酔生夢死
Rice ： Gunma Prefecture Asahi-no-Yume
Rice polishing ratio: 70
Brewing water ： Takezun-renpo subsoil water (selected as one of the best 100 waters in Kanto)
Koji ratio ：20
Koji type : Yellow koji for shochu, White night
Sake Making Process : Bodai yeast & Namo yeast
Yeast ：No yeast added
Alcohol Content : 16% (undiluted)
Glucose ：1.1
Sake Degree: +9.5
Acidity : 3.4
Amino Acid ：2.3
We invented the yeast-free method in order to succeed.
The original method of making sake by multiplying Bodai yeast with yeast.
First, Bodai yeast, which attracts a lot of bacteria, is made. Next, the sake yeast is made, and then the Bodai yeast, in which wild yeast has been cultivated, is crossed with the sake yeast.
The Bodai yeast is added to the stock as if it were added to the yeast.
Since the quality of the sake was quite dry, we changed our original shipping schedule and let it mature for a year in the brewery before finally releasing it when the time was right.
Lukewarm to 55°C
55° is by far my favorite!
55° is the best soy sauce broth!
I like this one while it's still hot!
The restaurant was fully booked at 8:20 p.m. and the phones never stopped ringing.
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