酔生夢死
First visit to 🟥.
Details unknown, typical Yamagata ginjo aroma
Smoked cheese, 🦪Ajijo, etc.
Japanese>English
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酔生夢死
🟥First visit
Details unknown
Pickled mozza, roast beef, vegetable skewers
Japanese>English
酔生夢死
New Year's party at 🟥Kushi 49
Recommended by Mr. Oide
Polishing ratio: 50%.
Rice】100% Yamadanishiki
Ingredients】Rice(Domestic), Rice malt (Domestic rice)
Water】Benten spring water
Alcohol content】14.5%.
Japanese>English
酔生夢死
New Year's party at 🟥Kushi 49
Warmed sake
Rice: Miyamanishiki Gin-san ■Polishing ratio: 60% ■Yeast used: in-house yeast (KSP)
Sake meter: +22 ■Acidity: 1.8 ■Alcohol level: 18
Japanese>English
酔生夢死
New Year's party at 🟥Kushi 49
with warmed sake
Alcohol content: 15
Sake strength: +10
Acidity: -5
Rice: Omachi
Rice polishing ratio: 70
It is quite light and has a
chemical feeling of no-added yeast
Japanese>English
酔生夢死
🟥President's Aged Liquor 32 Birth Pre
Alcohol content 17.0-17.9
Yoshiki Kashima, Toji
Manufactured 99.12
Japanese>English
酔生夢死
🟥6 month anniversary
Source Rice: 100% Yamadanishiki
Strength: 15
Japanese>English
酔生夢死
🟥6 month anniversary
Alcohol content: 17-18%.
Rice polishing ratio: 60
Acidity: 1.6
Japanese>English
酔生夢死
🟥6 month anniversary
Alcohol content: 19%.
Rice variety Fukui rice
Japanese>English
酔生夢死
🟥Okan birth57🍣🍰.
Polishing ratio 58% (super flat rice)
Yeast used: Daishichi yeast
Ingredients: Rice (domestic), Rice malted rice (domestic)
Ingredient Rice Gohyakumangoku
Rice grown in -
Toji Takanobu Sato (Nanbu Toji, Contemporary Master Craftsman)
Alcohol 15% abv.
Japanese>English
ma-ki-
Good evening, Drunken Dream Death.
Happy birthday to your mother 🎉!
You celebrated with sushi with your family ✨.
Sushi paired with sake is my favorite combination 🤤.
It was a wonderful time of drinking 😊.
Japanese>English
麺酒王
Good evening, Drunken Dream Death 😃.
Happy birthday to your mother 🎉.
That's some awesome looking dai shichi 😲I've never seen anything like it ‼️ Sushi, wonderful sweets and a special day for you 😌.
Japanese>English
酔生夢死
🟥 Harone (first time) and exit 🍶.
Alcohol 15%.
Sake degree +3.0
Acidity 1.8
Amino acidity 1.0
Rice used: Gohyakumangoku, etc.
Polishing ratio (Kake rice, Koji rice) 69%, 65% (Super flat rice polishing)
Yeast: Kyokai No. 7
------------------
Adatara (medium soft water)
Remarks [Moto-zuri] Oar, etc. [Lactic acid bacteria] No additive
Japanese>English
酔生夢死
🟥Harone (first time) and Exit 🍶.
Rice/Hokkaido Comet
Rice polishing ratio/55
Alcohol/16-17% alcohol by volume
Japanese>English
酔生夢死
Alcohol content 16%.
Sake degree
Rice used: Yamadanishiki, Nihonbare
Japanese>English
酔生夢死
Rice: Gohyakumangoku produced in Nanto, Toyama Prefecture, in the Johata district ■Polishing ratio: 65% ■Alcohol level: 15
Japanese>English
酔生夢死
Rice Used: Dew Leaf Wind Milling: 65
Taste: Mellow and spicy
Nihonshu: +6
Acidity: 1.9
Chinese>English
酔生夢死
100% Kyoto-produced sake rice "Celebration" is used.
Limited release from the warehouse
Japanese>English
酔生夢死
Alcohol level: 16 degrees ■Raw materials: rice (domestic), rice malt (domestic) ■Polishing ratio: 55% ■Sake meter: +2
Japanese>English
酔生夢死
Slight alcohol aroma
Flat mouthfeel
Gentle sweetness typical of Kabishin ⭕️
Moderate umami
Kirei (sharpness) and spiciness typical of Aru Ten: ⭕️
Of course, the price is also 👍.
The importance of this kind of sake
I've been thinking about it a lot lately 🍶.
I hear it's also good lukewarm... I'm curious 🤤.
Alcohol content 15.0-15.9
Sake degree -3.5
Acidity 1.3
Amino acidity 0.9
Rice used: Akebono
Polishing ratio (Kake rice, Koji rice) 58%, 58
Yeast Kyokai No. 701
Japanese>English
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