酔生夢死
From Mr. Tokushima Hayashi🍶.
Manufactured in 2018.1
Vibrant alcohol that does not seem to be
Mature aroma, especially with some sweetness.
Nice brewery 😆.
Sake rice Yamadanishiki
Polishing ratio 60
ALC 17 degrees
Japanese>English
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酔生夢死
Slight grape aroma, a little rummy.
Piquant mouthfeel: ⭕️
Sudden spread of sweetness
Elegant sweetness typical of Yamadanishiki: ❗️
Pleasant acidity and a touch of astringency soon appear
and the taste is integrated. ⭕️
The lingering taste is well-balanced.
As the temperature rises, the aroma is like a white gem.
The sweetness settles down and the acidity becomes clear.
Rice： Yamadanishiki (produced in Miki Bessho, Miki City, Hyogo Prefecture)
Rice polishing ratio: 60
Yeast: KAZE2
Alcohol content: 17%.
Sake Degree: +2
Acidity: 1.5
Availability: November -
Japanese>English
酔生夢死
Color is a light purple 🟣.
Aroma is softly yogurt, pear, GF
Pithy mouthfeel
Fresh and moderate acidity
Sweetness and a characteristic red wine-like astringency
characteristic red wine-like astringency
is very pleasant ⭕️
The lightness of the aftertaste is also typical of Shinsei👍.
Special process: low-pasteurized sake
Alcohol content: 12 degrees Celsius (undiluted)
Content: 7201
Item : Japanese sake (Junmai-shu)
Ingredients : rice (produced in Akita), rice malt (produced in Akita)
Sake Rice: 58% Akita Sake Komachi (harvested in 2023 and produced in the Uyo district of Akita City)
Okunomurasaki 42% used (harvested in 2023, from the Unyo district of Akita City) ⭕️ ancient rice, purple-black rice → anthocyanins (polyphenols) inhibit deterioration
Rice polishing ratio: 98
Pesticides: No pesticides used during the growing season
Yeast used: No additives
Fermentation vessel: Wooden vats (No.1 and No.2)
Bottle used: Rokka-zuke long cylindrical sake bottle
Japanese>English
酔生夢死
Cut up yam: ‼️
Alcohol 13
Sake degree +1
Acidity 1.1
Japanese>English
酔生夢死
Daigin Kai 2nd meeting, President and Misuzu-san ‼️
Rice used: Sake-komachi
Rice polishing ratio: Koji 55%, Kake 65
Alcohol percentage: 13% (original sake)
Japanese>English
酔生夢死
Daigin Kai 2nd meeting, President and Misuzu-san ‼️
Alcohol content 15%.
Sake degree +3
Acidity 1.4
Amino acidity 1.4
Rice used: Chiyonishiki, others (Fukushima), Gohyakumangoku (Toyama, Fukushima)
Polishing ratio (Kake rice, Koji rice) 69%, 65% (Super flat rice polishing)
Yeast In-house yeast
Japanese>English
酔生夢死
Daigin Kai with the President: ‼️
Manufactured in 2000
No details
To be decanted🍶.
Japanese>English
酔生夢死
Daigin Kai with the President: ‼️
Manufactured September 2010
Alcohol content: 18
Rice Source : Gohyakumangoku
Rice Polishing Ratio : Koji rice 50%, Kake rice 55
Japanese>English
酔生夢死
Agricultural College Association, yam roundup, oga birth: ‼️
Rice： Gohyakumangoku, Asahi no Yume
Rice polishing ratio: 60
Alcohol: 16%.
Sake degree: +3
Acidity: 1.0
Japanese>English
酔生夢死
Agricultural College Association, yam roundup, Oga birth: ‼️
Alcohol 15.0-15.9
Sake degree +4.0
Acidity 1.7
Amino acidity around 1.1
Rice used: Miyamanishiki, Yamae-Nishiki, Yamadanishiki
Polishing ratio (Kake rice, Koji rice) 55%, 55
Yeast: No.7 in-house strain, Kyokai No.1801
Sake mother: Rapid brewing
Japanese>English
酔生夢死
Harone, passed: ㊗️
Rice used: 80% Watabune-2 produced in Shiga Prefecture
Rice polishing ratio: 50
Alcohol: 13% (undiluted)
Japanese>English
酔生夢死
Harone, passed: ㊗️
Koji rice: Yamadanishiki from Hyogo Prefecture
Kake rice: Akita Sake-komachi, etc. from Akita Prefecture
Rice Polishing Ratio:45
Alcohol percentage: 16
Sake meter: ±0
Acidity: 1.6
Amino acidity: 1.4
Yeast: In-house yeast B
Japanese>English
酔生夢死
Passed far sound: ㊗️
Ingredients : Rice (domestic), Rice malt (domestic)
Rice used: Yamadanishiki (all grown in Hirado)
Alcohol content: 14
This sake is made from out-of-grade rice and is the outlier of Fukkai.
Japanese>English
酔生夢死
Mr. Koyama and ‼️
Japanese>English
酔生夢死
Mr. Koyama and ‼️
Japanese>English
酔生夢死
⚾️納会
Alcohol content: 14 degrees Celsius
Sake degree:
Rice used: 20% Yamadanishiki, 80% Nikomaru
Polishing ratio: 65
Japanese>English
酔生夢死
⚾️ Nana Club
[Ingredients] Domestic rice
［Rice-mercury］60%
［Japanese Sake］--.
[Acidity] - [Sake] - [Sake] - [Sake] - [Sake] - [Sake]
［Alc degree］15 degrees
Chinese>English
酔生夢死
⚾️納会
Ingredients and rice polishing ratio
Koji rice - Yamadanishiki 55% Kake rice - Hachitanishiki 55
(both 100% domestic rice)
Sake quality: Unpasteurized Junmai Ginjo-shu (raw ginjo-shu)
Sake Degree -1.06, Acidity 1.6, Amino Acidity 1.4
Japanese>English
酔生夢死
⚾️納会
Alcohol 18.0
Japanese>English
酔生夢死
⚾️納会
Rice： Yamadanishiki (produced in the Wasui area of the Kikuchi River basin)
Rice polishing ratio: 55
Alcohol content: 13%.
Sake degree: ---
Acidity: ---
Yeast: Kumamoto No.9 yeast
Japanese>English