tai
Eiko-Fuji MAGMA Unfiltered Nama-No-Tsudo
Sake Ingredients
Ingredient rice: Omachi, Okayama Prefecture
Polishing ratio 50%.
Yeast: Yamagata yeast
Sake degree -5
Acidity 1.6
Alcohol 16.7
Japanese>English
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Tanigawadake Junmai Ginjo Betsuatsurae
Polishing ratio 60
Sake degree +1
Alcohol 15%.
Acidity 1.5
Amino acidity 1.0
At Goyojushi
Japanese>English
tai
Kaygetsu CEL24 Junmai Daiginjo 50 Shiboritate Shinshu
Rice／Gin no Yume or Yamadanishiki(domestic)
Rice polishing ratio / 50%.
Alcohol content/15
Sake meter / -4, Acidity / 1.4, Amino acidity / 1.0
Pineapple!
Japanese>English
tai
Tetorigawa Junmai Ginjo Sakemono
Rice used: Yamadanishiki, Gohyakumangoku
Polishing ratio: 50%/55
Sake meter rating: +1
Acidity・・・1.3
Alcohol content・・・15.5
Refreshing
At Goyojushi
Japanese>English
tai
Takashi Junmai
Rice used: Miyamanishiki from Shinshu
Rice polishing ratio: 55
Sake meter rating: +6
Acidity: 1.4
Alcohol content・・・15
The standard for Goyo Sushi
Japanese>English
tai
Gohashi Junmai
Junmai Sake
Ingredients
Rice (domestic), rice malt (domestic)
Rice used
Nipponbare (Yamaguchi Prefecture), Yamadanishiki (Yamaguchi Prefecture)
Alcohol content
15.5 degrees
Sake Degree
+3
Acidity
1.6
Rice polishing ratio
60% (with a minimum of 60% polished rice)
Yeast
Yamaguchi yeast 9E
Nama-shu/Hiire
Fire-aged
At Goyozushi in Futago-Shinchi
Slight classical aroma
Japanese>English
tai
Meikyojosui m23
Rice used: Yamadanishiki and Miyamanishiki
Polishing ratio: 45
Sake degree: +6
Acidity: 1.6
Alcohol content・・・16
Japanese>English
tai
Haneya Junmai Ginjo Prism Nama Sake Ultimate Shiboritate
Specific name Junmai Ginjo
Nama/Hiirei Nama-zake (no heat treatment)
Sweetness: Slightly dry ■Rice: Gohyakumangoku from Toyama Prefecture ■Polishing ratio: 60% ■Alcohol level: 16
This is also delicious 😋.
Japanese>English
tai
Eiko-Fuji MAGMA - The Primordial Vibration
Rice: Omachi produced in Akaban City, Okayama Prefecture
Polishing ratio 50%.
Yeast: Yamagata yeast
Sake degree -5
Acidity 1.6
Alcohol 16.7
Delicious 😋.
The name has a kind of middle school feel to it, which is also nice 🤭.
Japanese>English
tai
Jun Kitayuu
Rice: Aomori Prefecture Masugura
Polishing ratio 60
Yeast used: Association No. 701
Alcohol percentage 15.4
Sake Degree +4.5
Acidity 1.2
The standard sake of Goyojushi
Japanese>English
tai
Misuzu Junmai Ginjo ORIGARUMI NON-FILTERED NAMA
Specific name Junmai Ginjo
Sake rice Miyamanishiki
Polishing ratio 49
Alcohol 16%.
Sake meter degree +2
Creamy and delicious!
Japanese>English
tai
Tanigawadake Junmai Ginjo Betsuatsurae
Domestic rice
Polishing ratio 60
Yeast G202 (Gunma Prefecture)
Alcohol content 15
Sake Degree ±0
Acidity 1.5
Amino acidity 1.0
Number of days of unrefined sake 24 days
I don't remember much, but I remember it was delicious.
Japanese>English
tai
Sei Gohyakumangoku 35, special order Junmai Daiginjo
Rice: Gohyakumangoku produced in Shibukawa City, Gunma Prefecture
Polishing ratio 35
Sake degree -1
Acidity 1.3
Yeast used: 1801
Condition: Nama-shu
Brewing year (BY) 2023BY
Alcohol content 15%.
At Goyo Sushi in Futago-Shinchi
It was amazingly delicious!
Japanese>English
tai
Houou Mida Heki Version
Junmai Ginjyo Genshu Unfiltered Hon Nama
Rice : Yamadanishiki, Gohyakumangoku
Rice polishing ratio : Koji 50%, Kake 55
Alcohol content : 16-17
At Goyozushi in Futako-Shinchi
Muscat, apple, gorgeous but with a nice sharpness.
Japanese>English
tai
Haneya Junmai Daiginjo 50 Tsubasa
Sweetness: Slightly dry ■Rice: Gohyakumangoku from Toyama Prefecture ■Polishing ratio: 50% ■Alcohol content: 15% ■Sake alcohol content: Not disclosed ■Acidity: Not disclosed
At Goyojushi in Futago-Shinchi
Apples!
Japanese>English
tai
KATSUKI CEL24 Junmai Daiginjo 50% Nama Sake
Rice: Gin-no-Yume produced in the Reihoku district of Kochi Prefecture
Polishing ratio 50%.
Yeast used: Kochi Prefecture yeast CEL-24
Alcohol percentage 15
Sake meter degree -3
Acidity around 1.7
At Goyozushi in Futako-Shinchi
I really like the balance of acidity and sweetness leaning toward sweetness!
Japanese>English
tai
Kubota
Specific name Junmai Daiginjo
Rice (Polishing ratio) Gohyakumangoku (Koji rice 50% / Kake rice 50%)
Alcohol content 15
Sake degree ±0
Acidity 1.3
At Goyozushi in Futako-Shinchi
Modernity with an unchanged classic feel.
Slightly spicy.
Japanese>English
tai
Kangiku Aizan 50-Red Diamond
Ultra-limited unfiltered raw sake Junmai Daiginjyo
Rice : Aizan
Rice polishing ratio : 50
Alcohol content : 15
Delicious 😋 Beautiful sweetness.
Japanese>English
tai
Seikagami Extra Special: Yumachi Hachichi Unfiltered Nama-zume
Specific name: Junmai-shu
Ingredients : Rice, Rice malt
Alcohol content: 16
Sake meter degree: +3.5
Acidity: 1.3
Rice type：Omachi
Rice polishing ratio：80
Condition: Nama-shu
Magnificent sweetness typical of Omachi
Japanese>English
tai
H Hideyoshi Toro Toro Neriage Naguri-shu
Sake quality Junmai-genshu
Ingredient Menkoina
Rice polishing ratio (%) 65
Sake degree -15
Acidity 2.5
Amino Acid
Yeast AKITA Yukiguni Yeast
Alcohol percentage (%) 17
The texture is thick and yogurt-like.
Sweet, but not as sweet as expected.
Japanese>English