| Products of GINBAN |
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GINBAN
純米大吟醸 超特撰 米の芯 | | Type of Sake | JummaiDaiginjo |
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| Rice for Sake Making | Yamadanishiki |
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| Rice-Polishing Rate | 35% |
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| Sake Meter Value | +5 |
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| Titratable Acidity | 1.1 |
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| Alcohol Content | 16% |
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GINBAN
超特撰 大吟醸 | | Type of Sake | Daiginjo |
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| Rice for Sake Making | Yamadanishiki |
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| Rice-Polishing Rate | 40% |
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| Sake Meter Value | +5 |
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| Titratable Acidity | 1.2 |
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| Alcohol Content | 16% |
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GINBAN
吟醸 | | Type of Sake | Ginjo |
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| Rice for Sake Making | Yamadanishiki |
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| Rice-Polishing Rate | 50% |
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| Sake Meter Value | +5 |
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| Titratable Acidity | 1.3 |
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| Alcohol Content | 14% |
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GINBAN
大吟醸 氷筍 | | Type of Sake | Daiginjo |
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| Rice for Sake Making | Yamadanishiki |
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| Rice-Polishing Rate | 40% |
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| Sake Meter Value | +5 |
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| Titratable Acidity | 1.2 |
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| Alcohol Content | 16～17% |
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GINBAN
吟醸酒 富山湾の海洋深層水仕込み | | Type of Sake | Ginjo |
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| Rice for Sake Making | Oyamanishiki |
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| Rice-Polishing Rate | 50% |
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| Sake Meter Value | +3 |
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| Titratable Acidity | 1.3 |
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| Alcohol Content | 15～16% |
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GINBAN
純米酒 富山湾の海洋深層水仕込み | | Type of Sake | Jummai |
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| Rice for Sake Making | Oyamanishiki |
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| Rice-Polishing Rate | 50% |
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| Sake Meter Value | +4 |
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| Titratable Acidity | 1.4 |
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| Alcohol Content | 15～16% |
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GINBAN
純米吟醸 黒ボトル | | Type of Sake | JummaiGinjo |
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| Rice for Sake Making | Yamadanishiki |
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| Rice-Polishing Rate | 50% |
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| Sake Meter Value | +5 |
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| Titratable Acidity | 1.2 |
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| Alcohol Content | 15～16% |
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GINBAN
純米吟醸 ワインボトル | | Type of Sake | JummaiGinjo |
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| Rice for Sake Making | Yamadanishiki |
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| Rice-Polishing Rate | 50% |
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| Sake Meter Value | +5 |
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| Titratable Acidity | 1.0 |
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| Alcohol Content | 15～16% |
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GINBAN
吟醸 播州５０ | | Type of Sake | Ginjo |
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| Rice for Sake Making | Yamadanishiki |
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| Rice-Polishing Rate | 50% |
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| Sake Meter Value | +5 |
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| Titratable Acidity | 1.2 |
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| Alcohol Content | 14～15% |
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GINBAN
純米大吟醸 播州５０ | | Type of Sake | JummaiDaiginjo |
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| Rice for Sake Making | Yamadanishiki |
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| Rice-Polishing Rate | 50% |
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| Sake Meter Value | +5 |
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| Titratable Acidity | 1.2 |
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| Amino Acid Content | 1.1 |
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| Alcohol Content | 15～16% |
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GINBAN
大吟醸 播州５０ | | Type of Sake | Daiginjo |
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| Rice for Sake Making | Yamadanishiki |
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| Rice-Polishing Rate | 50% |
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| Sake Meter Value | +6 |
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| Titratable Acidity | 1.2 |
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GINBAN
特別本醸造 山田錦・雄町 | | Type of Sake | extra standard Honjozo |
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| Rice for Sake Making | Yamadanishiki , Omachi |
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| Rice-Polishing Rate | 60% |
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| Sake Meter Value | +6 |
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| Titratable Acidity | 1.3 |
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| Alcohol Content | 15% |
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GINBAN
本醸造 富山湾の深層水仕込み | | Type of Sake | Honjozo |
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| Rice-Polishing Rate | 50～60% |
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| Sake Meter Value | +5 |
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| Titratable Acidity | 1.3 |
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| Alcohol Content | 15～16% |
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GINBAN
上撰 本醸造 | | Type of Sake | Honjozo |
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| Rice for Sake Making | Gohyakumangoku |
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| Rice-Polishing Rate | 60% |
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| Sake Meter Value | +5 |
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| Titratable Acidity | 1.3 |
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| Alcohol Content | 15% |
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GINBAN
純米吟醸 播州５０ | | Type of Sake | JummaiGinjo |
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| Rice for Sake Making | Yamadanishiki
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| Rice-Polishing Rate | 50% |
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| Sake Meter Value | +6 |
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| Titratable Acidity | 1.2 |
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| Alcohol Content | 14～15% |
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GINBAN
純米酒 | | Type of Sake | Jummai |
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| Rice for Sake Making | Yamadanishiki |
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| Rice-Polishing Rate | 50% |
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| Sake Meter Value | +5 |
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| Titratable Acidity | 1.0 |
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| Alcohol Content | 14～15% |
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GINBAN
特別本醸造 五百万石 | | Type of Sake | extra standard Honjozo |
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| Rice for Sake Making | Gohyakumangoku |
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| Rice-Polishing Rate | 58% |
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| Sake Meter Value | +5 |
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| Titratable Acidity | 1.3 |
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| Alcohol Content | 15～16% |
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GINBAN
純米吟醸 いぶし銀 | | Type of Sake | JummaiGinjo |
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| Rice for Sake Making | Yamadanishiki , BizenOmachi |
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| Alcohol Content | 15% |
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GINBAN
吟醸 黒部の華 | | Type of Sake | Ginjo |
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| Rice for Sake Making | Yamadanishiki , Omachi |
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| Alcohol Content | 13% |
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GINBAN
吟醸 剱 | | Type of Sake | Ginjo |
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| Alcohol Content | 15% |
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GINBAN
吟醸 秘峡黒部 | | Type of Sake | Ginjo |
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| Alcohol Content | 14% |
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GINBAN
特選 生吟醸 EG | | Type of Sake | Ginjo |
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| Rice for Sake Making | Yamadanishiki |
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| Rice-Polishing Rate | 50% |
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| Sake Meter Value | +5 |
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| Titratable Acidity | 1.2 |
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| Alcohol Content | 14～15% |
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