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Tokubetsujyunmaishu |
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Jyunmaishu |
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Fukuchi 3 Man 2 Sen Goku |
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Fukuchi 3 Man 2 Sen Goku |
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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 |
720mL
24.3fl.oz |
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Sake scale |
+4.0 |
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Sake scale |
+5.0 |
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Acidity |
1.2 |
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Acidity |
1.4 |
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Milling Rate |
56% Gohyakumangoku, Ouseto |
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Milling Rate |
70% 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. |
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Suggested Serving Temp. |
| Cool |
8-12 C.deg. |
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46.4-53.6 F.deg |
| Room Temp |
10-18 C.deg. |
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50.0-64.4 F deg. |
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Brewer |
Towashuzou |
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Brewer |
Towashuzou |
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Jyunmaihu |
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Jyunmaishu |
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Ayabe no Shiki |
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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 |
1,800mL
60.8fl.oz |
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Net Content |
1,800mL, 720mL, 300mL
60.8, 24.3, 10.1fl.oz |
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Sake scale |
+2.5 |
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Sake scale |
+2.5 |
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Acidity |
1.6 |
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Acidity |
1.6 |
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Milling Rate |
65% 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. |
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|
Suggested Serving Temp. |
| Cool |
8-12 C.deg. |
|
46.4-53.6 F.deg |
| Room Temp |
10-18 C.deg. |
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50.0-64.4 F deg. |
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Brewer |
Wakamiyashuzo |
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Brewer |
Wakamiyashuzo |
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Jyunmaishu |
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Jyunmaishu-Kenkoushu |
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Tamba Itteki |
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Ikaru no Sato |
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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 |
1,800, 720mL
60.8, 24.3fl.oz |
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Sake scale |
+1.0 |
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Sake scale |
+3.0 |
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Acidity |
1.6 |
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Acidity |
1.4 |
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Milling Rate |
65% Nihonbare |
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Milling Rate |
60% 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. |
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|
Suggested Serving Temp. |
| Cool |
8-12 C.deg. |
|
46.4-53.6 F.deg |
| Room Temp |
10-18 C.deg. |
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50.0-64.4 F deg. |
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Brewer |
Chourou |
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Brewer |
Wakamiyashuzo |
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Jyunmaishu |
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Ankokuji YamahaiJikomi |
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Alcohol Content |
15-15.9% |
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Net Content |
1,800mL, 720mL
60.8, 24.3fl.oz |
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Sake scale |
+2.0 |
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Acidity |
1.5 |
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Milling Rate |
65% Gohyakumangoku |
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Suggested Serving Temp. |
| Cool |
8-12 C.deg. |
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46.4-53.6 F.deg |
| Room Temp |
10-18 C.deg. |
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50.0-64.4 F deg. |
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Brewer |
Wakamiyashuzo |
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