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Feature

SAKEMARU
on Tuesday October 31st, 2017
  • All
  • grade
  • rice
  • specialty
  • 03/04

    Ipponjime – Signature of Takachiyo

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  • 24/03

    Flat Polish 扁平精米 -More finely polish rice-

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  • 22/02

    GINEBISHI

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  • 30/01

    High-Temp Saccharification Yamahai

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  • 09/12

    Isenishiki – Early 19c old brewer’s rice makes the clear and refreshing taste

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  • 14/11

    Hot Sake Ease The Tension

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  • 14/09

    Yeast No.77 – Producing a lot of malic acid

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  • 30/07

    Yeast No.14 – less sourness and gorgeous aroma

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  • 27/07

    Association yeast No. 9 – Typical ginjo style

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  • 26/07

    Association yeast No. 6 – The existing oldest yeast

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  • 20/07

    Ginotome (ぎんおとめ) – Iwate origin brewery rice wine suitable for Junmai

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  • 19/07

    Sakemusashi (さけ武蔵) – The brewery rice origin from Saitama

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  • 19/07

    Hitachinishiki (ひたち錦) – The Ibaraki local brewery rice

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  • 18/07

    Hidekomochi (ヒデコモチ) – Glutinous rice used for sake brewing

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  • 17/07

    Hitogokochi (ひとごこち) – The Nagano brewery rice for premium sake produce

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  • 16/07

    Manamusume (まなむすめ) – Not only brewery rice, also delicious eating rice

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  • 15/07

    Pasteurization – Maintain the quality of sake stable

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  • 14/07

    Saganohana (佐賀の華) – The local brewery rice of Saga

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  • 13/07

    Sakanishiki (佐香錦) – The Shimane brewery rice looking forward to produce sake

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  • 12/07

    Chiyonishiki (千代錦) – The brewery rice suitable plant in mountain area

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  • 11/07

    Akitasakekomachi (秋田酒こまち) – The No.5 yearly production yield of Japanese brewery rice

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  • 07/07

    Nakagumi(中汲み) – Well-Balanced Best Part

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  • 05/07

    Nama Chozo (生儲藏) – Pasteurized only once prior to bottling

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  • 04/07

    Namazume (生詰) – Pasteurized only once prior to tank storage

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  • 30/05

    Tominokaori – A new brewery rice for premium sake

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  • 25/05

    Tamasake-no4 – The mother of dreamy rice “Sake Mirai”

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  • 25/05

    Matsuyamamitsui – Brewery rice from Ehime

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  • 25/05

    Saitooshizuku – Yamaguchi original brewery rice

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  • 24/05

    Hanafubuki – Rep the brewing of Aomori prefecture

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  • 24/05

    Kinmonnishiki – Dreamy brewer’s rice only in Nagano

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  • 23/05

    Kinuhikari – Mild and refreshing mouthfeel

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  • 23/05

    Oyamanishiki – Brewery rice from Toyama

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  • 23/05

    Kakehashi – Depth and umami flavor

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  • 23/05

    Yuinoka – Brewery rice from Iwate

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  • 23/05

    Aiyama – A secret brewery rice for forty years

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  • 23/05

    Yukimegami – Snow goddess from Yamagata

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  • 23/05

    Kamenoo – Dreamy brewery rice from Yamagata

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  • 22/05

    Hattannishiki – mild and rich tasting characteristic

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  • 17/05

    Shirokoji – Make sake sourness and more personality

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  • 17/05

    Hard water – Strong and rich flavor for sake

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  • 17/05

    Glutinous rice with four-stage preparation – Exquisite and adventurous method of sake brewing

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  • 17/05

    Self cultivated yeast – The ultimate weapon to differentiate own brand

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  • 17/05

    Arabashiri (荒走り) – The fresh flavor of sake

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  • 17/05

    Aging – Make sake more soft and balance

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  • 17/05

    Usunigori – Like fresh precessing sake in brewery

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  • 16/05

    Nigori Sake (にごり酒) – Richness, Sweetness, and strong flavor

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  • 16/05

    Origarami (滓絡み) – The seasonal sake include a little sake-kasu

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  • 16/05

    Fukuroshibori – Non-pressure bag dripping

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  • 16/05

    Seme (責め) – The rare sake that brewery won’t sold

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  • 16/05

    Sparkling – The new style of Japanese sake

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  • 16/05

    Kifune Shibori (木槽榨り) – The traditional method separate sake and sake-kasu

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  • 16/05

    Kioke Jikomi (木桶仕込) – Brewing sake in wooden barrel

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  • 09/05

    Shiboritate (搾りたて) – The freshest sake of the year

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  • 09/05

    HIYAOROSHI – Matured for more than half year, the taste becomes milder and richer

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  • 09/05

    Genshu – Undiluted Sake

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  • 01/05

    Nama Sake (生酒) – The freshest Japanese sake

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  • 02/03

    Jikagumi (直汲み) – Another Special Sake Only Available in Winter Brewery Season

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  • 30/08

    Tokubetsu Junmai – Something special against normal Junmai

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  • 30/08

    Junmai Ginjo – The qualified sake brewing with heart

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  • 30/08

    Junmai Daiginjo – The ultimate arts of sake brewery

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  • 30/08

    Junmai – Present the characteristics of material

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  • 30/08

    Yamadanishiki – The king of brewery rice

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  • 30/08

    Miyamanishiki – Originally brewery rice in Nagano

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  • 30/08

    Omachi – The Roots of Brewer’s Rice

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  • 30/08

    Gohyakumangoku – Signature rice of Niigata prefecture

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  • 30/08

    Yamahai – Rare brewing method with richness taste

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  • 30/08

    Muroka(無濾過) – Non-filtration process by active carbon

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  • 29/08

    Kimoto (生酛) – The traditional brewing process

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