Timeline
taiKido 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 taiTATENOGAWA 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 taiTakeyu 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 taiYoung 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 taiMorishima Omachi Junmai Daiginjo
Rice used: Bizen Omachi
Polishing ratio: 50%.
Sake meter rating ... +2
Acidity・・・・1.7
Yeast・・・No.901
Alcohol content・・・・15(Draft) taiGakki 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 taiYi Paikou era (1113.7.13-1118.4.3)
Rice】Kaminomai
Ingredients] Rice (domestic),Rice malt (domestic)
Rice polishing ratio】 65 taiKatanozakura 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 taiKATSUKI 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 taitwo 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 taiMorishima Junmai Daiginjo Omachi
Rice used: Bizen Omachi
Polishing ratio: 50%.
Sake meter rating ... +2
Acidity: 1.7
Yeast・・・No.901
Alcohol content・・・・15(Draft) taiShichiken Tenmai Ginjo
Rice polishing ratio 57
Alcohol 15%.
Ingredient rice: Yumesansui taiHatsuzumi 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 taiUraroman 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 taiW Kumano Junmai 50% unfiltered raw sake taiwatch out for SOLID
Kura no Hana taiTenmei Ochigarami Junmai
Mizuho Kogane taiMusical Instrument Masamune Nakadori
Junmai Ginjo 60 taiKaygetsu Junmai Daiginjo CEL24 Junmai Daiginjo 50%.
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