肥後の酔い子's Profile

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

Senkin無垢

せんきん Tochigi

6/10/2023, 9:55:13 AM

6/10/2023

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

Hououbiden純米吟醸酒

Kobayashi Shuzo Tochigi

6/9/2023, 9:39:08 AM

6/9/2023

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

Kikusui菊水の辛口

Kikusui Shuzo Niigata

6/6/2023, 11:16:15 AM

6/6/2023

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

Keigetsu純米大吟醸

土佐酒造 Kochi

6/3/2023, 10:02:57 AM

6/3/2023

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

Suigeiれのわ

Suigei Shuzo Kochi

6/3/2023, 9:58:56 AM

6/3/2023

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

肥後の酔い子

Atagonomatsuひと夏の恋　純米吟醸

Niizawa Jozoten Miyagi

5/31/2023, 10:15:15 AM

5/31/2023

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

ZakuZ 純米吟醸

Shimizuseizaburo Shoten Mie

5/28/2023, 10:21:44 AM

5/28/2023

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

Shichida純米吟醸

Tenzan Shuzo Saga

5/14/2023, 9:31:46 AM

5/14/2023

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

Echigosakura大吟醸

Echigozakura Shuzo Niigata

5/6/2023, 11:42:32 AM

5/6/2023

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

Kubota千寿

Asahi Shuzo Niigata

5/5/2023, 9:13:11 AM

5/4/2023

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

Shichida

Tenzan Shuzo Saga

5/3/2023, 11:30:06 AM

5/3/2023

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

Kintsuru風和

Kato Shuzouten Niigata

5/3/2023, 10:41:02 AM

5/3/2023

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

肥後の酔い子

Maboroshi誠鏡

Nakao Jozo Hiroshima

5/3/2023, 10:35:06 AM

5/3/2023

肥後の酔い子

Sake degree ±0 Rice polishing ratio 45 Alcohol 16~16.9 Sweetness: Somewhat dry How to enjoy: Chilled

Japanese>English

肥後の酔い子

羽州乃杜Faucon出羽の里

浜田 Yamagata

4/30/2023, 10:01:08 AM

4/30/2023

肥後の酔い子

Raw rice：Yamagata prefecture Izumo no Sato 100% White rice：57% Fermentor：Yamagata yeast (KA) Association No.18 Japanese alcoholic strength: Acidity: A L C : 15 degrees

Chinese>English

肥後の酔い子

Ishizuchi純米吟醸　山田錦50

Ishizuchi Shuzo Ehime

4/28/2023, 9:49:06 AM

4/28/2023

肥後の酔い子

Ingredients: Rice, Rice malt Alcoholic Beverage: 16 degrees Celsius Acidity: 1.6 Sake Degree: +3.5 *Rice: Yamadanishiki from Hyogo Prefecture Rice Polishing Ratio: 50 Shipping date: April 2023 Packing: No box Place of Origin: Ishizuchi Shuzo, Saijo City, Ehime Prefecture

Japanese>English

肥後の酔い子

Kuromatsu HakushikaきらとろGOLD 純米吟醸

Tatsumahonke Shuzo Hyogo

4/22/2023, 11:14:33 AM

4/22/2023

肥後の酔い子

Sake quality: Junmai Ginjo-shu / Nama-shu Alcohol percentage: 16% to 17% * Sake degree: -5 * Acidity: 1.6 Rice polishing ratio: 60

Japanese>English

肥後の酔い子

千代の園純米吟醸　菊池川

Chiyonosono Shuzo Kumamoto

4/21/2023, 10:40:18 AM

4/21/2023

肥後の酔い子

The Rice! Ingredients: Rice (naturally grown in Kumamoto Prefecture), malted rice Yeast used: Kumamoto yeast Water: Water from Shiiba River at the foot of Happogatake Alcohol 15%. Rice polishing ratio 55 Sake degree +4 Acidity 2.5 Toji: Yoshihiro Inaba

Japanese>English

肥後の酔い子

Kameizumi

Kameizumi Shuzo Kochi

4/14/2023, 11:25:34 AM

4/14/2023

肥後の酔い子

It was so good that I bought a bottle this time.

Japanese>English

肥後の酔い子

Kameizumi

Kameizumi Shuzo Kochi

4/8/2023, 11:13:37 AM

4/8/2023

肥後の酔い子

Pineapple already. Alcohol content 14%. Sake degree -15 to -8 Acidity 1.5-2.0 Amino acidity 0.9-1.2 Rice used: Hachitan-Nishiki (Hiroshima) Polishing ratio (Kake rice, Koji rice): 50%, 50% Kochi yeast (CEL-24)

Japanese>English

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