| Products of HANAGAKI |
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HANAGAKI
大吟醸 究極の花垣 | | Type of Sake | Daiginjo |
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| Rice for Sake Making | Yamadanishiki |
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| Rice-Polishing Rate | 35% |
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| Sake Yeast | 9号系 |
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| Sake Meter Value | +5 |
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| Titratable Acidity | 1.3 |
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| Amino Acid Content | 0.9 |
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| Alcohol Content | 17.5% |
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| Remarks | 鑑評会用大吟醸 |
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HANAGAKI
大吟醸 超特選 | | 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 Yeast | 9号系 |
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| Sake Meter Value | +5 |
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| Titratable Acidity | 1.3 |
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| Amino Acid Content | 0.9 |
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| Alcohol Content | 16.5% |
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HANAGAKI
大吟醸 十年古酒 | | Type of Sake | Daiginjo Kosyu(aged sake) |
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| Rice for Sake Making | Yamadanishiki80% , Gohyakumangoku20% |
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| Rice-Polishing Rate | 45% |
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| Sake Yeast | 9号 |
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| Sake Meter Value | +5 |
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| Titratable Acidity | 1.6 |
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| Amino Acid Content | 1.5 |
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| Alcohol Content | 15.5% |
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HANAGAKI
純米大吟醸 七右衛門 | | Type of Sake | JummaiDaiginjo |
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| Rice for Sake Making | Yamadanishiki |
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| Rice-Polishing Rate | 40% |
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| Sake Yeast | 9号系 |
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| Sake Meter Value | +3 |
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| Titratable Acidity | 1.6 |
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| Amino Acid Content | 1.1 |
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| Alcohol Content | 16.5% |
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HANAGAKI
大吟醸 たれくち | | 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 Yeast | 9号系 |
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| Sake Meter Value | +5 |
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| Titratable Acidity | 1.2 |
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| Amino Acid Content | 0.8 |
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| Alcohol Content | 17～18% |
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HANAGAKI
特選 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 Yeast | 9号系 |
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| Sake Meter Value | +5 |
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| Titratable Acidity | 1.3 |
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| Amino Acid Content | 1.0 |
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| Alcohol Content | 16.5% |
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HANAGAKI
大吟醸 五年古酒 年譜 | | Type of Sake | Daiginjo Kosyu(aged sake) |
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| Rice for Sake Making | Yamadanishiki80% , Gohyakumangoku20% |
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| Rice-Polishing Rate | 45% |
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| Sake Yeast | 9号 |
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| Sake Meter Value | +5 |
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| Titratable Acidity | 1.6 |
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| Amino Acid Content | 1.5 |
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| Alcohol Content | 15.5% |
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HANAGAKI
純米 五年古酒 年譜 | | Type of Sake | Jummai Kosyu(aged sake) |
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| Rice for Sake Making | Gohyakumangoku |
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| Rice-Polishing Rate | 60% |
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| Sake Yeast | 7号 |
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| Sake Meter Value | +5 |
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| Titratable Acidity | 1.8 |
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| Amino Acid Content | 1.7 |
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| Alcohol Content | 15.5% |
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HANAGAKI
別撰 大吟醸 | | Type of Sake | Daiginjo |
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| Rice for Sake Making | Yamadanishiki100% , Gohyakumangoku |
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| Rice-Polishing Rate | 麹米：40% 掛米：50% |
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| Sake Yeast | 9号系 |
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| Sake Meter Value | +5 |
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| Titratable Acidity | 1.3 |
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| Amino Acid Content | 1.0 |
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| Alcohol Content | 16.5% |
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HANAGAKI
有機 純米吟醸 | | Type of Sake | JummaiGinjo |
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| Rice for Sake Making | Gohyakumangoku（有機ＪＡＳ認定） |
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| Rice-Polishing Rate | 50% |
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| Sake Yeast | 9号系 |
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| Sake Meter Value | +3 |
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| Titratable Acidity | 1.6 |
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| Amino Acid Content | 1.4 |
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| Alcohol Content | 15.5% |
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HANAGAKI
純米大吟醸 無濾過 生原酒 | | Type of Sake | JummaiDaiginjo Muroka(unfiltered) Nama-Genshu(unpasteurized and undliuted sake) |
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| Rice for Sake Making | Yamadanishiki25% , Gohyakumangoku75% |
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| Rice-Polishing Rate | 麹米：40%、掛米：50% |
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| Sake Yeast | 9号系 |
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| Sake Meter Value | +4 |
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| Titratable Acidity | 1.6 |
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| Amino Acid Content | 1.4 |
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| Alcohol Content | 17～18% |
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HANAGAKI
純米吟醸 亀の尾 | | Type of Sake | JummaiGinjo |
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| Rice for Sake Making | Kameno |
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| Rice-Polishing Rate | 50% |
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| Sake Yeast | 14号系 |
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| Sake Meter Value | +3 |
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| Titratable Acidity | 1.6 |
