
Leavening agent:
Volume: 1800ml
Alcohol content: 14 degrees
Chinese>English
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Hidakami Fish Labels
Sake Brewer :
Hirakou Sake Brewery
Toji : Hideki Okuhara
Hideki Okuhara
Sake quality
Special Junmai Sake
Rice type
Koji rice : Yamadanishiki/Kake rice : Gin no Iroha
Rice polishing ratio
60
Sake Degree :
+2 to +3
Alcohol content :
Over 15° and under 16°.
Japanese>English