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
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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
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