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
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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
酔生夢死
From 🟥Kushi 49.
Beautiful, overturns the image.
Great perfection 🍶.
Sweetness/Salty/Hotness: Sake Degree: ±0 Acidity: 1.8
Rice polishing ratio: Koji rice 65% (Yamadanishiki), Kake rice 70% (Hinohikari from Oita Prefecture)
Alcohol content: 15%.
Japanese>English
酔生夢死
Daigin-kai with the president 🍶.
Since it was a gift from the president
Toast sake not on the list
Classy and gorgeous✨
Rice used: Yamadanishiki
Polished 23
Designated Sake, etc. Junmai Daiginjo/nama-shu
16% alcohol by volume
Japanese>English
酔生夢死
Daigin Kai with the President🍶.
Even in this terrific lineup
The aftertaste is by far the longest and smoothest ‼️
Aged for more than 5 years at minus 8 degrees Celsius.
Junmai Daiginjo-shu with a 20% milling ratio and Junmai Daiginjo-shu with a 35% milling ratio are blended at a ratio of 9:1 just before shipping.
Rice: Yamadanishiki ■Polishing ratio: 35% ■Alcohol level: 16% ■Sake alcohol level: +2.0
Japanese>English
酔生夢死
Daigin Kai with the President🍶.
Yukawa Sake Brewery was founded in 1650, in the early Edo period. It has the second oldest history in Nagano Prefecture.
It is said that Kijimadaira has always been famous for its Kinmon-nishiki 🧐.
at this meeting🥇🍶.
Unique sweetness and
Softness that you can drink all the time ⭕️
It was my first Kisoji, but
It was the brewery that brews Kuroemon 🧐.
Kinmon-nishiki rice produced in Yaebaru, Nagano, Japan
Contract rice cultivated by Taiyo to Daichi Co.
Rice polishing ratio 40
Alcohol content: 15% (Unpasteurized)
Japanese>English
酔生夢死
White Day 🦪🍶.
This time we had a record number of 🦪12 per person!
More if we keep up the pace...?
Next time I make a reservation, I'll tell the owner
I'll tell him I'll eat a lot.
Alcohol content: 16
Sake meter: +1.0 *previous values
Acidity: -1.0
Rice Source : Yumenokou
Rice Polishing Ratio : Koji 60%, Kake 66
Japanese>English
酔生夢死
White Day 🦪🍶.
It was the first time for me to try "fresh" pale ale.
It's still delicious 🍶.
I'm getting angry at myself for eating too fast...
Sake rice: 20% Yamadanishiki, 80% Sake rice
/Polishing ratio 50% / Alcohol 14%.
Japanese>English