tai
Banshu Ginban
Production area Hokuriku region
Alcohol 15%.
Sake degree +6
Ingredients: Raw material rice: Yamadanishiki
Polishing ratio 50%.
Japanese>English
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tai
drunken whale special pure rice
Alcoholic Beverage 15%.
Ingredient rice Domestic rice
Polishing ratio 55
Sake degree +7
Acidity 1.7
Japanese>English
tai
Yoshinogawa Minamo Sousai Junmai
Unfiltered unpasteurized sake
Brewing classification Junmai-shu
Ingredients Rice (Niigata Prefecture), Rice Koji (Niigata Prefecture)
Water used for brewing: Tenka Ganro-zumi (soft water from the Yoshinogawa site)
Alcohol content 16%.
Rice polishing ratio 65
Sake degree ±0
At Akamaruya fresh fish store in Musashi-shinjo
More classic than expected
Banana type
Japanese>English
tai
Hatsusun Mazan
Ingredient Rice Miyamanishiki from Yamagata Prefecture Polishing ratio 55
Alcohol content 15.5
Sake meter degree +8.0
Acidity 1.5
Amino acidity 1.4
At Akamaruya Fresh Fish Restaurant in Musashi-shinjo
Firmly classic dry taste.
Japanese>English
tai
Kirinzan Potari-Potari
Shiboritate Nama-nama Sake
Specific name: Junmai Ginjyo Nama-nama Sake
Alcohol 17%.
Sake degree +1
Acidity 1.6
Rice: Koshi-tanrei (locally produced in Aga-machi)
Rice polishing ratio 55
Taste: Light and dry
At Akamaruya Fresh Fish Restaurant in Musashi-shinjo
Freshness and freshness
A balance of modern and classic styles
Japanese>English
tai
Ichinoya Yamahai Junmai Daiginjo Harajuku Omachi Onna Shimizu
Alcohol percentage 15
Ingredient rice: Omachi
Polishing ratio 50%.
Sake meter degree -1
Acidity 1.9
Amino acidity 1
At Akamaruya fresh fish store in Musashi-shinjo
Fruity modern style
Japanese>English
