酔生夢死
⚾️納会
Alcohol 18.0
Japanese>English
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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
酔生夢死
Gift from Mr. Hayashi, Tokushima: ‼️
Manufactured August, 2009
Specifications of 2024
Alcohol content 16
Rice: 100% Gohyakumangoku produced in Aizu Misatomachi
Polishing ratio 50%.
Firing: Single flame ignition
Sake Degree +1
Acidity 1.3
Calm and fruity aroma
Soft mouthfeel and
Surprisingly clean acidity ❗️
The sweetness is a little ripe.
I can't believe it's 8 years old...
The lingering finish is also wonderfully beautiful: ‼️
3rd day, 50°C warmed sake
There is a slight aroma of alcohol.
Aroma of warmed sake with a hint of alcohol.
Soft mouthfeel
Acidity spreads throughout the mouth
The sweetness is moderate.
A hint of apricot flavor escapes through the nose
Warms you up from the inside. ‼️
As it cools down, the acidity subsides.
The aged sweetness and creaminess are revealed. ⭕️
Japanese>English
酔生夢死
Mr. Deguchi and ❗️
Alcohol content 13% (undiluted)
Rice: 100% Yamadanishiki
Rice polishing ratio 60
Pouring: Hi-ire
Another GANKI "ANOTHER".
The theme of 2024, which is a re-design of the previous 2023, is "Refreshing.
Japanese>English
酔生夢死
Mr. Deguchi and ❗️
The rice is 65% milled "Asahi no Yume". It was bred as the successor to "Tsuki no Hikari," Tochigi's recommended rice, which, while resistant to disease, has been described as the cheapest rice in Japan. Named "Asahi no Yume" so that the rice would be as delicious as the "Rising Sun," it is now loved by the people of Tochigi as a delicious rice that receives an A grade for eating quality every year.
Ingredients: Rice, rice malt
Rice Polishing Ratio: 65% (Asahi no Yume produced in Tochigi Prefecture)
Alcohol content: 14%.
Japanese>English
酔生夢死
Slightly fruity aroma
From the soft mouthfeel
Discreet sweetness and acidity
and elegant umami.
Pleasantly persistent: ⭕️
Personally, I love this and the Honjozo ‼️
Rice: Ginpu
Rice polishing ratio: 60
Alcohol content: 16%.
Winner of the Grand Prix, the highest award in the Hokkaido Rice-based Sake Award 2022, a sake competition sponsored by the Hokkaido Prefectural Government.
Japanese>English
酔生夢死
Rice used: Hida Homare
Rice polishing ratio 55
Alcohol content 16
Sake meter degree +6
Acidity 1.3
I've been so busy lately that it's been a while since I've had a chance to relax and drink sake. ❗️Fruity and fresh, but with the sharpness of an arugula. ⭕️It's sake after all. ‼️
Japanese>English
酔生夢死
Rice type: Koji: Hanafukiyuki Kake: Masugura ■Polishing ratio: Koji: 55% Kake: 60% ■Alcohol level: 13% ■Sake alcohol level: -22.0 ■Acidity: 2.8
Is it getting closer and closer to white wine?
The sweetness derived from koji is ⭕️
Japanese>English
酔生夢死
Fresh citrusy aroma.
Firmly sweet and sour from the palate⭕️
Just like a citrus fruit❗️
There is even a hint of astringency from the peel.
The lingering finish is fresh, light and elegant. ⭕️
I don't know what the definition of "bespoke" is.
I'd be curious if there was one, I love the sound of it.
From R4BY, the Maruhi series uses multi-acidic yeast No. 77. The next generation of sake brewing developed by Akita Prefecture.
The rice is all made from "Hyakuden," a next-generation sake brewing rice developed by Akita Prefecture. The normal Marufei is 60% polished rice, but this Batsurai is 50% polished rice.
Polishing ratio
50
Alcohol content
14 degrees Celsius
Sake degree
-15%.
Acidity
3.4
Japanese>English
酔生夢死
Kiho Tsuru Sake Association
Special sake not listed: ‼️
Sake rice｜100% Yamadanishiki (produced in Saga Prefecture)
Polishing ratio｜Koji rice 50%, Kake rice 50%.
Capacity｜720ml
Alcohol content｜14% alcohol by volume
Sake degree / Acidity
Japanese>English
酔生夢死
Kiho Tsuru Sake no Kai
1 most popular: ‼️
Alcohol content: 16
Sake meter: -8 Acidity: 1.4
Rice: Saga Prefecture Reihou
Rice polishing ratio: 50
State: Nama-shu
Japanese>English
Masaaki Sapporo
Thank you for all your help, Drunken Dream Death 👍2000 check in is awesome 👀Congratulations 🎉Kiho Tsuru, I've never had it but it looks delicious 😋.
Japanese>English
酔生夢死
vocal recital
Rice: Yamadanishiki produced in Mie Prefecture
Polishing ratio: 35
◆Sake meter: -1.7 Acidity: 1.3 ◆Alcohol level: 16% ◆Yeast: In-house yeast
The "Yamada-Nishiki produced in Mie Prefecture" used in this sake was created in 1986 when Hisakazu Shigeto, the fifth generation brewer of Wakabisu, revived the "Yamada-Nishiki" sake rice in the Iga region.
