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Kitano Nishiki Prototype
Specific name Junmai
Rice used: Hokkaido rice
Polishing ratio 70%.
Alcohol content 15
Japanese>English
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Hitohada Koishi Yamahai Junmai
Gohyakumangoku
Polishing ratio 65
Japanese>English
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Gozenshu 1859 Nama Bodigenshu
Rice used
100% Omachi rice produced in Okayama Prefecture
Rice polishing ratio
65% of rice
Alcohol content
15 degrees Celsius
Sake Degree
+2.0 (slightly dry)
Acidity / Amino acidity
1.7/0.8
Japanese>English
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IWANO Pure Rice unfiltered raw sake
70% of refined rice
Five million koku
Chinese>English
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Hamachidori Limited Nama-Shu Junmai-Ginjo Gin-Ga
Polishing ratio 55
Japanese>English
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Sakaya Hachibei Sakaya Sakudan
Specific name : Junmai Ginjo
Ingredients : Rice, Rice malt
Alcohol Content: 16
Sake Degree: Not disclosed
Acidity : Undisclosed
Rice used for making：Yamadanishiki, Ise-nishiki
Rice Polishing Ratio: 50
Condition: Nama-shu
Japanese>English
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Bunraku Hanakobon Junmai Ginjo Unfiltered Nama Sake
Rice used: Akita Sake Komachi
Polishing ratio 50%.
Alcohol 15-16%.
Japanese>English
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Shiraoi For Survivor LIMITED EDITION HAKURAW Wakamizu Junmai Ginjyo Tankoba Nao Kumi Nama Sake
Specified name
Junmai Ginjo-shu
Ingredients
Rice, Rice malt
Rice polishing ratio
55% (the highest percentage ever recorded)
Rice used
Wakamizu
Alcohol content
16% alcohol by volume
Acidity
1.5
Sake Degree
5
Japanese>English
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Souup Junmai Ginjo Nama Shu
Heat treatment: Fire-quenching
Ingredients Rice, Rice malt
Alcohol 16%.
Ingredient rice: Hashu Homare
Polishing ratio 50%.
Yeast used: Yamagata yeast
Sake meter degree +3
Acidity 1.4
Japanese>English
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Taiheizan Sougetsu special order
Junmai-shu
Rice】Akita Sake Komachi 60% polished rice
Alcohol content】16%.
Yeast] In-house yeast
Sake meter] -3.4
Acidity] 2.5
Japanese>English
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HITORI MIDORI
◆Material rice／5 million koku
◆Fine rice／60
◆Japanese liquor degree／+3.5
◆Acidity／2.0
Chinese>English
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Raifuku Junmai Sake KYUHARU
Sake Brewery Location 1626 Murata, Chikusei City, Ibaraki Prefecture
Alcohol content 15
Content 720ml
Ingredient rice LGC soft
Rice polishing ratio 70%.
Pouring: Hiyari
Sake degree ±0
Japanese>English
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HARE Special Junmai Nama Shu
Polishing ratio 60
Omachi, Okayama Prefecture
Alcohol content 17%.
Japanese>English
あや
It was good, but I don't remember much about the two bottles I drank afterwards because they were too much of a shock.
Japanese>English
エルワン
It's Akabu and it's sweet! It's rich and elegantly sweet. I can sense apricot and others. It's so fruity but dry and crisp.
Japanese>English
エルワン
Fire-roasted but raw and fresh! The ginjo aroma is strong. It is fruity but refreshing. It goes well with stingray liver, foie gras and other slightly flashy and raw dishes.
Japanese>English
エルワン
I generally don't drink anything with alcohol added, but I asked for it because it sounded like it would go well with snapper halas. It has an elegant taste with no hint of alcohol. It is an elegant ginjo-shu without any unwanted ginjo fragrance. It was soft and a little sweet, but it was beautifully presented and crisp, and went well with the fatty white fish.
Japanese>English
エルワン
Calm aroma. Apple-like sourness. Fresh and gentle, this unpasteurized sake goes well with a variety of dishes.
Japanese>English
エルワン
Clear pink with orange hues. The aroma is lactic acidity typical of aged goat cheese. Also, there are berries such as strawberries. In the mouth, a sweet and sour taste comes immediately. It's not sweet and sour at all. It has a lively raspberry-like sourness and sweetness, but it's also fresh and well balanced.
Japanese>English
あや
Bonsoir! Oh! We went 🥰 rosé and it had a very Japanese feel to it 🥰
Japanese>English
エルワン
I'm there! Thank you for the good find. I'm going to keep coming back to you....
Japanese>English
エルワン
Moderate aroma. The mouthfeel is mineral and soft afterwards. It has a thicker texture. It has a dry hiyaoroshi flavor with a slight sense of maturity. It seems to go well with autumnal fish.
Japanese>English