酔生夢死
I met Shimazaki-san again and
I found myself drinking it all up.
Alcohol content 16%.
Rice used: Yamadanishiki
Polishing ratio 55
Yeast K601
Sake degree: around +15 to +16
Acidity: around 1.6-1.7
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酔生夢死
It's been an hour since I arrived, even though the store opens at 6pm.
It's already the second turn. And all groups have ordered
ordered "BASASHI (horse sashimi)" from the signature menu: ‼️
Of course, I ordered it myself.
I ordered the sake that goes well with "BASASASHI".
Good rice taste and umami ⭕️
And a little aggressive sharpness!
This is especially good with ginger, garlic, chopped leek, etc.
and condiments ⭕️
No wonder it is loved by restaurants for a long time. ‼️
It was launched in 1985, when there were still many sweet sake on the market. Since then, it has been a long seller for more than 30 years and is now enjoyed in more than a dozen countries around the world, including Japan, the U.S., Asia, and Europe.
Alcohol 15.0
Sake degree +12.0
Acidity 1.3
Amino acidity 1.2
Rice used: Gohyakumangoku (Toyama, Fukui)
Polishing ratio (Kake rice, Koji rice) 60%, 60
Yeast: Tokai No. 901
Sake mother: Rapid brewing
Japanese>English
酔生夢死
I always wanted to drink [Waetsu] ‼️
The friendly taste that lives up to the sake name: ⭕️
The depth of nostalgia that accepts any kind of food.
And a lingering aftertaste that makes you forget you've had it.
This is delicious ⭕️
The brewer's amazingness in making this a "restaurant only" sake.
The brewer is amazing ‼️
The partner is homemade potato salad.
→with a squeeze of lime ‼️
and [lamb cutlet]→delicious‼️
Alcohol content: 15%.
Ingredients: Rice (domestic), Rice malt (domestic)
Rice Polishing Ratio: 60
Japanese>English
酔生夢死
Fresh aroma and light mouthfeel
Pleasantly fruity acidity
The aftertaste is also light and long. ⭕️
I forgot that they also have Hachisen on the regular menu.
I asked them to pour it again.
The appetizer was duck. ‼️
Rice: Hanabukiyuki ■Polishing ratio: Koji: 55%, Kake: 60% ■Alcohol level: 14 degrees ■Sake meter: -6.0 ■Acidity: 1.5
Japanese>English
酔生夢死
Fluffy banana aroma
Tingling mouthfeel
pleasant fruitiness: ⭕️
Fresh taste with good sharpness.
It doesn't feel like a very dry sake.
Light and tasty even though it is a pure sake. ⭕️
Exquisite composition and balance.
A ministry that I can recommend.
Alcohol 16%.
Sake degree +6 to +8
Acidity 2.0～2.2
Amino acidity 1.3～1.5
Rice used: Yasuyakogane (Chiba), Gohyakumangoku (Chiba)
Polishing ratio (Kake rice, Koji rice) 80%, 68% (flat rice polishing)
Yeast: Kyokai No. 601
Japanese>English
酔生夢死
Daigin Kai (8)
Toast Sake
The volume of freshly pressed sake
◆Production area: Kanazawa city, Ishikawa pref.
Rice: Yamadanishiki grown under contract; Polishing ratio: 50%.
Sake meter degree: +5, Acidity: 1.5, Alcohol level: 16%, Yeast used: In-house yeast
This is a freshly squeezed, unpasteurized sake made using only the highest grade of sake rice, Yamadanishiki, which is grown under contract, and carefully brewed. This bottle is said to be the best of Kagatobi's seasonal sake, and is characterized by its refined aroma and taste covered with the freshness that only freshly pressed sake can offer.
Japanese>English
酔生夢死
Daigin Kai (7)
Brilliance, Yamada sweetness, lingering taste
Calculated perfect balance ⭕️
Many people say it is "quintessential
◆Production area: Iwakuni-shi, Yamaguchi ◆Rice: Yamada-Nishiki ◆Polishing ratio: 23
◆Acidity: Not disclosed ◆Alcohol: 15% ◆Yeast: Not disclosed
Using Yamadanishiki polished to the limit of 23%, we challenged ourselves to make the best Junmai Daiginjo. It has a gorgeous heady aroma, a beautiful honey-like sweetness on the palate, and a long, lingering aftertaste that finishes cleanly after swallowing.
Japanese>English
Dassaiブルー23 海外醸造
酔生夢死
Daigin Kai (6)
The highlight of the event, Otter 23 drinking comparison: ‼️
It's just a little bit, but it's not hard.
It was a little bit hard, but it was firm or thicker.
It has a lower alcohol content compared to domestic sake.