Gizaemon, named after the founder, is the brewery's representative sake.
Japanese>English
酔生夢死
vocal recital
◆Rice: Yamadanishiki ◆Polishing ratio: 45
Sake degree: Sat. 0 Acidity: 1.6
◆Alcohol percentage: 16.5
This bottle, which is one of the top class in the Tasake series, is a valuable limited edition sake sold only once a year.
Japanese>English
酔生夢死
Daigin Kai
This meeting my best ‼️
Can't take your hand off the boar cup
Unique bluishness and sharpness
You'll want another sip soon‼️
Raw material rice: Yamadanishiki from Hyogo Prefecture
Polishing ratio: 35
◆Acidity: Undisclosed
Alcohol percentage: 16%.
Yeast used: Association 1801 yeast
TAMA-NABE" is the most particular product made by Tekkami Seishu, which is located in Shimane Prefecture, Japan. Tamanabe" is the name of Japanese iron used to make Japanese swords, and it is named after its sharp and deep taste.
Japanese>English
酔生夢死
vocal recital
◆Rice: Akita Sake Komachi ◆Polishing ratio: 35
Sake strength: -2 Acidity: 1.5
Alcohol percentage: 16
◆Yeast used: In-house yeast
This is a rare and renowned brewery that embodies the terroir, using only sake rice harvested from rice paddies within a 5-kilometer radius of the brewery.
Japanese>English
酔生夢死
vocal recital
The sake is designed for exhibition and has a completely different sake quality from the "ultimate food sake" concept of the brewery.
Rice polishing ratio 40
Sake degree -1
Acidity 1.2
Amino Acidity 1.2
Alcohol content 17
Rice used: Domestic rice
Yeast used: Miyagi B yeast
Japanese>English
酔生夢死
vocal recital
Type Junmai Daiginjo-shu
Original rice: Ginpu (Hokkaido)
Polishing ratio 50%.
Holding temperature 5˚C or less
Alcohol content 17
Sake degree 7
Acidity 2.0
Amino acidity 1.3
Ginpu" is a rice suitable for sake brewing grown only in Hokkaido. It inherits the crisp flavor characteristic of its parent variety, Hachitan-Nishiki.
Kochi yeast "AC-17
Japanese>English
酔生夢死
Subdued citrus aroma
Light mouthfeel to lovely acidity ⭕️
Almost no sweetness.
Slightly bitter aftertaste.
Low alcohol but not thin ❗️
The acidity is clear, especially when gulped down in the mouth.
The acidity is clearly perceptible, especially when swallowed in a gulp.
Well balanced. ⭕️
After looking at the formula, it has a slight strawberry aroma in the aftertaste.
Slight strawberry aroma in the aftertaste: ❗️
Rice source: Yamadanishiki (Hyogo Prefecture)
Rice polishing ratio 60
Alcohol 14%.
Sake degree +3
Acidity 2.0
Amino acidity 0.9
A blend of two types of yeast: Kochi yeast (M-9), which produces a lot of malic acid, and Kochi yeast (AC-17), which has a characteristic aroma of strawberries and melons.
A higher than usual percentage of brewing water is added for low-alcohol fermentation of the unrefined sake.
Japanese>English
Kihoturu気稟(きひん)
酔生夢死
Various aromas spread elegantly. ❗️
Grapefruit, white grape, banana
A true fruit punch: ⭕️
From the firm mouthfeel
Citrus acidity brings it all together. ⭕️
Banana-like sweetness in the aftertaste.
Slightly spicy and a hint of spicy aroma.
Yamadanishiki 85 polished out of standard is very expressive. ⭕️
Kiinashi" means a natural disposition.
Ingredients: Rice, Rice malt
Alcohol content: 15
Sake degree: + 3
Acidity: 1.7
Rice used: Non-standard Yamadanishiki grown by contract farmers
Rice polishing ratio: 50/85
Japanese>English
酔生夢死
Refreshing citrus aroma
From the moist mouthfeel
First, gentle sweetness ⭕️
The firm acidity makes your tongue feel tight⭕️
Good balance of sweet and sour: ‼️
Some spiciness in the aftertaste.
The "Wakakura 2023 White Koji Brewing", which was well received last year as the 7th year of Wakakura, is now back on the market. Incidentally, what improvements have been made since last year: ......💡
(1) The strength (balance) of acidity has been reviewed to make it easier to drink!
(2) "Four-step brewing" was added to compensate for the sweetness in the sourness.
(3) Use of "Namemoto No. 6 yeast" for a mild and clear aroma.
(4) Finished as "fresh stored sake" without using filtering materials so as not to spoil the flavor.
In addition, this year, a new "Nama-shu (720ml, 1800ml)" that was not available last year will be on sale. Since the quantity of this sake is very small, it will be sold only at direct sales outlets and some liquor stores in the city.
Rice used: Hokkaido rice, KITASHIZUKU 60% polished rice
Sake degree / ±0 Alcohol / 14
Japanese>English