酔生夢死
Launch with Mr. Kabishin Koyama
Rice used
Koji rice: Omachi (Satoumi rice) / Kake rice: Akebono (Satoumi rice)
Rice polishing ratio
Koji rice: 50% / Kake rice: 58
Alcohol content
16 degrees Celsius
Sake Degree
-3.5
Acidity
1.5
Yeast used
In-house yeast
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