Timeline
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 taiYAMORI Junmai Oragami
Hachitan-Nishiki
Polishing ratio 55
Alcohol percentage 16 taiSasazuku 2020BY Junmai Unfiltered Nama-shu
Quality: Special junmai sake Alcohol: 17.5-18.5
Rice: Koshitanrei Ingredients: Rice, Rice Koji
Rice polishing ratio: 60 taiSasasamune 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 taiSanzenzori 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%. taiKido 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 taiTetorigawa Ishigamon Junmai Ginjyo Light Nigori
Rice used: Ishikawa-mon (Ishikawa Prefecture)
Polishing ratio: Koji rice: 50%, Kake rice: 60 taiSaku Waetsu Junmai Ginjo
For Restaurants only
Type: Junmai Ginjo
Alcohol content: 15%.
Ingredients: Rice (domestic), Rice malt (domestic)
Rice used
Rice Polishing Ratio： 60 taiHanamup
Structure: Junmai Ginjo
Rice: Dewa Sanbai ■Polishing ratio: 50% ■Yeast: Undisclosed
Sake meter degree: -7.8 ■Acidity: 1.4 ■Alcohol level: 15 taiKATSUKI 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 RecommendedContentsSectionView.title
