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Sakanishiki (佐香錦)
The Shimane Brewery Rice Looking Forward to Produce Sake Sakanishiki is Shimane local brewery rice. It was first bred by Shimane Agricultural Technology Center in 1985 and was completed in...
Sakanishiki (佐香錦)
The Shimane Brewery Rice Looking Forward to Produce Sake Sakanishiki is Shimane local brewery rice. It was first bred by Shimane Agricultural Technology Center in 1985 and was completed in...
Chiyonishiki (千代錦)
The Brewery Rice Suitable Plant in Mountain Area Chiyonishiki is a local brewery rice in the Fukushima area suitable for planting in low temperatures and mountain areas, particularly in areas...
Chiyonishiki (千代錦)
The Brewery Rice Suitable Plant in Mountain Area Chiyonishiki is a local brewery rice in the Fukushima area suitable for planting in low temperatures and mountain areas, particularly in areas...
Akitasakekomachi (秋田酒こまち)
The No.5 yearly production yield of Japanese brewery rice The Akitasakekomachi in Akita local brewery rice started breeding in 1988, and after 10 years it was named “Akitasakekomachi”. Akitasakekomachi is...
Akitasakekomachi (秋田酒こまち)
The No.5 yearly production yield of Japanese brewery rice The Akitasakekomachi in Akita local brewery rice started breeding in 1988, and after 10 years it was named “Akitasakekomachi”. Akitasakekomachi is...
Nakagumi(中汲み)
Nakagami (中汲み) is the sake bottled only the middle part, which is the most well-balanced In the very last step of the brewing process, the Moromi is put in the...
Nakagumi(中汲み)
Nakagami (中汲み) is the sake bottled only the middle part, which is the most well-balanced In the very last step of the brewing process, the Moromi is put in the...
Nama Chozo （生儲藏）
Pasteurized Only Once Prior to Bottling In the traditional sake process, Sake is generally pasteurized in two stages: pasteurized before tank storage and pasteurized before bottling. However, if Sake is...
Nama Chozo （生儲藏）
Pasteurized Only Once Prior to Bottling In the traditional sake process, Sake is generally pasteurized in two stages: pasteurized before tank storage and pasteurized before bottling. However, if Sake is...
Namazume (生詰）
Pasteurized Only Once Prior to Tank StorageIn traditional sake-making, sake is pasteurized twice, once prior to tank storage, and once prior to bottling. When it is pasteurized only once prior...
Namazume (生詰）
Pasteurized Only Once Prior to Tank StorageIn traditional sake-making, sake is pasteurized twice, once prior to tank storage, and once prior to bottling. When it is pasteurized only once prior...