きゃびあんぬ
.
<Series of drinks I've had but don't remember anything about them>.
Sake rice: Sake Mirai
Polishing ratio: 50%.
Yeast: Yamagata yeast
Sake degree: ±0
Acidity: 1.5
Alcohol content: 16%.
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>.
Sake rice: Hitomebore
Rice polishing ratio: 55
Yeast: unknown
Sake degree: +3
Acidity: 1.6
Alcohol content: 16%.
>>> Together apart <<<
You can't quarantine love !
Together apart !
You can't quarantine love!
It's a form of corona disaster love !
Japanese>English
きゃびあんぬ
.
<Series of drinks I've had but don't remember anything about them>.
Sake Rice : Koji rice - Yamadanishiki / Kake rice - Yume-Ichikyo
Polishing ratio : 60
Yeast : In-house cultivated yeast
Sake meter: +5
Acidity : 1.1
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: Aiyama from Hyogo Prefecture
Polishing ratio: 50%.
Yeast: Yamagata yeast
Sake meter: -6
Acidity: 1.6
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 : Gohyakumangoku
Rice Polishing Ratio : Koji Rice 55%/Kake Rice 58
Yeast : HGS-02
Sake Degree: +10
Acidity : 1.6
Alcohol content : 15
Japanese>English
きゃびあんぬ
.
Gold / Junmai Daiginjo
Sake rice: Miyamanishiki produced in Kitaazumi-gun, Nagano
Rice polishing ratio: 49
Alcohol content: 15% alcohol by volume
Black / Junmai-Genshu
Sake rice: Miyamanishiki produced in Azumi-gun, Nagano
Polishing ratio: 65
Alcohol content: 17%.
White / Junmai-shu
Sake rice: Miyamanishiki produced in Azumi-gun, Nagano
Polishing ratio: 65
Alcohol content: 12% abv.
Mr. Wagyo is a recycling-oriented farmer.
Japanese>English
きゃびあんぬ
.
<Series of drinks I've had but don't remember anything about them>.
Sake rice: Omachi
Polishing ratio: 50%.
Yeast: unknown
Sake degree: unknown
Acidity: unknown
Alcohol content: 15 degrees Celsius
Japanese>English
AbekanKAERU aromatic NOUVEAU 2020
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: 15%.
Japanese>English
きゃびあんぬ
.
<Series of drinks I've had but don't remember anything about them>.
Sake rice: Yumeko
Rice polishing ratio: 60
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>.
Sake rice: Yumesasara produced in Tochigi Prefecture
Rice polishing ratio: 55
Yeast: K1401
Sake meter: +3
Acidity: 1.7
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: Domestic rice
Rice polishing ratio: 65
Yeast: Red sake yeast
Sake degree: unknown
Acidity: Unknown
Alcohol content: 10 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 produced in Akaban City, Okayama Prefecture
Polishing ratio: 50%.
Yeast:
Sake degree: -3
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: Domestic rice
Rice polishing ratio: 55
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: Yamadanishiki from Hyogo Prefecture
Rice polishing ratio: 55
Yeast: Home cultivated yeast
Sake degree: +1
Acidity: 1.5
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 from Hyogo Prefecture
Rice polishing ratio: 40
Yeast: unknown
Sake degree: 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: Miyamanishiki
Polishing ratio: 60
Yeast: Yamagata yeast
Sake degree: ±0
Acidity: 1.7
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: Domestic rice
Rice polishing ratio: 50
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>.
BY'19 tank No.133
Polishing ratio: 50
Japanese>English
きゃびあんぬ
.
<Series of drinks I've had but don't remember anything about them>.
Sake rice: rice suitable for sake brewing cultivated under contract with Tenju Sake Rice Research Association
Polishing ratio: 45
Yeast: ND-4, a short fermentation yeast isolated from the University of Agriculture
Sake degree: +1.7
Acidity: 1.5
Alcohol content: 17-18%.
Japanese>English
きゃびあんぬ
.
<Series of drinks I've had but don't remember anything about them>.
Sake rice: Banshu Yamadanishiki
Polishing ratio: 44
Yeast: M310/Kyokai 1801
Sake meter: unknown
Acidity: unknown
Alcohol content: 16-17%.
Japanese>English