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酔生夢死
From Mr. Hayashi in Tokushima🍶.
Sake degree +4, Acidity 1.3, Amino acidity 1.0
Rice type : Koji rice "Extra Grade Yamadanishiki" from Hyogo Pref.
Kake rice: "1st class Omachi" in Okayama Prefecture, "1st class Yamadanishiki" in District A, Hyogo Prefecture
Ingredients : Rice, Rice malt
Rice polishing ratio: 60
Alcohol percentage: 16-17
Japanese>English
酔生夢死
⭐️ after daigin-kai
True lingering is what you feel after it's gone
Lingering doesn't spread, it's a beautiful form of convergence
→ Memorable 🟥.
Pairing can only happen if they are squeezed together
Do not put alcohol on your tongue
Japanese>English
酔生夢死
⭐️ President and Daigin Kai
Akabu, what is ice cold pressing?
Warming by hand changes the expression
Drunken garden delicious, ripeness and Yoshikawa Yamada
Aroma not like Daishichi
Tasake 4-digit yeast? Aftertaste is heavy, but it goes down fast.
Taste has to be tight to be tasty
🟥Then individuality, lingering aftertaste
Japanese>English
酔生夢死
Small brewery with a different structure and warehouse
5 degrees Celsius refrigerator
12→3t tank
Speed after straining 5 -> 1 day
Fresh rotation
Live feeling at the top of the bottle
⭕️Next, the skill of a master brewer
⭕️ Gentleness and sharpness
If you make it too carefully, it loses its gasiness...
Yamada-Nishiki from Mie Prefecture 1.5 times...up 300 yen per bottle
Zodiac bottles, far infrared effect makes it taste better
Old Daigin -> Honjozo, becomes very tasty
This year, Jun-dai, a big flop in the sake competition
The level of sake is getting higher
The difference is whether you can see their face or not
One to one, sales is important
⭕️ How to win hearts and minds deep afterwards?
⭕️ pay is exorcism, Japanese culture
⭕️Concept over design
Japanese>English
酔生夢死
Birthday gift from Mr. Tanno 🎁.
Rice used: "Yamada-Nishiki", Hyogo's finest
Polishing: 48
Specified name sake, etc. Junmai Daiginjo/Hiirei-shu
Strength: 15%.
Miyagi yeast and Association 12 yeast
The beautiful bottle design is inspired by the sea in Shiogama City, Miyagi Prefecture, where the leader brewery, Saura Co. The design incorporates elements of contour lines to bring out the flow of water and the shape of the islands.
Rice milling...Zenkura / Rice washing...Katsuyama Shuzo / Koji...Suminoe Shuzo / Sake mother...Hagino Shuzo / Unrefining...Kawatakei Shoten / Pressing...Yamawa Shuzo Brewery
Japanese>English
ma-ki-
Hello, Drunken Dream Death!
Happy Birthday 🎉!
Shiogama is a place my wife and I remember visiting✨
DATE SEVEN is also a sake I would like to drink someday 😋.
Your bottle design is beautiful 🤗.
Japanese>English
酔生夢死
Rice used: Hokkaido rice
Polishing 60
Special Junmai/Hiirei-shu (fire-aged sake)
Strength: 16%.
Voluminous and deliciously dry
Slightly classic men's sake
Japanese>English
酔生夢死
⭕️ Dan and Asse.
Alcohol 15%.
Sake degree ±0
Acidity 1.5
Amino acidity 1.0
Rice used: Yamadanishiki
Polishing ratio (Kake rice, Koji rice): 50%, 50%
Yeast M310/Kyokai No. 901
Sake mother: Rapid brewing
Japanese>English
酔生夢死
⭕️ Dan and Asse.
Rice: Iwate Ginga, Polishing: 50%.
Yeast: Kyokai No. 7 Alcohol: 14.8
Sake meter degree +9 Acidity 1.7
Japanese>English
酔生夢死
Daigin-kai after-party, with the president
Alcohol content 15 degrees
Sake degree +1.0 to +3.0
Acidity 1.5～1.7
Amino acidity 1.4-1.6
Rice used: Sasanishiki (Miyagi), Kuranohana (Miyagi)
Polishing ratio (Kake rice, Koji rice) 60%, 60
In-house yeast
Comparison with Sengoku Modern
Has Ichinokura become modern?
Japanese>English
酔生夢死
vocal recital
⭕️Acid in (behind) miscellaneous flavors
Technique of keeping it within the mold → good sake
Wine stays on the tongue → marriage
Sake is volatile → food sake
Non-spec is remarkable ‼️
Japanese>English
酔生夢死
vocal recital
Sake Degree
+2
Acidity
1.4
Alcohol content
17 degrees Celsius
Rice used
100% Yamadanishiki
Polishing ratio
45% (with a minimum of 2,000 ppm of molten rice)
Yeast used
Ogawa yeast
⭕️ Sweetness richness, acidity sharpness
A voluminous yet food-friendly sake
Japanese>English
酔生夢死
100% Mie Yamadanishiki
Polishing ratio 60
Alcohol content 16%.
Basic composition values Sake meter / -5.1
Acidity / 1.6, Amino Acidity / 0.7
Opened 1 month
The gasiness of this one is weak from the moment it is opened.
Gentle sweet and sourness
Moderate thickness and length on the finish.
Eye-catching label and
and a long, modern-style title (sake name)
Japanese>English
酔生夢死
1 month after opening the bottle
Rice / Percentage of rice used] Domaine Sakura, 80% Yumachi
Rice / Percentage of rice used: 20% Yamadanishiki (produced in Sakura City, Tochigi Prefecture)
90% polished
Alcohol Content】13%(Draft)
Yeast used] Undisclosed
Sake meter] Undisclosed
Acidity] Not disclosed
Banana aroma, grapefruit acidity, and a hint of bitterness.
grapefruit acidity and a hint of bitterness.
As the name suggests, it is a modern and fresh bottle.
Japanese>English
酔生夢死
From Tokushima Hayashi 🍶.
Refreshing apple aroma
I don't feel it in Hourai so much
Classic dashi type flavor
(Aged in ice temperature for 6 years)
The alcohol is still very strong.
The aftertaste is long!
It is also good as a heated sake.
Rice polishing ratio: 50
Alcohol content: 17
Yamada Nishiki
Japanese>English
酔生夢死
Mr. Ishihara and his first atar🍶.
Ingredients: rice (domestic), rice malt (domestic)
Alcohol content: 11
Rice polishing ratio: 60
Red yeast
Japanese>English
酔生夢死
Mr. Ishihara and his first atar🍶.
Rice： Domestic rice
Rice Polishing Ratio： Koji Rice-40%, Kake Rice-50
Yeast : ----
Alcoholic Beverage : 16% abv
Japanese>English
酔生夢死
Mr. Ishihara and his first atar🍶.
Rice used: Comet
Rice polishing ratio: 50%.
Sake meter...
Acidity
Yeast・・・901
Alcohol content・・・・15(Draft)
Japanese>English
酔生夢死
Ingredient rice Miyamanishiki
Water used for brewing: Soft water from an underground spring on the brewery grounds
Alcohol content 13%.
Yeast: 601 yeast
Touji, Tatsuya Abe, was the number 2 in the production section of Tate-no-kawa Sake Brewery when he was selected as the production manager of Ou Proud (2017).
Japanese>English