Timeline
taiSaku 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) taiCollage 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 taiRabbit 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 taiJiu Yao Authentic Pure Rice
Ingredients: rice, rice koji
Refined Rice: 65
Leavening master:
Volume: 1800ml
Alcohol degree: 14 degrees taiChiebijin 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 taiMakoto 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 taiYukino 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 taiIgarashi
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 taiJiu Yao Authentic
Ingredients: rice, rice koji
Refined rice-acid synthesis: 65
Leavening agent:
Volume: 1800ml
Alcohol content: 14 degrees taiHidakami 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°. taiKiu Tabika
Yeast: Mie yeast
Rice: Hachitan-Nishiki produced in Hiroshima
Alcohol 15%.
Polishing ratio 60 taiAmanoto Umashine Unfiltered Junmai
Provenance: Yokote City, Akita Prefecture ■Structure: Junmai-shu
Rice: Akita Sake Komachi ■Polishing ratio: 80% ■Yeast: AK-1 (Akita-style flower yeast)
Sake meter degree: +3 ■Acidity: 2.0 ■Alcohol level: 15 taiHanamaru Junmai Ginjo Omachi
Sake quality Junmai Ginjo
Ingredient rice: Omachi
Alcohol 16%.
Polishing ratio 50%.
Sake degree -7.0
Acidity 1.4
Fruity! taiNitoshi Junmai Daiginjyo Nama-Nihonjunshu Aizan 48
Type
Junmai Daiginjo
Ingredients
Rice, rice malt
Ingredient rice
Aizan
Rice polishing ratio
48% (with a minimum of 2,000 ppm)
Alcohol content
16% alcohol by volume taiKATSUKI CEL24 Junmai Daiginjo 50
Ingredients: Rice: Sake degree -4, Acidity: 1.4, Amino acidity: 1.0 / Gin no Yume (Kochi Prefecture sake brewing rice) / Ingredients: Rice, rice malt / Rice polishing ratio: 50% / Yeast: Kochi yeast CEL-24 / Alcohol level: 15 taiOtokoyama
Specific name: Tokubetsu Junmai
Rice used: Domestic rice
Polishing ratio 60
Alcohol content 15 taiChiebijin Junmai Daiginjo Comet Orikagarami Nama Sake
Sweetness/Saltyness: Sake Degree -5 Acidity: ----
Rice polishing ratio: 48% (Hokkaido comet)
Alcohol content: 15 taiIgarashi Junmai Ginjo Nao Kumi
Rice：100% Kitsushizuku produced in Hokkaido
Polishing ratio: 55
Sake degree: -1
Acidity: 1.7
Alcohol content: 16%.
Yeast used: Association 1801 + Association 1001 taiSuper-long pure rice ginjyosu Naokami
Rice used: Bizen-Yuomachi, 55% of the total amount of refined rice used taiKutouryuu
Hi-yashi-shu, ordinary sake
Rice: Gohyakumangoku (produced in Fukui Prefecture) ■Polishing ratio: 65% ■Yeast used: Yeast preserved in the brewery
Sake meter degree: +1.5 ■Acidity: 1.4 ■Alcohol level: 18 RecommendedContentsSectionView.title
