Born吟撰 純米吟醸
肥後の酔い子
With my father.
Type Junmai Daiginjo-shu
Polishing ratio 50%.
Ingredient rice: 100% Yamadanishiki
Alcohol 15%.
Japanese>English
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KamoshibitokuheijiEAU DU DESIR
肥後の酔い子
Elegant - sigh ✨
Alcohol content: 16%.
Ingredients: Rice (domestic), Rice Koji (domestic)
Polishing ratio: 50%, 100% Yamadanishiki
Japanese>English
肥後の酔い子
We had it! Delicious!
Alcohol content 17%,
Polishing ratio 70-75%,
Sake strength 0 to +1,
Acidity 1.6,
Amino acidity 2.4,
Brewing alcohol added,
Fire-quenching
Japanese>English
Kyohime大吟醸 低温生貯蔵
肥後の酔い子
We had it! Delicious~!
Rice: Yamadanishiki
Sake degree: 15
Sake degree: +1.0
Acidity: 1.4
Amino acidity: 1.2
Japanese>English
久米桜生もと純米 招き狼さん
肥後の酔い子
This was also served hot.
It was crisp and made the meal more enjoyable 🫡.
Brewing year (vintage) 2016 (28BY) + 2017 (29BY)
Rice: Yamadanishiki produced in Yatsugo, Tottori Prefecture
Polishing ratio 80
Yeast used: Kyokai No. 8
Sake degree +16
Acidity 2.8
Alcohol percentage 13.5
Japanese>English
久米桜純米 土の泳層 たんく(2)
肥後の酔い子
Heated sake today.
Brewing Year (VINTAGE) 2019 (1BY)
Rice: "Gohyakumangoku" from Yatsugo, Tottori Prefecture (Sake rice producer: Mr. Noriaki Konishi)
Rice polishing ratio 60
Sake degree +9.7
Acidity 2.2
Alcohol content 15
Japanese>English
Kotsuzumi路上有花 桃花 純米大吟醸
肥後の酔い子
I got it! Happy ✨
Sake quality: Junmai Daiginjo
Sake Rice/Polishing Ratio: Hyogo Kitanishiki/50
Ingredients: rice (domestic), rice malt (domestic)
Alcohol percentage: 15.5
Capacity: 720ml
Japanese>English
Tatsuriki米のささやき
肥後の酔い子
I received it! Thanks a lot, I cry!
Specified name
Daiginjo-shu
Ingredients
Rice, rice malt, brewing alcohol
Rice polishing ratio
50
Rice used
Yamadanishiki produced in the special A district of Hyogo Prefecture
Alcohol content
17% (%)
Acidity
1.5
Sake Degree
+3
Japanese>English
肥後の酔い子
Delicious 😋
Specified Name
Junmai Ginjo Sake
Ingredients
Rice, rice malt
Rice polishing ratio
60% (the highest ratio of rice used in the brewing process)
Rice used
Yamadanishiki (Domaine Sakura Yamadanishiki) produced in Sakura City, Tochigi Prefecture
Alcohol content
14% (with a minimum of 5% alcohol by volume)
Japanese>English
肥後の酔い子
I finally had a drink!
Ingredients ... Rice (domestic), Rice Koji (domestic)
Ingredient ... 100% domestic rice
Rice polishing ratio ... 55
Alcohol content ... 16-17%.
Japanese>English
肥後の酔い子
Honjozo, Namafume
Rice polishing ratio 70%.
Alcohol content 15
Ingredients: Rice, rice koji, brewing alcohol
100% Niigata rice
Japanese>English
肥後の酔い子
Kochi Prefecture at the Hirome Market
Rice: Gin-no-Yume or Yamadanishiki (domestic)
Rice polishing ratio / 50%.
Alcohol content/15%.
Sake meter / -4, Acidity / 1.4, Amino acidity / 1.0
Japanese>English
肥後の酔い子
Kochi Prefecture at the Hirome Market!
Rice: Yamadanishiki (domestic)
Rice polishing ratio/70
Alcohol/13.0
Sake meter degree/+8.0
Acidity/1.55
Amino acidity/0.9
Yeast used/AC95 (Kochi yeast)
KA-4 (Kumamoto yeast)
Japanese>English
Atagonomatsuひと夏の恋 純米吟醸
肥後の酔い子
*Rice used: Hitomebore grown under contract in Miyagi Prefecture
Rice polishing ratio: 55
Sake meter rating: +3
Acidity: 1.6
Alcohol content・・・15
Japanese>English
肥後の酔い子
Fruity and refreshing!
I had it with sashimi and it was great.
Ingredients: Japanese rice
Rice polishing ratio: 60
Alcohol percentage: 15
Sake type: Junmai Ginjo
Japanese>English
肥後の酔い子
With tin cups newly purchased for chilled sake!
Ingredients Yamadanishiki/Saga no Hana
Rice polishing ratio 55
Alcohol level: 16 degrees Celsius
Japanese>English
肥後の酔い子
A gift! Easy to drink ^_^
It's soooooooooooooooooooooooooooooooo good!
Alcohol content
15 degrees Celsius
Ingredients
Rice (domestic), rice malt (domestic), brewing alcohol
Rice polishing ratio
50
Sweet and spicy taste
Slightly dry
Japanese>English
肥後の酔い子
Specified name
Ginjo
Rice (Polishing ratio)
Gohyakumangoku (Koji rice 50% / Kake rice 55%)
Alcohol content
15 degrees Celsius
Sake Degree
+5.0 *This is a design value and is subject to change.
Acidity
1.1 *This is a design value and is subject to change.
Japanese>English
肥後の酔い子
Pref.: Saga
Alcohol percentage: 17
Junmai-shu with a good balance of rice flavor and acidity.
Japanese>English
肥後の酔い子
Made from rice grown with less fertilizer, Gohyakumangoku■ AL: 15%■Polishing ratio: 55%■Nihon-shudo: +3■Acidity: 1.3This is a gem brewed in the ginjo style, in which fermentation is carried out slowly at low temperatures. It has a clean, soft mouthfeel with an outstanding flavor of rice.
Japanese>English