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BANDAI

TAKESHIZUKU

It is characterized by a light but full body and a subtle ginjo aroma. It is a well-balanced Daiginjo with a lingering fragrance that disappears quickly in the mouth.

  • Type

    Daiginjo

  • Alcohol By Volume

    15%

  • Nihonshudo

    +5​

  • Acid

    1.2

  • Amino Acid

    1.0

  • Ingredients

    Yamada Nishiki

  • Polishing Ratio

    50%

  • Yeast

    Kyokai 1801

  • Capacity

    1800ml, 720ml, 300ml

BANDAI

HAKATA NO MORI BLACK

Made from 100% Yamada-Nishiki from Itoshima, Fukuoka. Enjoy this Ginjo's fruity aroma and a gentle sharpness followed by a rich umami, and full-bodied mouth feel from the sweetness of the high rice.

  • Type

    Junmai Ginjo

  • Alcohol By Volume

    15%

  • Nihonshudo

    +2​

  • Acid

    1.2

  • Amino Acid

    1.1

  • Ingredients

    Yamada Nishiki

  • Polishing Ratio

    60%

  • Yeast

    Kyokai 1801

  • Capacity

    1800ml, 720ml

BANDAI

HAKATA NO MORI

Hakata no Mori is a crisp and super dry junmai, brewed slowly with a yeast from Kumamoto, the first class Yamada Nishiki from the Itoshima district in Fukuoka, and fresh river-bed water from Sangun Mountain.

  • Type

    Junmai

  • Alcohol By Volume

    15%

  • Nihonshudo

    +9

  • Acid

    1.4

  • Amino Acid

    1.3

  • Ingredients

    Yamada Nishiki

  • Polishing Ratio

    60%

  • Yeast

    Kumamoto

  • Capacity

    1800ml, 720ml, 300ml

BANDAI

SHIBORITATE GINJO

Made from 58% polished rice and pressed in a wooden tank, the sake comes out of the funakuchi is soft and mellow. The freshly squeezed ginjo-shu is then stored raw and bottled. Enjoy the fruity aroma and crisp taste.

  • Type

    Ginjo

  • Alcohol By Volume

    14%

  • Nihonshudo

    +5

  • Acid

    1.5

  • Amino Acid

    1.4

  • Ingredients

    Yume Ikkon

  • Polishing Ratio

    58%

  • Yeast

    Kyokai 1801

  • Capacity

    1800ml, 720ml

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