Jule
Slightly sweet, grapefruit-like flavor
Slightly briny
Rice polishing ratio: Flat polished rice, Junmai standard
Alcohol content: 16.1%.
600/110ml
Japanese>English
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Jule
Fruity ginjo aroma on the palate
Smooth umami, good acidity and bitterness
Yamadanishiki
Rice polishing ratio: 40% (koji), 50% (kake)
Sake meter rating: +3.5
Acidity: 1.4
Alcohol percentage: 16.1
980/110ml
Japanese>English
Jule
alterna akasabi junmai phase1
Fresh and crisp aroma
Slightly aromatic and clean mouthfeel
Takane Nishiki
Rice polishing ratio: 60
Alcohol percentage: 15.8%.
Sake meter: +1
Acidity: 1.4
Japanese>English
Jule
Fruity and acidic
Yamadanishiki produced in Hyogo Prefecture
Rice polishing ratio: 40
Yeast: Akari yeast
Alcohol content: 14%.
Japanese>English
Jule
2022 Aki
A unit formed by four of Yamagata Prefecture's leading breweries
Yamagata Masamune/Mizutobe Brewery (Tendo City, Yamagata Prefecture)
TATENOGAWA (Sakata City, Yamagata Prefecture)
Hikari" Toko / Kojima Sohonten (Yonezawa City, Yamagata Prefecture)
Otoko" Otokoyama / Otokoyama Shuzo (Yamagata City, Yamagata Prefecture)
2022 Aki is brewed by Kojima Sohonten, which brews Toko.
Light taste at 14 degrees Celsius.
Complex taste with sweetness and acidity
Dewa Sanzan produced in Yamagata Prefecture
Rice polishing ratio: 50%.
Alcohol content: 14%.
Japanese>English
Jule
Fruity but with good rice flavor
Good acidity and sharpness.
Rice polishing ratio: 60
Sake meter rating: +2
Acidity: 1.8
Alcohol content: 15
Japanese>English
Jule
Delaware-like fruit aftertaste
Slightly carbonated and very tasty
Alcohol content: 16%.
Japanese>English
Jule
Muscat-like fruitiness
Slightly effervescent and delicious.
Yume no Kou
Rice polishing ratio: 60
Sake degree: +3.0
Alcohol content: 15
550/110ml
Japanese>English
Jule
Refreshing summer sake with a refreshing taste of malic acid
High acidity
Miyamanishiki
Rice polishing ratio: 55
Yeast: High malic acid producing No.77
Sake meter rating: +1
Acidity: 2.6
Alcohol percentage: 15
650/110ml
Japanese>English
Jule
Light ginjo aroma
Easy to drink with a clean aftertaste
Gin-san from Akita Prefecture
Rice polishing ratio: 70
Yeast: D-29, D-121
Sake meter: -6
Acidity: 1.9
Amino acidity: 0.8
Alcohol percentage: 15% 500/110ml
Japanese>English
Jule
Although the alcohol content is high, it has the crispness typical of Miyamanishiki and is easy to drink.
It is easy to drink and refreshing.
Miyamanishiki produced in Nakagawa Village, Nagano Prefecture
Rice polishing ratio: 59
Alcohol content: 18%.
530/110ml
Japanese>English
Jule
Apple-like ginjo aroma
Junmai Ginjo-shu with low alcohol content but a strong flavor
Dewa Tsanzan
Rice polishing ratio: 60
Sake degree: -2.0
Acidity: 1.8
Alcohol content: 14
600/110ml
Japanese>English
Jule
Good ginjo aroma and slight bubbles
Nigorizake (cloudy sake) with a good balance of sweetness and acidity
Takananishiki
Yeast: In-house yeast
Rice polishing ratio: 55
Sake degree: +4
Acidity: 1.6
Alcohol percentage: 16
500/110ml
Japanese>English
Jule
Low alcohol, cloudy, slightly sparkling summer sake
Delicious with the sweetness of rice and a bittersweet richness
Kitakata-produced Yume no Kou
Rice polishing ratio: 60
Yeast: Utsukushima Yume Yeast & Association No. 18
Alcohol content: 13% (unadulterated)
Acidity: 1.4
550/110ml
Japanese>English