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| Amino Acid Content | 1.3 |
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| Alcohol Content | 15% |
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HANAGAKI
純米大吟醸 うすにごり | | Type of Sake | JummaiDaiginjo Usunigori |
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| Rice for Sake Making | Yamadanishiki , Gohyakumangoku |
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| Rice-Polishing Rate | 麹米：40%、掛米：50% |
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| Sake Yeast | 9号系 |
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| Sake Meter Value | +5 |
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| Titratable Acidity | 1.5 |
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| Amino Acid Content | 1.1 |
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| Alcohol Content | 16～17% |
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HANAGAKI
調熟 純米古酒 | | Type of Sake | Jummai Kosyu(aged sake) |
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| Remarks | 漫画「夏子の酒」保本さんのモデルでもある酒本久也氏によるブレンド古酒。 |
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HANAGAKI
生もと 純米 米しずく | | Type of Sake | Nama-Zake(unpasteurized sake)もと Jummai |
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| Rice for Sake Making | Gohyakumangoku |
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| Rice-Polishing Rate | 70% |
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| Sake Yeast | 自家酵母 |
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| Sake Meter Value | +3 |
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| Titratable Acidity | 2.0 |
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| Amino Acid Content | 1.8 |
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| Alcohol Content | 15% |
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HANAGAKI
生もと 純米 亀の尾 | | Type of Sake | Nama-Zake(unpasteurized sake)もと Jummai |
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| Rice for Sake Making | Kameno |
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| Rice-Polishing Rate | 70% |
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| Sake Yeast | 自家酵母 |
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| Sake Meter Value | +5 |
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| Titratable Acidity | 2.0 |
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| Amino Acid Content | 1.8 |
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| Alcohol Content | 15% |
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HANAGAKI
純米 無濾過 生原酒 | | Type of Sake | Jummai Muroka(unfiltered) Nama-Genshu(unpasteurized and undliuted sake) |
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| Rice for Sake Making | Gohyakumangoku , Gohyakumangoku |
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| Rice-Polishing Rate | 60% |
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| Sake Yeast | 7号系 |
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| Sake Meter Value | +4 |
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| Titratable Acidity | 1.8 |
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| Amino Acid Content | 1.7 |
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| Alcohol Content | 18～19% |
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HANAGAKI
山廃純米 米しずく | | Type of Sake | 山廃Jummai |
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| Rice for Sake Making | Gohyakumangoku |
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| Rice-Polishing Rate | 60% |
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| Sake Yeast | 自家酵母 |
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| Sake Meter Value | +3 |
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| Titratable Acidity | 1.6 |
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| Amino Acid Content | 1.5 |
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| Alcohol Content | 15% |
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HANAGAKI
純米 ひやおろし 米しずく | | Type of Sake | Jummai ひやおろし |
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| Rice for Sake Making | Gohyakumangoku , Nihombare |
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| Rice-Polishing Rate | 57% |
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| Sake Yeast | 7号 |
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| Sake Meter Value | +3 |
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| Titratable Acidity | 1.6 |
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| Amino Acid Content | 1.6 |
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| Alcohol Content | 15.5% |
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HANAGAKI
純米 米しずく | | Type of Sake | Jummai |
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| Rice for Sake Making | Gohyakumangoku , Nihombare |
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| Rice-Polishing Rate | 60% |
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| Sake Yeast | 7号 |
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| Sake Meter Value | +3 |
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| Titratable Acidity | 1.6 |
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| Amino Acid Content | 1.6 |
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| Alcohol Content | 15.5% |
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HANAGAKI
純米 超辛口 | | Type of Sake | Jummai |
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| Rice for Sake Making | Gohyakumangoku , Nihombare |
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| Rice-Polishing Rate | 60% |
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| Sake Yeast | 7号系 |
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| Sake Meter Value | +12 |
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| Titratable Acidity | 1.6 |
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| Amino Acid Content | 1.6 |
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| Alcohol Content | 15% |
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HANAGAKI
梅酒用 本醸造 原酒 | | Type of Sake | Honjozo Genshu(undliuted sake) |
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| Alcohol Content | 20.5% |
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| Remarks | 5～6月の季節限定品 |
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HANAGAKI
冬のしぼりたて | | Rice for Sake Making | Gohyakumangoku , Nihombare |
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| Rice-Polishing Rate | 60% |
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| Sake Yeast | 7号系 |
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| Sake Meter Value | +5 |
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| Titratable Acidity | 1.8 |
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| Amino Acid Content | 1.4 |
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| Alcohol Content | 17.5% |
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HANAGAKI
純米 にごり酒 | | Type of Sake | Jummai Nigori |
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| Rice for Sake Making | Gohyakumangoku , Nihombare |
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| Rice-Polishing Rate | 60% |
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| Sake Yeast | 7号 |
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| Sake Meter Value | -15 |
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| Titratable Acidity | 1.6 |
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| Amino Acid Content | 1.6 |
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| Alcohol Content | 14.5% |
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HANAGAKI
古代米玄米仕込み | |
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