Gambariya

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<Non-Alcoholic Beer> Alc, 0.00%

Lemon / Lime / Sudachi / Shikuwasa

Yuzu / Banana / Calpis / Peach / Ponkan / Kyoho / Black Tea

It serves as a guideline for sweetness and dryness. (This is just a guideline!) Items with high sugar content are rated negatively, while those with low sugar content are rated positively. Rice polishing ratio... The rice polishing ratio, like aroma, also brings changes to the taste of sake. Sake that has been polished more will result in a clean and clear taste without any off-flavors. There is a tendency to perceive sake with a higher polishing ratio as better, but that is not necessarily the case at all.

Sake degree: Not disclosed, acidity: Not disclosed, rice used: 100% Yamada Nishiki from Hyogo Prefecture, polishing ratio: 50%. A rich umami flavor of rice and a smooth taste. It has a refined junmai daiginjo with a floral aroma reminiscent of lychee.

Sake degree: +5.0 Acidity: 1.1 Rice used: 500,000 stones Polishing ratio: 55% Aiming for a 'ginjo sake to enjoy with meals', it has a gentle aroma and a taste that does not become tiresome. It has a soft mouthfeel and is suitable for both chilled and warmed serving.

Sake meter value: 0 Acidity: 1.2 Rice used: 100% Yamada Nishiki Polishing ratio: 45% Brewed slowly with low-temperature small batches. Cultivated yeast from the Kanazawa National Tax Agency was used, resulting in a rich aroma and unique sweetness, with a gentle and refreshing sake.

Sake meter value: +4.0 Acidity: 1.0 Rice used: Gohyakumangoku Rice polishing ratio: 55% The aroma is subtle, with a soft mouthfeel that is smooth and rounded, unlike typical junmai, and it has an excellent crispness with a dry taste.

Sake Meter Value: +1.5 Acidity: 1.0 Rice Used: 100% Yamada Nishiki from Hyogo Prefecture Polishing Ratio: 58% This is a Junmai Ginjo sake made with 100% of the high-quality sake rice 'Yamada Nishiki', carefully brewed. It is slightly dry with a mild acidity, making it a perfect sake for pairing with food.

Sake degree: -1.5, acidity: 1.4, amino acid degree: 2, rice used: Hattan Nishiki, Hinokikari, polishing ratio: 60%. A product that brings out the original deliciousness of the rice. The balance of a soft acidity that envelops and a melting, elegant umami is exquisite.

Sake Meter Value: +2.5 Acidity: 1.6 Rice Used: Miyama Nishiki Polishing Ratio: 50% Made with locally sourced Miyama Nishiki from Yamagata Prefecture, blended with gentle aroma Yamagata KA yeast and elegant aroma Yamagata yeast. The ginjo aroma is mellow and balanced, with an endless transparency that exudes a refined taste.

Rice used: Miyama Nishiki, Rice polishing ratio: 70%, Sake meter value: +5, Acidity: Not disclosed. Award-winning brewery at an affordable price! Limited quantity brewed using Miyama Nishiki. Fermented thoroughly with traditional techniques of the brewery, resulting in a refreshing dry junmai with rich umami.

Sake meter value: 0, acidity: 1.6, rice used: Chiyonishiki and others, polishing ratio: 58%. Made with rice from Fukushima Prefecture and spring water said to be 40 years old from Mount Adatara. This sake has a gorgeous and fruity aroma, a deep flavor with umami, and a satisfying drinking experience unique to genshu.

Sake degree: not disclosed, acidity: not disclosed, rice used: Tamazakae, polishing ratio: 60%. Although it is dry, it is by no means light, and it has a rich flavor with the complexity of the rice's umami intertwined.

Each 418 yen

Each 1408 yen