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Honjyouzoushu |
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Honjyouzoushu |
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Fukuchi 3 Man 2 Sen Goku |
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Ayakomachi |
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Alcohol Content |
15.0-15.9% |
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Alcohol Content |
15.0-15.9% |
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Net Content |
1,800, 720mL
60.8, 24.3fl.oz |
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Net Content |
1,800mL, 720mLmL
60.8, 24.3fl.oz |
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Sake scale |
+6.0 |
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Sake scale |
+2.0 |
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Acidity |
1.6 |
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Acidity |
1.4 |
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Milling Rate |
70% Gohyakumangoku |
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Milling Rate |
65% Gohyakumangoku |
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Suggested Serving Temp. |
| Cool |
8-12 C.deg. |
|
46.4-53.6 F.deg. |
| Room Temp |
10-18 C.deg. |
|
50.0-64.4 F deg. |
| Warm |
38-40 C. deg. |
|
100.4-104.0 F deg. |
| | Suggested Serving Temp. |
| Cool |
8-12 C.deg. |
|
46.4-53.6 F.deg. |
| Room Temp |
10-18 C.deg. |
|
50.0-64.4 F deg. |
| Warm |
38-40 C. deg. |
|
100.4-104.0 F deg. |
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| Brewer | Towashuzou | | Brewer | Wakamiyashuzo | |
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| Honjyouzoushu | | | Honjyouzoushu | | |
| Tanbadayori Yamahaijikomi | | Ayakomachi Kodai Tokkuri (Ancient sake bottle) | |
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| Alcohol Content | 15.0-15.9% | | Alcohol Content | 15.0-15.9% | |
| Net Content | 1,800mL
60.8fl.oz | | Net Content | 1,800, 720mL
60.8, 24.3fl.oz | |
| Sake scale | +2.0 | | Sake scale | +2.0 | |
| Acidity | 1.4 | | Acidity | 1.4 | |
| Milling Rate | 65% Gohyakumangoku | | Milling Rate | 65% Gohyakumangoku | |
| Suggested Serving Temp. |
| Cool |
8-12 C.deg. |
|
46.4-53.6 F.deg. |
| Room Temp |
10-18 C.deg. |
|
50.0-64.4 F deg. |
| Warm |
38-40 C. deg. |
|
100.4-104.0 F deg. |
| | Suggested Serving Temp. |
| Cool |
8-12 C.deg. |
|
46.4-53.6 F.deg. |
| Room Temp |
10-18 C.deg. |
|
50.0-64.4 F deg. |
| Warm |
38-40 C. deg. |
|
100.4-104.0 F deg. |
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| Brewer | Wakamiyashuzo | | Brewer | Wakamiyashuzo | |
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