tai
Sawaya Matsumoto
Rice polishing ratio
Koji rice 70%, Kake rice 78
Alcohol content
16 degrees Celsius
Rice used
General rice
Japanese>English
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tai
King録超王録五つ星純米60% 中取り
[Ingredients] Yamada Nishiki
60%［Rice歩合］.
［Sake Degree］+9
［Acidity］2.7
［Alc. degree］17.5℃
Chinese>English
tai
Mimuro cedar Junmai Ginjo
Rice: 100% Yamadanishiki, Polishing ratio: 60%, Alcohol content: 15
Producer: Imanishi Shuzo, Sakurai City, Nara Prefecture
Japanese>English
tai
Banshu Issen Super Spicy Junmai
Ingredients: Yamadanishiki produced in Yoshikawa, Hyogo Prefecture
Rice polishing ratio: 45
Sake meter: +8
Alcohol content: 15
Regions: Hyogo Prefecture Sanyoibai Sake Brewery
Japanese>English
tai
KURORYU Junmai Ginjo
Provenance: Eiheiji-cho, Fukui Prefecture ■Structure: Junmai Ginjo
Rice: Gohyakumangoku ■Polishing ratio: 55% ■Yeast used: Yeast preserved in the brewery
Sake meter degree: +3.5 ■Acidity: 1.3 ■Alcohol level: 15-16
Japanese>English
tai
Tsururei Yukio Junmai Sake
Ingredient rice
Miyamanishiki
Polishing ratio
60％ (the highest percentage ever recorded)
Sake Degree
＋12.0
Acidity
1.2
Alcohol content
More than 15 degrees Celsius, less than 16 degrees Celsius
Japanese>English
tai
Eikofuji Violet Rouge Weibuki Junmai Daiginjo Unfiltered Nama-shu
Miyamanishiki 78% from Yamagata Prefecture
22% Yamadanishiki from Hyogo Prefecture
Polishing ratio 50%.
Yeast: Kyokai No. 10 series
Sake degree -6
Acidity 1.9
Alcohol 16.7
Japanese>English