Timeline
taiKatanozakura Nama Hashiroshi
Specific name : Junmai
Place of Origin : Osaka
Sake Brewer : Yamano Shuzo
Rice : Aizan from Hyogo Prefecture
Rice polishing ratio : 65
Alcohol content : 17
Sake degree : +2
Acidity : 2.1
Amino acidity: 1.6
Yeast used: Association No. 7
Taste type: Medium
Nama/Hiirei: Nama Sake taiKATSUKI CEL24 50
Rice: Gin-no-Yume or Yamadanishiki produced in the northern part of Kochi Prefecture, Japan
Polishing ratio 50%.
Yeast used: Kochi Prefecture yeast CEL-24
Alcohol percentage 15
Sake Degree: around -3
Acidity around 1.7 taitwo rabbits
Manufacturer： Maruishi Brewery Co.
Address：Okazaki-city, Aichi pref.
Specific name: Junmai Daiginjo
Alcohol content: 16
Sake meter degree：Not disclosed
Acidity：Not disclosed
Rice used: Omachi
Rice polishing ratio: 48
Condition: Nama-shu taiMorishima Junmai Daiginjo Omachi
Rice used: Bizen Omachi
Polishing ratio: 50%.
Sake meter rating ... +2
Acidity: 1.7
Yeast・・・No.901
Alcohol content・・・・15(Draft) taiShichiken Tenmai Ginjo
Rice polishing ratio 57
Alcohol 15%.
Ingredient rice: Yumesansui taiHatsuzumi 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 taiUraroman 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 taiW Kumano Junmai 50% unfiltered raw sake taiwatch out for SOLID
Kura no Hana taiTenmei Ochigarami Junmai
Mizuho Kogane taiMusical Instrument Masamune Nakadori
Junmai Ginjo 60 taiKaygetsu Junmai Daiginjo CEL24 Junmai Daiginjo 50%.
Gin no Yume or Yamadanishiki taiYukio 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 taicordial relations
Junmai Sake
Rice type : Koshinoshizuku (Koji rice) : Koshinoshizuku (Kake rice) : Koshinoshizuku
Rice Polishing Ratio 65
Alcohol percentage: 15 taiBrand 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 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) taiHanzura & 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) taiMorishima 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) taiSenkori - 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 RecommendedContentsSectionView.title
