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
SakenowaRecord your sake experiences and discover your favorites
Registered Date
Check-ins
97Favorite Brands
0Most Check-in Brands
Venues With Most Check-Ins
Timeline
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
Ishizuchi純米吟醸 山田錦50
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
Kuromatsu HakushikaきらとろGOLD 純米吟醸
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
千代の園純米吟醸 菊池川
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
It was so good that I bought a bottle this time.
Japanese>English
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
肥後の酔い子
Sake quality: Junmai Daiginjo
Product Name：Kourin 2023-1 Ingredient：Rice (domestic), Rice malted rice (domestic)
Rice used for Sake：100% Dewa Sanzu
Sake Rice Producing Region：Yamagata Prefecture
Rice Polishing Ratio：50
Yeast used: Yamagata yeast
Sake Degree : -10.0
Acidity: 1.5
Amino acidity: 1.0
Alcohol content: 15.6
Japanese>English
肥後の酔い子
Ingredient rice: ・・・・ 100% Ooseto produced in Kagawa Prefecture
Rice polishing ratio: 60
Sake degree - +3.5
Acidity: ・・・・・1.3
Alcohol content・・・15 degrees
Japanese>English
肥後の酔い子
Capacity] 720ml
Rice used] Yamadanishiki
Polishing ratio] 35
Sake meter] +7
Acidity] 1.8
Amino acidity] 1.0
Japanese>English
肥後の酔い子
Specified name Daiginjo-shu
Specification Hi-iru
Brewer: Maruo Honten
Production area Kotohira-cho, Kagawa Prefecture
Ingredients: Rice, rice malt, brewing alcohol
Rice used: Yamadanishiki produced in Hyogo Prefecture
Polishing ratio 35
Yeast used: Akita Konno No.24
ALC 17-18 degrees
Acidity 1.8
Sake degree +1
Capacity 720ml
Japanese>English
肥後の酔い子
Alcoholic Beverage: 14 to 15 degrees Celsius
Ingredients: Rice (domestic Oceto), Rice malt (domestic rice)
Rice polishing ratio: 55
Sweetness/Dryness: Dry ●Type: Mellow Sake
Japanese>English
肥後の酔い子
Item: Sake (Unblended)
Volume: 720ML
Alcohol content : 13
Rice Polishing Ratio : Koji Rice 50%, Kake Rice 58
Ingredients : Rice, Rice malt
Producer : Kabishin Shuzo Co.
Japanese>English
肥後の酔い子
Capacity: 720ml / 1800ml
Degree of alcohol content: 14
Item : Sake
Ingredients : rice (domestic), rice malt (domestic)
Brewing alcohol
Japanese>English
肥後の酔い子
Alcohol percentage] 16.5
Rice] Strong rice
Rice polishing ratio] 40
Sake meter】+1.0
Japanese>English
肥後の酔い子
Alcoholic Beverage 15%.
Ingredients: Rice, Rice malt
Ingredient Rice Yamadanishiki (100% domestic)
Polishing ratio 55
Japanese>English
肥後の酔い子
[Trade Name]
Tenshoi Junmai Daiginjo (Japanese Junmai Daiginjo)
［Breed］
Japanese Sake Junmai Daiginjo
［Volume］720ml
［Production area］ Shimane Prefecture
［Kura】Itakura Brewery
［Source material］Norio-cho
［Spermatozoa Azoa］50%
［Japanese Sake Level］-
［Acidity］-
［Alc. degree］15 degrees
Chinese>English