Is it balanced in terms of drinking comfort?
Provenance: New York
Rice: Yamadanishiki from Japan Polishing ratio: 23
◆Acidity: Undisclosed ◆Alcohol: 14% ◆Yeast used: Undisclosed
Asahi Shuzo has opened a new brewery in Hyde Park, New York and launched the U.S. brand "DASSAIBLUE". The concept of "DASSAI BLUE" is derived from the Japanese proverb "Blue is more blue than indigo", and the name was chosen to "surpass the original Otter made in Japan".
Japanese>English
酔生夢死
Daigin Kai (5)
The sense of Omachi is more mature than the image
Dry impression
As a fan of Omachi, I want it to be more assertive. ‼️
◆Production area: Omachi-city, Nagano pref.
Rice: Akaban Omachi, Polishing ratio: 40
◆Acidity: Not disclosed ◆Alcohol: 15% ◆Yeast: 1Y-7 AK-2
Kura no Ichinoya renewed its management structure in January 2022 and adopted a multi-toji system. After about a year of preparation, including renewal of facilities and construction of a new brewery to enable seasonal acid production, the flagship brand "Ryusuisen" was launched in 2023. Under the concept of "SAKE that maximizes the pleasure of eating," we are brewing sake that is more food-friendly, regardless of the genre of Japanese, Western, or Chinese cuisine.
Japanese>English
酔生夢死
Daigin Kai (4)
Chawanmushi (steamed egg custard) we had at this time was delicious~‼️
Place of Origin: Kure City, Hiroshima Prefecture
Rice: Hakutsuru-Nishiki produced in Hiroshima
Polishing ratio: 48
Sake meter reading: 1.4
Alcohol percentage: 16
Yeast used: Association No. 901
Hakutsuru-nishiki is a sake rice originally developed by Hakutsuru Sake Brewery to surpass Yamadanishiki, the king of sake rice. Sake breweries that boast of their high name recognition and technological prowess have begun using Hakutsuru-Nishiki to make sake, and are producing excellent sake.
Japanese>English
酔生夢死
Daigin Kai (3)
The only one in the lineup? The only one in the lineup?
The calm and smoldering Ginjo ⭕️
This is the best one to drink all the time: ‼️
I knew it was limited to 169 bottles.
The lot number is handwritten on the lower right corner of the label.
Place of origin: Kure City, Hiroshima Prefecture
Yamadanishiki from Hyogo Prefecture
Polishing ratio: 35
Sake meter: +3, Acidity: 1.4, Not disclosed
Alcohol percentage: 16
◆Yeast used: Hiroshima 2019
This sake is named after "Kissho Grass" which is said to bring good luck to the house when this flower blooms.
It is a very luxurious product made with Yamada-Nishiki produced in Yoshikawa-cho, Hyogo Prefecture and Hiroshima yeast. The rich acidity brings out the umami of the rice and the finish is crisp and clean, a perfect expression of the standard of sake.
Japanese>English
酔生夢死
Refreshing blue banana aroma
Herbaceousness
gentle sweetness to lovely acidity⭕️
Overall, the taste is transparent: ⭕️
Rice used
Hitomebore produced in Miyagi Prefecture
Yeast: Miyagi yeast
Polishing ratio 55% Flattened rice
Sake degree +3
Acidity 1.7
Amino acidity 1.1
Alcohol content 15
Japanese>English
酔生夢死
Daigin Kai (2)
My No.1 in this lineup❗️
Great aroma is more white grape than cherry blossom⭕️
The refined sweetness of Aizan followed by a lingering aftertaste is also a good choice: ⭕️
◆Production area: Chikusei City, Ibaraki Prefecture ◆Rice: Aiyama ◆Polishing ratio: 29
◆Sake meter degree: +2 Acidity: 1.3 ◆Alcohol percentage: 16
Yeast used: Flower yeast (Tohno-Tansan Isolated strain)
From Raifuku, a long-established sake brewery with a 300-year history in Ibaraki Prefecture, this is an auspicious product made from the popular sake rice "Aiyama", also known as "phantom sake rice", polished to 29% to match the word "Fuku". The sake is brewed with flower yeast isolated from cherry blossoms, resulting in a refined and gorgeous aroma, and the smooth and elegant sweetness of Aizan.
