SA
Good as a mid-meal sake because of its well-balanced flavor, sweetness, and sharpness, and lack of cloying taste.
Rice： Yamadanishiki
Rice polishing ratio: 50
Heat treatment: 1 time heat treatment
Alcohol content: 16%.
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SA
Junmai Daiginjo from NOBU restaurants around the world. Delicate and fruity aroma.
Rice: 100% Gohyakumangoku
Rice polishing ratio 45
Alcohol content 15
Sake degree +2
Japanese>English
SA
Kido has a lower alcohol content. It is a little lighter and easier to drink than Kido Junmai Ginjo. It may be a good choice as a food sake.
Gohyakumangoku used
Polishing: Koji rice: 50% / Kake rice: 55
Strength: 13.0
Japanese>English
SA
A basic Junmai Daiginjo from Tatenogawa. The alcohol content is comparable, and the taste is crisp, sweet and delicious. Stable taste.
Rice used: 100% Dewa Sanzu
Polishing ratio 50%.
Yeast used: Yamagata KA
Alcohol 14%.
Sake degree -2
Acidity 1.4
Amino acidity 1.0
Japanese>English
SA
The sweet and sour taste, reminiscent of apples, comes to the fore.
Alcohol 15%.
Rice Domaine Sakura Yamadanishiki
Polishing ratio Koji rice: 50% Yamadanishiki, Kake rice: 60% Yamadanishiki
Specifications: Unfiltered unpasteurized sake
Sake degree Not disclosed
Acidity Not disclosed
Japanese>English