tai
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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tai
Haneya CLASSIC Junmai Ginjo
Rice: Toyama Oyamanishiki
Polishing ratio 60
Nama-zake
Sake degree ±0
Acidity 1.3
Japanese>English
tai
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
tai
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
tai
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
tai
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
tai
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
tai
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
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
tai
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