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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
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W Kumano Junmai 50% unfiltered raw sake
Chinese>English
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Rilovan Junmai Ginjo
Chinese>English
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watch out for SOLID
Kura no Hana
Japanese>English
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Tenmei Ochigarami Junmai
Mizuho Kogane
Japanese>English
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Musical Instrument Masamune Nakadori
Junmai Ginjo 60
Japanese>English
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Kaygetsu Junmai Daiginjo CEL24 Junmai Daiginjo 50%.
Gin no Yume or Yamadanishiki
Japanese>English
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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
Japanese>English
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cordial relations
Junmai Sake
Rice type : Koshinoshizuku (Koji rice) : Koshinoshizuku (Kake rice) : Koshinoshizuku
Rice Polishing Ratio 65
Alcohol percentage: 15
Japanese>English
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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
Japanese>English
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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