prepared by : Chochin shuzo Brewery
Alcohol degree : 18%
Sake degree : +6.0
Acidity : 1.7
Used rice : Hattannishiki 100%
Rice polishing ratio : 50%
Recommended degree : A
Remarks : The label of this sake is made of newspaper.
It is a famous sake with a rich flavor.( This is not the case )
Easy to drink ?, Acidity, Crisp finish, Unfilterd Sake,
# This is a personal impression.
prepared by : Mitobe shuzo Brewery
Alcohol degree : 16%
Sake degree : Unpublished
Acidity : Unpublished
Used rice : Yamadanishiki from Tojo Akitsu 100%
Rice polishing ratio : 50%
Recommended degree : A+
Remarks : Tojo Akitsuki is a sake rice in the special A area.
Mellow, Aromatic, Well-balanced, Crisp finish,
# This is a personal impression.
Alcohol degree：17%
Sake degree：+3.5
Acidity：Unpublished
Used rice：Yumenoka & Gohyakumangoku
Rice polishing ratio：50%
Recommended degree：A+
Remarks：”ノ弐”=The second
It is the second sake made
Unfiltered unpasteurised undiluted sake
Well-balanced, Slightly sweet, Fruity, Acidity,
# This is a personal impression.
Alcohol degree：18%
Sake degree：+3.0
Acidity：2.0
Used rice：Ginfubuki 100%
Rice polishing ratio：55%
Recommended degree：A
Slightly sweet, Microfoaming, Acidity
# This is a personal impression.
prepared by : Aoki shuzo Brewery
Alcohol degree : 17%
Sake degree : +7.0
Acidity : 1.7
Used rice : Gohyakumangoku 100%
Rice polishing ratio : 50%
Well-balanced, Fresh, Crisp finish, Microfoaming, Acidity,
# This is a personal impression.
prepared by : Takahashi Shosaku shuzoten Brewery
Alcohol degree : 15%
Sake degree : +1.0
Acidity : 1.4
Used rice : Yumenoka & Gohyakumangoku
Rice polishing ratio：55%
Recommended degree : A
sweet, fresh, acidity, Cloudy Sake,
# This is a personal impression.
prepared by : Nishiyama shuzojo Brewery
Alcohol degree : 17%
Sake degree : 0.0
Acidity : Unpublished
Used rice : Hyogo Kitanishiki
Rice polishing ratio : 50%
Recommended degree : B+
Label design : WATANUKI HIROSUKE
Remarks : It is Japanese sake to drink in New Year.
sweet, Mellow, Fresh, Crisp finish, High aroma,
# This is a personal impression.
prepared by : Hata shuzo Brewery
Alcohol degree : 17.5%
Sake degree : +4.0
Acidity : 2.0
Used rice : Yamadanishiki 100%
Rice polishing ratio : 55%
Recommended degree : A+
Fruity, Sweet, Microfoaming, Acidity,
# This is a personal impression.
prepared by : Chiyo shuzo Brewery
Alcohol degree : 17.5%
Sake degree : +10.0
Acidity : 2.0
Used rice : Yamadanishiki 100%
Rice polishing ratio : 66%
Recommended degree : A
Remarks : The higher the number, the more dry it will be.
“Muroka nama genshu”=Unfiltered unpasteurised undiluted sake
“Yamadanishiki” is a type of sake rice
Microfoaming, Cloudy Sake, Super Dry, Crisp finish,
# This is a personal impression.
