|
Gokujyo |
|
|
Chou-Tokusen |
|
|
|
Ayakomachi |
|
chourou |
|
|
 |
|
|
|
 |
|
|
|
|
|
|
|
|
|
|
|
Alcohol Content |
16.0-16.9% |
|
Alcohol Content |
16.0-16.9% |
|
|
Net Content |
1,800mL
60.8fl.oz |
|
Net Content |
1,800mL
60.8fl.oz |
|
|
Sake scale |
+1.0 |
|
Sake scale |
0.0 |
|
|
Acidity |
1.4 |
|
Acidity |
1.3 |
|
|
Milling Rate |
68% Nihonbare |
|
Milling Rate |
65% Nihonbare |
|
|
Suggested Serving Temp. |
| Room Temp |
10-18 C.deg. |
|
50.0-64.4 F deg. |
| Warm |
39-42 C. deg. |
|
102.2-107.6 F deg. |
| | Suggested Serving Temp. |
| Room Temp |
10-18 C.deg. |
|
50.0-64.4 F deg. |
| Warm |
39-42 C. deg. |
|
102.2-107.6 F deg. |
| |
| | | | | | |
| Brewer | Wakamiyashuzo | | Brewer | Chourou | |
| | | | |
| | | | |
|  | | | | | | | |
 |
|
| | | | | | | | |
| Karakuchi (More Dry) | | | Jyosen | | |
| Ayakomachi | | Yuragawa | |
|  | | | |  | | | |
| | | | | | |
| Alcohol Content | 15.0-15.9% | | Alcohol Content | 15.0-15.9% | |
| Net Content | 1,800mL
60.8fl.oz | | Net Content | 1,800mL
60.8fl.oz | |
| Sake scale | +4.0 | | Sake scale | +3.0 | |
| Acidity | 1.4 | | Acidity | 1.6 | |
| Milling Rate | 68% Nihonbare | | Milling Rate | 60% Gohyakumangoku, Iwai | |
| Suggested Serving Temp. |
| Room Temp |
10-18 C.deg. |
|
50.0-64.4 F deg. |
| Warm |
39-42 C. deg. |
|
102.2-107.6 F deg. |
| | Suggested Serving Temp. |
| Room Temp |
10-18 C.deg. |
|
50.0-64.4 F deg. |
| Warm |
39-46 C. deg. |
|
102.2-114.8 F deg. |
| |
| | | | | | |
| Brewer | Wakamiyashuzo | | Brewer | Okanoshuzojyo | |
| | | | |
| | | | |
| | | | | | | | |
|
|
|
|
|
|
|
|
|
|
|
|
Jyosen |
|
|
Jyosen |
|
|
|
Buyu |
|
Ayakomachi |
|
|
 |
|
|
|
 |
|
|
|
|
|
|
|
|
|
|
|
Alcohol Content |
15.0-15.9% |
|
Alcohol Content |
15.0-15.9% |
|
|
Net Content |
1,800, 900mL
60.8, 30.4fl.oz |
|
Net Content |
1,800, 720, 300, 180mL
60.8, 24.3, 10.1, 6.1fl.oz |
|
|
Sake scale |
0.0 |
|
Sake scale |
+1.0 |
|
|
Acidity |
1.4 |
|
Acidity |
1.4 |
|
|
Milling Rate |
70% Gohyakumangoku, Nihonbare |
|
Milling Rate |
68% Nihonbare |
|
|
Suggested Serving Temp. |
| Room Temp |
10-18 C.deg. |
|
50.0-64.4 F deg. |
| Warm |
39-46 C. deg. |
|
102.2-114.8 F deg. |
|
|
Suggested Serving Temp. |
| Room Temp |
10-18 C.deg. |
|
50.0-64.4 F deg. |
| Warm |
39-46 C. deg. |
|
102.2-114.8 F deg. |
|
|
|
|
|
|
|
|
|
|
Brewer |
Towashuzou |
|
Brewer |
Wakamiyashuzo |
|
|
|
|
|
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|
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|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Jyosen |
|
|
Kasen |
|
|
|
Chourou |
|
Kyo no Sakigake |
|
|
 |
|
|
|
 |
|
|
|
|
|
|
|
|
|
|
|
Alcohol Content |
15.0-15.9% |
|
Alcohol Content |
15.0-15.9% |
|
|
Net Content |
1,800, 300, 180mL
60.8, 10.1, 6.1fl.oz |
|
Net Content |
1,800mL
60.8fl.oz |
|
|
Sake scale |
0.0 |
|
Sake scale |
+2.0 |
|
|
Acidity |
1.3 |
|
Acidity |
1.8 |
|
|
Milling Rate |
65% Nihonbare |
|
Milling Rate |
65% Ooseto |
|
|
Suggested Serving Temp. |
| Room Temp |
10-18 C.deg. |
|
50.0-64.4 F deg. |
| Warm |
39-42 C. deg. |
|
102.2-107.6 F deg. |
|
|
Suggested Serving Temp. |
| Room Temp |
10-18 C.deg. |
|
50.0-64.4 F deg. |
| Warm |
39-46 C. deg. |
|
102.2-114.8 F deg. |
|
|
|
|
|
|
|
|
|
|
Brewer |
Chourou |
|
Brewer |
Okanoshuzojyo |
|
|
|
|
|
|
|
|
|
|
|
| | | | | | | | |
|
|
|
|
|
|
|
|
|
|
|
|
Kinsen |
|
|
Kinsen |
|
|
|
Buyu |
|
Chourou |
|
|
 |
|
|
|
 |
|
|
|
|
|
|
|
|
|
|
|
Alcohol Content |
15.0-15.9% |
|
Alcohol Content |
15.0-15.9% |
|
|
Net Content |
1,800mL
60.8fl.oz |
|
Net Content |
1,800mL
60.8fl.oz |
|
|
Sake scale |
0.0 |
|
Sake scale |
-1.0 |
|
|
Acidity |
1.4 |
|
Acidity |
1.3 |
|
|
Milling Rate |
70% Gohyakumangoku, Nihonbare |
|
Milling Rate |
70% Nihonbare |
|
|
Suggested Serving Temp. |
| Room Temp |
10-18 C.deg. |
|
50.0-64.4 F deg. |
| Warm |
39-46 C. deg. |
|
102.2-114.8 F deg. |
|
|
Suggested Serving Temp. |
| Room Temp |
10-18 C.deg. |
|
50.0-64.4 F deg. |
| Warm |
39-42 C. deg. |
|
102.2-107.6 F deg. |
|
|
|
|
|
|
|
|
|
|
Brewer |
|
|
Brewer |
Chourou |
|
|
|
|
|
|
|
|
|
|
|
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|
|
|
|
|
|
|
|
|
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|
|
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|
Green |
|
|
|
|
|
|
|
Chourou |
|
|
|
|
|
|
 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Alcohol Content |
15.0-15.9% |
|
|
|
|
|
|
Net Content |
1,800mL
60.8fl.oz |
|
|
|
|
|
|
Sake scale |
-1.0 |
|
|
|
|
|
|
Acidity |
1.3 |
|
|
|
|
|
|
Milling Rate |
70% Nihonbare |
|
|
|
|
|
|
Suggested Serving Temp. |
| Room Temp | 10-18 C.deg. | | 50.0-64.4 F deg. | | Warm | 39-42 C. deg. | | 102.2-107.6 F deg. |
|
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Brewer |
Chourou |
|
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