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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
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Tsuneyama Junmai Ginjyo Karakuchi Tobi Shiboritate Nao Kumi Nama
Sake Brewer Tsuneyama Shuzo Limited Partnership
Location: 1-19-10 Miyuki, Fukui City, Fukui Prefecture
Alcohol content 16
Content 1800ml
Rice: 100% Gohyakumangoku produced in Fukui Prefecture
Polishing ratio: Koji rice: 50%, Kake rice: 60
Pouring: Hiyashi
Sake degree +17
Acidity 1.7
Japanese>English
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Saku Junmai Ginjo MIE DONYA
Rice Polishing Ratio: 60
Rice：domestic rice
Sake Degree: Not disclosed
Acidity: Not disclosed
Alcohol content: 15
Japanese>English
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Miyasaka Junmai Ginjo Nakadori
Rice: Miyamanishiki
Polishing ratio 55
Sake Degree ---
Acidity ---
15% alcohol by volume
Sake Brewer: Miyasaka Brewery (Nagano)
In-house strain of yeast No. 7
Japanese>English
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Shiwa Junmai Ginjo Cherry Label
Shiwa Sake Brewery
Shiwa-machi, Shiwa-gun, Iwate
Specific name: Junmai Ginjo
Ingredients : Rice, Rice malt
Alcohol content: 15
Sake meter degree: + 0.7
Acidity: 1.8
Rice used for making: Gohyakumangoku
Rice polishing ratio: 55
Condition: Heated
Japanese>English
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Shangiku Silver Lining
Junmai Daiginjo
Rice : So no Mai
Rice polishing ratio : 29
Alcohol content : 15
Place of origin : Chiba Prefecture, Japan
Japanese>English
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Aiyama Nabeshima
Sake quality Junmai Daiginjo
Ingredient rice: Aiyama
Alcohol content 16%.
Rice polishing ratio 40
Japanese>English
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Hanamup Junmai Ginjo-Nama Akita Sake Komachi
Provenance: Yuzawa, Akita Prefecture ■Structure: Junmai Ginjo-Nama Shu ■Capacity: 720ml ■Price (main body): 1,900 yen
Rice: Akita Sake Komachi ■Polishing ratio: 50% ■Yeast: Undisclosed
Sake meter degree: -9.1 ■Acidity: 1.6 ■Alcohol level: 16
Japanese>English
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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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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
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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
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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
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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
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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