Yoshiki｜生酛好き🌾
Rice (Origin): 80% Akaban Omachi (produced in Akaban, Okayama Prefecture)
Yeast:
Rice polishing ratio (%): 50
Alc(degree): 15
Japanese>English
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Yoshiki｜生酛好き🌾
Fried Spring Rolls with White Peach and Cream Cheese
Ingredient Rice (Place of Origin):
Yeast:
Rice polishing ratio (%): 65
Alc(degree): 15
Japanese>English
Yoshiki｜生酛好き🌾
thick pastry made of bread flour mixed with boiling water, ginger, sugar and mirin
Ingredient rice (place of origin):
Yeast:
Rice polishing ratio (%):
Alc(degree): 13
Japanese>English
Yoshiki｜生酛好き🌾
Nameko - Oriental-style pickled yellowtail
Ingredient rice (place of origin):
Yeast:
Rice polishing ratio (%): 60
Alc(degree): 15
Japanese>English
Yoshiki｜生酛好き🌾
Nameko - Oriental-style pickled yellowtail
Rice (Origin): 100% Akita Sake Komachi (produced in Akita Prefecture)
Yeast:
Rice polishing ratio (%): 55
Alc(degree): 15
Japanese>English
Yoshiki｜生酛好き🌾
Rice (Origin): Koji rice: 20% Yamadanishiki, Kake rice: 80% Asahi rice
Yeast:
Rice polishing ratio (%): 77
Alc(degree): 15
Japanese>English
ポンちゃん
Good morning, Kohada|Namaishige lover 🌾☀☀☀☀☀☀☀!
Your big smile with the bottle made me happy too 😆👍It must have tasted pretty good!
Japanese>English
Yoshiki｜生酛好き🌾
Good morning Pon-chan, it's hot today too 🥵It tasted so good, I couldn't help but snap a picture lol I was curious to buy it 🍶 I got the impression that many of them are made from rice rice used for sushi + sweet and sour juicy sake, Tobiran -> I was curious to buy it 🍶.
Japanese>English
Yoshiki｜生酛好き🌾
Raw material rice (prefecture):
Yeast: MK-3
Refined rice (%): 65
Alc(degree):15
Chinese>English
Yoshiki｜生酛好き🌾
Rich Caprese
Ingredient rice (region of origin):
Yeast: Kyokai No.6
Rice polishing ratio (%): 60
Alc(degree): 13
Japanese>English
Yoshiki｜生酛好き🌾
Rich Caprese
Ingredient Rice (Origin):
Yeast:
Rice polishing ratio (%): 37
Alc(degree): 15
Japanese>English
Yoshiki｜生酛好き🌾
Sauteed pork with fig sauce
Rice (Origin): 100% ancient rice
Yeast:
Rice polishing ratio (%):
Alc(degree): 14
Japanese>English
Yoshiki｜生酛好き🌾
Meat and potatoes ~South of France style
Japanese>English
Yoshiki｜生酛好き🌾
thick pastry made of bread flour mixed with boiling water, ginger, sugar and mirin
Rice (Origin): 100% broom star (Hokkaido)
Yeast:
Rice polishing ratio (%): 50
Alc(degree): 14
Japanese>English
Yoshiki｜生酛好き🌾
Ajitama~Taiwanese style
Ingredient Rice (Place of Origin):
Yeast:
Rice polishing ratio (%): 75
Alc(degree): 15
Japanese>English
Yoshiki｜生酛好き🌾
Nameko - Oriental-style pickled yellowtail
Ingredient rice (place of origin):
Yeast:
Rice polishing ratio (%): 45
Alc(degree): 13
Japanese>English
Yoshiki｜生酛好き🌾
Nameko - Oriental-style pickled yellowtail
Rice (producing region): 100% Koshitanrei (Iwafune)
Yeast:
Rice polishing ratio (%): 55
Alc(degree): 15
Japanese>English
Yoshiki｜生酛好き🌾
Ingredient rice (region of origin):
Yeast:
Rice polishing ratio (%):
Alc(degree): 14
Japanese>English
Yoshiki｜生酛好き🌾
Raw rice (production): Izabu Tsanaka 100%
Yeast:
Refined rice amanuensis(%): 50
alc(degree): 16
Chinese>English
Yoshiki｜生酛好き🌾
Rice (producing region): 100% Yamadanishiki
Yeast:
Rice polishing ratio (%):
Alc(degree): 13
Japanese>English
Yoshiki｜生酛好き🌾
Rice (Origin): 100% Akitsuho (Nara Prefecture)
Yeast:
Rice polishing ratio (%): 70
Alc(degree): 11
Japanese>English
Yoshiki｜生酛好き🌾
Rice (Origin): 100% Domaine Sakura Yamadanishiki (produced in Sakura City, Tochigi Prefecture)
Yeast:
Rice polishing ratio (%): 60
Alc(degree): 14
Japanese>English