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YAMORI Junmai Oragami
Hachitan-Nishiki
Polishing ratio 55
Alcohol percentage 16
Japanese>English
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Sasazuku 2020BY Junmai Unfiltered Nama-shu
Quality: Special junmai sake Alcohol: 17.5-18.5
Rice: Koshitanrei Ingredients: Rice, Rice Koji
Rice polishing ratio: 60
Japanese>English
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Sasasamune Junmai Ginjo
Rice: 50% polished rice from Aiyama, Hyogo Prefecture
Yeast: Utsukushima Yume Yeast & Association 18
Sake Degree: -2
Acidity: 1.5
Pouring: 15% (without watered-down sake)
Firing: 1 time
Japanese>English
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Sanzenzori Junmai Daiginjo Nama Sake - Aromatic Shiboritate
Specifications Junmai-Daiginjo Nama-Shu
Ingredients: Miyamanishiki from Akita Prefecture, Akita-Komachi from Nagano Prefecture
Rice polishing ratio 45
Sake degree +16 to +17 degrees
Alcohol content: 15% to 16%.
Japanese>English
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Kido Junmai
KID-Junmai-shu (Junmai-shu)
Product name KID-Junmai-shu
Producer Heiwa Shuzo
119 Mizonokuchi, Kainan City, Wakayama Prefecture
Ingredients Rice, Rice malt
Polishing ratio: Koji rice: Yamadanishiki, Gohyakumangoku (Polishing ratio 50%), Kake rice: General rice (Polishing ratio 60%)
Alcohol 15.5
Yeast: Association #7 yeast
Japanese>English
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Tetorigawa Ishigamon Junmai Ginjyo Light Nigori
Rice used: Ishikawa-mon (Ishikawa Prefecture)
Polishing ratio: Koji rice: 50%, Kake rice: 60
Japanese>English
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Saku Waetsu Junmai Ginjo
For Restaurants only
Type: Junmai Ginjo
Alcohol content: 15%.
Ingredients: Rice (domestic), Rice malt (domestic)
Rice used
Rice Polishing Ratio： 60
Japanese>English
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Hanamup
Structure: Junmai Ginjo
Rice: Dewa Sanbai ■Polishing ratio: 50% ■Yeast: Undisclosed
Sake meter degree: -7.8 ■Acidity: 1.4 ■Alcohol level: 15
Japanese>English
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KATSUKI CEL24 Junmai Daiginjo 50
Rice／Gin no Yume or Yamadanishiki(domestic)
Rice polishing ratio / 50
Alcohol content/15.0
Sake meter / -4, Acidity / 1.4, Amino acidity / 1.0
Japanese>English
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Takasago Otafuku Honjozo
Rice
Gohyakumangoku, common rice
Yeast used
Association yeast No. 901
Rice polishing ratio
65% (with a ratio of rice polished to 100%)
Japanese>English
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Haneya CLASSIC Junmai Ginjo
Rice: Toyama Oyamanishiki
Polishing ratio 60
Nama-zake
Sake degree ±0
Acidity 1.3
Japanese>English
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Dansan 廃純米大吟醸 播州愛山 無濾過生原酒
Rice: Haju Aisan 100%
Alcohol content: 15 degrees
Refined rice: 50%
Sake degree: -4.5
Acidity: 1.65
Chinese>English
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Yukino Kayasha Junmai Ginjo
Rice used: Yamadanishiki/Akita Sake Komachi
Polishing 55
Specified name sake, etc. Junmai Ginjo/Hiirei-shu
Degree of alcohol content 16%.
Beautiful sake!
Japanese>English
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Isshaku-Suisei Junmai-Ginjo Misato Nishiki
Provenance: Gojome, Akita Prefecture ■Structure: Junmai Ginjo-genshu ■Volume: 1800ml ■Price (main body): 3,600 yen
Rice: Misanishiki ■Polishing ratio: 50% ■Yeast: Akita yeast
Sake meter degree: ±0 ■Acidity: 1.4 ■Alcohol level: 16.2
Japanese>English
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Eikofuji Junmai Daiginjyo Unfiltered Nama-shu Aizan
Raw material rice Aizan produced in Hyogo Prefecture
Polishing ratio 50%.
Yeast: Yamagata yeast
Sake degree -6
Acidity 1.7
Alcohol 16.7
Burger point 92pts
I'm glad it doesn't have a strange premiere at this point.
Clean Aizan-like fruitiness, clarity and crispness.
Japanese>English
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Nanamizu Junmai Ginjo 55 Omachi
Rice: Omachi
Polishing ratio/55
Sake degree/-1.5
Acidity/1.5
Alcohol percentage/-16.1%.
Moderate acidity and the depth of flavor unique to Omachi
Japanese>English
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Haneya Jungin PRISM Ultimate Shibotate
Manufacturer: Fumikiku Shuzo (Toyama Prefecture)
Specific name Junmai Ginjo
Nama/Hiirei Nama-zake (no heat treatment)
Sweetness: Slightly dry ■Rice: Gohyakumangoku produced in Toyama Prefecture ■Polishing ratio: 60% ■Alcohol level: 16% ■Sake alcohol level: Not disclosed ■Acidity level: Not disclosed
Japanese>English
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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
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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