Rumiko no Sake Junmai Daiginjo
- Rice Type: 100% Yamadanishiki
- Rice Polishing Ratio: 40%
- Sake Meter Value: -
- Acidity: -
DAN Yamahai Junmai
DAN Yamahai Junmai Ginjo
DAN Junmai Ginjo
Dassai Junmai Daiginjo 45
- Rice Type : 100% Yamadanishiki
- Rice Polishing Ratio : 45%
Rumiko no Sake Tokubetsu Junmai
DAN Junmai Ginjo Muroka Nama Genshu
Rumiko no Sake Junmai Ginjo
DAN Junmai Daiginjo (Yamadanishiki)
Dassai Junmai Daiginjo 39
- Rice Type : 100% Yamadanishiki
- Rice Polishing Ratio : 39%
Tsukiyoshino – Junmai Ginjo-Shu
- Rice Type : Miyamanishiki
- Rice Polishing Ratio : 55%
- Sake Meter Value : -8
- Acidity : 1.6
Tsukiyoshino – Junmai Daiginjo Miyamanishiki
- Rice Type:Ā Miyamanishiki
- Rice Polishing Ratio:Ā 45%
- Sake Meter Value: +5.0
- Acidity: 0.9
DAN Yamahai Junmai Daiginjo (Bizen Omachi)
Suppin Rumiko no Sake Muroka Nama Genshu No.6
- Rice Type : Yamadanishiki (Koji) & Hattannishiki (Kakemai)
- Rice Polishing Ratio : 60%
- Sake Meter Value : -
- Acidity : -
Tsukiyoshino – Junmai Daiginjo Yamadanishiki
- Rice Type:Ā 100% Yamadanishiki
- Rice Polishing Ratio:Ā 39%
- Sake Meter Value:Ā +5.0
- Acidity: 1.1
Tanaka Shuzo Junmai Daiginjo Kame-No-Kou 22
- Rice Type:Ā 100% Kamenoo
- Rice Polishing Ratio:Ā 22%
- Sake Meter Value:Ā +2
- Acidity: 1.5
Tanaka Shuzo Tokubetsu Junmai Shu Chateau Shirasagi 65
- Rice Type : 100% Yamadanishiki
- Rice Polishing Ratio : 65%
- Sake Meter Value : -10
- Acidity : 1.6
DAN BLACK PREMIUM Yamahai Junmai Daiginjo AIYAMA 38
Juyondai Shichitare Nijikkan
The Juyondai Shichitare Nijjukkan Junmain Daiginjo sake is a premium sake that is considered as one of the rarer series of rice wine in Japan. It is highly sought after as the production for this sake is considerably less than those of other kinds of sake.
Utilising the special technique created by Takagi Shuzo, 75kg of rice water is used, extracting sake after pressing the bag 7 times and allowing it to drip from the bag.Ā This time consuming method and small amount of sake collected each time make this sake very are and limited. Polished to 35%, the sakeĀ excuses a velvety textureĀ amidst its richness. Ā
With a ginjyo aroma of ripe melon and white peaches, the sake is beautifully layered with delicate fragrance.
Juyondai Bessen Morohaku
Dan Yamahai Junmai Daiginjo Banshu Aiyama Muroka Nama Genshu
Juyondai Soukou
- SMV : +4
- Acidity : 1.1
- Serving Temperature: 6Ā°C to 8Ā°C
Dassai Junmai Daiginjo 23
- Rice Type : 100% Yamadanishiki
- Rice Polishing Ratio : 23%
Juji Asahi Shuzo Junmai Daiginjo Jujiasahi Yamadanishiki Fukurozuri Tobingakoi Genshu
- Rice Type : 100% Yamadanishiki
- Rice Polishing Ratio : 45%
- Sake Meter Value : +3.5