きゃびあんぬ
.
<Series of drinks I've had but don't remember anything about them>.
Sake rice: Domestic rice
Rice polishing ratio: 55
Yeast: unknown
Sake degree: unknown
Acidity: Unknown
Alcohol content: 16.5
Japanese>English
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きゃびあんぬ
.
<Series of drinks I've had but don't remember anything about them>.
Rice polishing ratio: 60
Alcohol content: 15%.
Japanese>English
きゃびあんぬ
.
Sake Rice: Unknown
Rice polishing ratio: unknown
Yeast: unknown
Sake degree: +7
Acidity: 1.3
Alcohol content: 14 degrees Celsius
Whenever I visit a certain sushi restaurant, this is the one I always get.
I have only seen Koshino-Kanchubai here,
I was a little puzzled by the name, which sounded like something I had seen somewhere before,
However, it is surprisingly not bad as a food sake.
Japanese>English
きゃびあんぬ
.
<Series of drinks I've had but don't remember anything about them>.
Sake rice: Yamadanishiki
Polishing ratio: 45
Yeast: unknown
Sake degree: unknown
Acidity: unknown
Alcohol content: 15%.
Japanese>English
きゃびあんぬ
.
<Series of drinks I've had but don't remember anything about them>.
Sake rice: Akita-grown rice suitable for sake brewing
Rice polishing ratio: 40
Yeast: Kyokai No. 6
Sake degree: unknown
Acidity: unknown
Alcohol content: 14%.
Japanese>English
きゃびあんぬ
.
<Series of drinks I've had but don't remember anything about them>.
Sake rice: Gohyakumangoku
Rice polishing ratio: 55
Yeast: unknown
Sake degree: unknown
Acidity: unknown
Alcohol content: 15 degrees Celsius
Japanese>English
きゃびあんぬ
.
<Series of drinks I've had but don't remember anything about them>.
Rice type : Yamadanishiki (Koji rice) / Sakekomachi (Kake rice)
Polishing ratio: 55
Yeast : Kanazawa yeast
Sake meter: unknown
Acidity : Unknown
Alcohol Content : 16
Japanese>English
きゃびあんぬ
.
<Series of drinks I've had but don't remember anything about them>.
Sake rice: Yamadanishiki
Polishing ratio: 50
Yeast: unknown
Sake degree: unknown
Acidity: unknown
Alcohol content: 16-17%.
Japanese>English
きゃびあんぬ
.
<Series of drinks I've had but don't remember anything about them>.
Sake rice: Yamadanishiki/Miyamanishiki
Polishing ratio: 50
Yeast: Association No. 10
Sake degree: -1
Acidity: 1.2
Alcohol content: 15%.
Japanese>English
きゃびあんぬ
.
<Series of drinks I've had but don't remember anything about them>.
Sake rice: Kojo-nishiki
Polishing ratio: 50%.
Yeast: unknown
Sake degree: +0.1
Acidity: 1.73
Alcohol content: 16.5
Japanese>English
きゃびあんぬ
.
<Series of drinks I've had but don't remember anything about them>.
Rice type : Koji rice Yamadanishiki / Kake rice Sakekomachi
Polishing ratio : Koji 50% / Kake 60
Yeast : Komachi yeast R-5
Sake Degree: +2
Acidity: 1.6
Alcohol content: 16.5
Japanese>English
きゃびあんぬ
.
<Series of drinks I've had but don't remember anything about them>.
BY'19 tank No.162
Polishing ratio: 50
Fresh and light
Japanese>English
きゃびあんぬ
.
<Series of drinks I've had but don't remember anything about them>.
Sake rice: Haenuki from Yamagata Prefecture
Rice polishing ratio: 60
Yeast: Yamagata KA
Sake degree: -7
Acidity: 1.6
Alcohol content: 15%.
Japanese>English
きゃびあんぬ
.
<Series of drinks I've had but don't remember anything about them>.
Sake rice: Akita Sake Komachi
Polishing ratio: 90
Yeast: Kyokai No. 6
Sake degree: -13.3
Acidity: 1.87
Alcohol content: 14.1
Apparently it was a rare sake there.
Now it is Shinsei! Niimasa! It's like "Shinsei!
I don't think there was that much Shinsei fever until a few years ago. ......
Japanese>English
きゃびあんぬ
.
<Series of drinks I've had but don't remember anything about them>.
Sake rice: Domestic rice
Rice polishing ratio: 60
Yeast: In-house preserved yeast
Sake degree: unknown
Acidity: Unknown
Alcohol content: 15 degrees Celsius
Japanese>English
きゃびあんぬ
.
<Series of drinks I've had but don't remember anything about them>.
Sake rice: Omachi from Okayama Prefecture
Polishing ratio: 55
Yeast: 149
Sake degree: +1
Acidity: Unknown
Alcohol content: 16%.
Japanese>English
きゃびあんぬ
.
<Series of drinks I've had but don't remember anything about them>.
Sake rice: Yamadanishiki/Nihonbare
Rice polishing ratio: 80
Yeast: Association 701
Sake degree: +1
Acidity: 2.5
Alcohol content: 14.5
Wooden vat x Nama-moto x White malt yellow
Japanese>English
きゃびあんぬ
.
<Series of drinks I've had but don't remember anything about them>.
Sake rice : Akita Sake Komachi
Rice Polishing Ratio : Koji rice 50%/Kake rice 55
Yeast : Akita yeast No.12
Sake Degree: +2
Acidity : 1.8
Alcohol content : 16
Japanese>English
きゃびあんぬ
.
<Series of drinks I've had but don't remember anything about them>.
Sake rice: Mino Nishiki produced in Gifu Prefecture
Rice polishing ratio: 60
Yeast: No. 10 yeast
Sake degree: +1
Acidity: unknown
Alcohol content: unknown
Japanese>English
きゃびあんぬ
.
<Series of drinks I've had but don't remember anything about them>.
Sake rice: Yamagata Prefecture's Sake Mirai
Rice polishing ratio: 33
Yeast: Ogawa No. 10/M310
Sake degree: -4
Acidity: 1.3
Alcohol content: 16.5
Japanese>English