Calroseカルローズ

Calrose is a table rice also used for brewing, grown mainly in USA. OneSip lists 21 sake brewed with Calrose.

The most common styles are Junmai Ginjo and Nigori. Sake made with Calrose in this database is polished to about 57% on average.

Top Calrose Bottles

SHO CHIKU BAI NIGORI SILKY MILD★ 3.8 (2)Takara Sake USA · Polish 70%

Momokawa Pearl Nigori★ 4.5 (2)Sake One · Polish 58%

Ozeki Sake Premium Junmai★ 4.0 (1)Ozeki Sake U.S.A · Polish 70%

Ozeki Classic Dry (Ozeki Sake Dry)★ 3.3 (2)Ozeki Sake (U.S.A.), Inc. · Polish 70%

Momokawa Silver—Sake One · Polish 58%

SHO CHIKU BAI NIGORI CRÈME DE SAKE★ 4.0 (1)Takara Sake USA · Polish 70%

Momokawa Organic Nigori—Sake One · Polish 58%

Momokawa Organic Junmai★ 4.5 (1)Sake One · Polish 58%

Sho Chiku Bai Rei Junmai Daiginjo★ 4.3 (2)Takara Sake USA · Polish 50%

G Joy Genshu★ 4.3 (2)Sake One · Polish 58%

SHO CHIKU BAI TAKARA SIERRA COLD—Takara Sake USA · Polish 60%

Sho Chiku Bai Tokubetsu Junmai—Takara Sake USA · Polish 60%

G Fifty Genshu★ 5.0 (1)Sake One · Polish 50%

SHO CHIKU BAI PREMIUM GINJO★ 3.7 (1)Takara Sake USA · Polish 50%

Sho Chiku Bai Sho Junmai Ginjo★ 3.8 (1)Takara Sake USA · Polish 50%

SEQUOIA Genshu★ 5.0 (1)Sequoia Sake Company · Polish 49%

SEQUOIA Nigori—Sequoia Sake Company · Polish 49%

NO IMAGE

Momokawa Ruby—Sake One · Polish 58%

Sho Chiku Bai Sho Ginjo Nigori—Takara Sake USA · Polish 50%

NO IMAGE

SEQUOIA Nama—Sequoia Sake Company · Polish 49%

Ranked by reviews, ratings, reader interest and shop availability on OneSip. Updated monthly.

Name	Brewery	Rating	Reviews	Polish
Sho Chiku Bai Sho Junmai Organic	Takara Sake USA	—	0	60%

Calrose by style

Frequently Asked Questions

Calrose is a table rice variety that some breweries also use for sake. It is grown mainly in USA.

Sake made with Calrose comes from several prefectures.

It depends on the brewery, polishing and style. Most Calrose sake on OneSip is Junmai Ginjo and Nigori. Use the ratings and tasting notes on each product page to compare.

Other rice varieties

All rice varieties →