酔生夢死
Launched with Kabishin Koyama
Alcohol content 17.0-17.9
Sake degree +8
Acidity 1.7
Amino acidity 1.2
Rice used: Akebono (Okayama), Gohyakumangoku (Shimane), Yamadanishiki (Hyogo)
Polishing ratio (Kake rice, Koji rice) 60%, 60
Yeast Kumamoto yeast
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