Japanese rice wine

Introduction for those in Kansai. This sake is from Joetsu. It tends to be sweet as Niigata Prefecture's sake. Easy to obtain, there are various series of Ayu Masamune.

Sake special for people in Kansai Seasonal sake, hard to find, priced at 2500 yen Sake made in the rice paddies of Uonuma City exclusively for Toroki. So called "light and dry

It is purchased at Fujiya Jizake store in front of Koide station. It is a light nigori sake. This store is a special distributor of Midorikawa. The price is about 3,500 yen for a bottle. List of labelsIngredientsU.S.A.

It was purchased at Kaneda-ya in Urasa. It has a fresh taste that is typical of Takachiyo. Label listRaw material riceUonuma IpponshimeUtilized malted ricePolishing ratio

This sake is made by Yanagisawa Sake Brewery in Maebashi. I guess it is normal. Label ListGeneric RiceUsed KojiPolishing Ratio60Sake Brewing NameYagisawa ShuzoUsed YeastManufacturing PrefectureGunma PrefectureNihon ShudoManufacturing Period

Purchased at a food station in Maebashi for 1,300 yen. Slightly acidic, easy to drink as Tanigawadake. Label listIngredientsU.S.A./KojiRice polishing ratio60Sake Brewer's NameNagai Shuzo

A five-year aged sake from Kamizen. This is an aged sake from a sake brewery that originally produces easy-drinking sake as Josui. It has little twisted aroma, and its color is almost transparent.

This is an experimental sake (lol) distributed to the members of the Shirakkei Sake Shop's Friend's Club. This time, it is a mix of Arabashiri and Yameame (blame) and is called "Arazeme. As the description says,

Contrasts with Nakagoshi sake. The aroma is clean, with a hint of apple. Label ListGeneric riceGohyakumangoku from AizuKojiPolishing ratio 55Sake Brewer NameTakahashisho

Four-stage brewing sake, made entirely from rice, underground water, etc., all produced in Fukushima. Label listRaw materialRice usedKojiPolishing ratioSake brewer's name used