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osugi#425
Sake from Nagano. The text on the label is stylish.
Classification／Junmai Ginjo-shu
Ingredients／Rice, rice koji (white malted rice used)
Alcohol / 14
Rice type／"Hitogochiki" produced in Nagano
Yamadanishiki" from Hyogo Prefecture
Miyamanishiki" from Nagano Prefecture
Rice polishing ratio / 55
How to drink / ◎Cold sake, ○Room temperature, ×Hot sake
Storage / Cool and dark place osugi#424
This is the second Tobiroki this month. Stability.
Ingredients Koji rice: Yamadanishiki (-) 50%.
Kake rice: Hyakugomangoku (-) 55
Alcohol 16.8
Sake Degree +3
Acidity 1.5
Yeast used
Water used for brewing: Soft water from the Agawa River system osugi#423
Fruity and sweet. Aishan.
Specific name: Junmai Ginjo
Ingredients : Rice, Rice malt
Alcohol content: 15
Sake Degree: -1.0
Acidity: -1.0
Rice used for making: Banshu Aiyama
Rice polishing ratio : 60
Condition: Fired osugi#422
This is the first sake I drank. Solid type.
Ingredients : Rice, Rice malt
Rice type: Miyamanishiki
Rice Polishing Ratio: 55
Alcohol percentage: 15.5
Sake degree:
Acidity: osugi#421
Bakuren is still delicious. Dry and refreshing.
Provenance: Tsuruoka City, Yamagata Prefecture
Sake: Daiginjo
Rice: Dewanosato (produced in Haguro, Yamagata Prefecture)
Rice polishing ratio: 33
Yeast used: Ogawa No. 10
Sake meter: +15.0
Acidity: 1.2
Alcohol level: around 17.3 RecommendedContentsSectionView.title