Japanese>English
酔生夢死
Daigin-kai
Gorgeous aroma reminiscent of Yamagata⭕️
Great sharpness, this is a gold medal winning sake. ❗️
Very popular at meetings ❗️
◆Production area: Yamagata City, Yamagata Prefecture ◆Rice: Yamagata Yuki-No-Megami ◆Polishing ratio: 35
◆Acidity: Not disclosed ◆Alcohol: 18% ◆Yeast: Yamagata FN/KA
The rice used for this sake has been changed from "Yamadanishiki" to "Yuki-Jojin" since 2020, and it has been awarded the Gold medal for three consecutive years. The top clear liquid of the sake was once collected in a tobin, racked to a 1.5 liter bottle, and then heated directly in the bottle to make a luxurious bottle that was processed for the sake to be exhibited. The sake is bottled without aging so that the aroma and flavor of the award-winning sake can be enjoyed as it is.
Japanese>English
酔生夢死
Fresh citrus aroma
Flat mouthfeel
Modest sweetness to fresh acidity
Elegant lemon and herb-like notes. ⭕️
Firm alcohol-derived sharpness
The sake name is true ‼️
Alcohol 17°, Sake meter value +15.3, Acidity 2.0, Amino acid 1.2
Rice: Yamadanishiki (Koji), Hyogo Yume Nishiki (Kake), Polishing ratio: 55%, Yeast: Kyokai No. 9
Banshu and Okuharima, northwest of the Banshu Plain in Hyogo Prefecture, where the rich granary of the Seto Inland Sea spreads out. Shimomura Shuzo is located in Yasutomi Town, which is surrounded by mountains and forests for 90% of its area. The town is blessed with limpid, rich water, clean air, and above all, the abundant supply of high-quality sake rice, Yamada-Nishiki.
Japanese>English
酔生夢死
Refreshing white peach aroma: ⭕️
From the calm mouthfeel
Luxurious sweetness
Moderate acidity with a firm aftertaste
Creaminess of the white bean
The fragrance is gorgeous and goes out from the nose.
Ingredients: Kitashizuku
Rice polishing ratio: 55
Sake degree: -2
Acidity: 1.5
Alcohol percentage: 16
Yeast: AK35
Japanese>English
酔生夢死
Slight citrus aroma
Moist mouthfeel
Gentle sweetness and moderate acidity ⭕️
Aroma is mellow even though it is white ball type.
The aftertaste is fresh and cohesive.
Sake meter rating: +2
Acidity: 1.4
Rice used: Kitashizuku
Rice polishing ratio: 55
Alcohol level: 16-17
Yeast: AK35
Japanese>English
酔生夢死
All-you-can-drink nigori sake rare and ordered
Luxurious sweetness and light aftertaste
The nigori is smooth and easy to drink: ⭕️
On this day, I found out that I could have another serving of edamame (soybeans).
Ingredients
Rice (domestic), rice malt (domestic)
Brewing alcohol, sugar, acidifier
Rice used Undisclosed
Rice Polishing Ratio Undisclosed
Alcohol content: 14° to less than 15
Acidity 1.3
Japanese>English
酔生夢死
Chofu Ishikawa Souvenir (3)
Calm citrus aroma
From a moist mouthfeel
A pleasant astringent taste
Almost no sweetness
Delicate and fragile, with an almost transparent acidity. ⭕️
The sharpness is light and wonderful: ⭕️
Ishikawa Prefecture has been researching original sake brewing rice suitable for daiginjo-shu that can be grown in the prefecture, and the Ishikawa Agricultural and Forestry Research Center has spent 11 years since 2005 perfecting this new sake rice, "Hyakumangoku no Shiro". It is a crossbreed of "Yamadanishiki" and "05 Sake Series 83.
It is resistant to cracking when milling and can be milled to a high degree of fineness.
Low protein content and high protein quality.
The brewed sake contains more aromatic components, which makes it easier to produce a fragrant sake.
The rice is polished to 46% and brewed with Kanazawa yeast.
Alcohol content 15%.
Sake meter rating +7
Acidity 1.2
100% contract-grown rice, 100% Hyakumangoku No Shiro (produced in Ishikawa Prefecture)
Japanese>English
酔生夢死
Slightly citrusy aroma
Moist mouthfeel
Moderate acidity
Sweetness comes later.
The aroma has a hint of red melon. ⭕️
Freshly squeezed and young, it has a nice balance.
It has a perfect balance. ⭕️
The rice must have been made differently than ever before!
The rice must have been different from the previous ones. ‼️
Rice used as raw material
100% "Comet" rice from Otogi, Tokachi, Japan, suitable for sake brewing
Polishing ratio 70%.
Alcohol 15%.
Tokachi-Harare, produced by the "Tokachi Sake Culture Reproduction Project," is brewed with "Comet" rice suitable for sake brewing grown in the rice paddies of Otogari-machi (Tokachi region) at the Hekiun Brewery of Kamikawa Taisetsu Sake Brewery, located in Obihiro Chikusan University.
Japanese>English