Yoshiki｜生酛好き🌾
Rice (Origin): 100% Kyokai Shinko (produced in Akita Prefecture)
Yeast: Kyokai No. 6
Rice polishing ratio (%): 55
Alc(degree): 13
Japanese>English
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Yoshiki｜生酛好き🌾
Rice Source: 100% Yamadanishiki
Yeast:
Rice polishing ratio (%): 50
Alc(degree): 16
Japanese>English
Yoshiki｜生酛好き🌾
Raw Rice (Prefecture): Yamada Nishiki, Gohyakumangoku
Yeast:
Semen 歩合(percent)：60
Alc(degree): 16
Chinese>English
Yoshiki｜生酛好き🌾
Raw material rice (prefecture): Yuomachi 100%
Yeast:
Refined rice (%):39
Alc(degree):15
Chinese>English
Yoshiki｜生酛好き🌾
Ingredient rice (region of origin):
Yeast:
Rice polishing ratio (%): 50
Alc(degree): 15
Japanese>English
Yoshiki｜生酛好き🌾
Raw material rice (origin): Harima Aisan 83
Yeast:
Semolina (%): 60%.
Alc(degree):15
Chinese>English
Yoshiki｜生酛好き🌾
Ingredients Rice (Producer):
Yeast:
Semolina (%): 65
Alc(degree):15
Chinese>English
Yoshiki｜生酛好き🌾
Rice (producing region): Domaine Sakura Kame-no-o (produced in Sakura City, Tochigi Prefecture)
Yeast: No additive
Rice polishing ratio (%): 90
Alc(degree): 14
Probably brewed with this rice!
👇.
https://m.youtube.com/watch?v=XwJsL96JJT0&pp=ygUS5LuZ56a944CA55Sw5qSN44GI
Japanese>English
Yoshiki｜生酛好き🌾
Ingredients Rice (Producer):
Yeast:
Semolina (%): 35
Alc(degree): 14.5
Chinese>English
Yoshiki｜生酛好き🌾
Ingredient rice (region of origin):
Yeast:
Rice polishing ratio (%):
Alc(degree): 14.5
Japanese>English
Yoshiki｜生酛好き🌾
Ingredient rice (region of origin):
Yeast:
Rice polishing ratio (%): 50
Alc(degree): 13
Japanese>English
Yoshiki｜生酛好き🌾
Ingredient rice (region of origin):
Yeast:
Rice polishing ratio (%):
Alc(degree):
Japanese>English
Yoshiki｜生酛好き🌾
Ingredients Rice (Producer):
Yeast:
Semolina (%): 60
Alc(degree):12
Chinese>English
Yoshiki｜生酛好き🌾
Ingredient rice (region of origin):
Yeast:
Rice polishing ratio (%):
Alc(degree): 17
Japanese>English
Yoshiki｜生酛好き🌾
Ingredient rice (region of origin):
Yeast:
Rice polishing ratio (%): 70
Alc(degree): 13
Japanese>English
Yoshiki｜生酛好き🌾
Rice (Origin): 60% Yamadanishiki (produced in Taka-machi, Hyogo Prefecture), 40% Kinmonnishiki (produced in Kijimadaira, Shimotakai-gun, Nagano Prefecture)
Yeast:
Rice polishing ratio (%): 65
Alc (degree): 15
Japanese>English
Yoshiki｜生酛好き🌾
Ingredient rice (region of origin):
Yeast:
Rice polishing ratio (%): 50
Alc(degree): 16
Japanese>English
Yoshiki｜生酛好き🌾
Rice Source: 100% Yamadanishiki (produced in Kanagawa Prefecture)
Yeast: Kyokai No. 9
Rice polishing ratio (%): 80
Alc(degree): 18
Japanese>English
Yoshiki｜生酛好き🌾
Rice (Origin): 100% Hitogochi (Nagano Prefecture)
Yeast: Apple blossom yeast
Rice polishing ratio (%): 59
Alc(degree): 15
Japanese>English
Yoshiki｜生酛好き🌾
Ingredient rice (region of origin):
Yeast:
Rice polishing ratio (%): 55
Alc(degree): 16
Japanese>English