酔生夢死
Alcohol content 15 degrees
Sake content +3
Acidity 1.8
Amino acidity 1.0
Rice used: Gohyakumangoku, Chiyonishiki (Toyama, Fukushima)
Polishing ratio (Kake rice, Koji rice) 69%, 65% (super flat rice polishing)
Yeast: Kyokai No.7
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Brewing water: Subsoil water of Mt. Adatara (medium soft water)
Notes: [Motsuri] Oars, etc. [Lactic acid bacteria] No additives
Warming temperature range Lukewarm (40°C) to hot (45°C)
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