Timeline
酔生夢死It's been an hour since I arrived, even though the store opens at 6pm.
It's already the second turn. And all groups have ordered
ordered "BASASHI (horse sashimi)" from the signature menu: ‼️
Of course, I ordered it myself.
I ordered the sake that goes well with "BASASASHI".
Good rice taste and umami ⭕️
And a little aggressive sharpness!
This is especially good with ginger, garlic, chopped leek, etc.
and condiments ⭕️
No wonder it is loved by restaurants for a long time. ‼️
It was launched in 1985, when there were still many sweet sake on the market. Since then, it has been a long seller for more than 30 years and is now enjoyed in more than a dozen countries around the world, including Japan, the U.S., Asia, and Europe.
Alcohol 15.0
Sake degree +12.0
Acidity 1.3
Amino acidity 1.2
Rice used: Gohyakumangoku (Toyama, Fukui)
Polishing ratio (Kake rice, Koji rice) 60%, 60
Yeast: Tokai No. 901
Sake mother: Rapid brewing 酔生夢死I always wanted to drink [Waetsu] ‼️
The friendly taste that lives up to the sake name: ⭕️
The depth of nostalgia that accepts any kind of food.
And a lingering aftertaste that makes you forget you've had it.
This is delicious ⭕️
The brewer's amazingness in making this a "restaurant only" sake.
The brewer is amazing ‼️
The partner is homemade potato salad.
→with a squeeze of lime ‼️
and [lamb cutlet]→delicious‼️
Alcohol content: 15%.
Ingredients: Rice (domestic), Rice malt (domestic)
Rice Polishing Ratio: 60 酔生夢死Fresh aroma and light mouthfeel
Pleasantly fruity acidity
The aftertaste is also light and long. ⭕️
I forgot that they also have Hachisen on the regular menu.
I asked them to pour it again.
The appetizer was duck. ‼️
Rice: Hanabukiyuki ■Polishing ratio: Koji: 55%, Kake: 60% ■Alcohol level: 14 degrees ■Sake meter: -6.0 ■Acidity: 1.5 酔生夢死New Year's Party 2nd Party
This extremely popular super-harsh ginjo sake is sold only at a limited number of about 50 specially contracted sake dealers nationwide. This azuki-colored labeled product is commonly known as "Aka-bakuren" and was the first "bakuren" and the standard from which the "bakuren series" was created.
Alcohol content: 17 to 18 degrees Celsius
Rice: 100% domestic rice
Polishing ratio 55
Yeast used: Ogawa No. 10
Sake degree +15 to +20
Acidity 1.0
Manager Onishi's top recommendation: ⭕️
As a great after-dinner drink from
One hundred years of solitude: ⭕️ 酔生夢死New Year's Party
All rice used is contract-grown rice and rice suitable for sake brewing
100% Gohyakumangoku (produced in Ishikawa Prefecture)
Rice polishing ratio 65
Production method: Yamahai brewing, Junmai, Nama, Unpasteurized
Alcohol degree 16
Sake degree +13
Acidity 2.0
Amino acidity 1.67 酔生夢死New Year's Party 2nd Party
Ingredient Rice Hokkaido rice
Alcohol concentration 16
Polishing ratio 70%.
Sake degree (+)3
Acidity 1.8 酔生夢死Second New Year's Party
The brand name "Kougetsu" is a very limited brand that is sold only at a handful of liquor stores among the sake breweries that carry "Daishinshu". It is sold at only a few stores in Japan.
Contract-cultivated rice Hitogochi 49 polished
Yeast used: Alps Yeast
Alcohol percentage 16 酔生夢死Launched with Kabishin Koyama
Alcohol content 17.0-17.9
Sake degree +8
Acidity 1.7
Amino acidity 1.2
Rice used: Akebono (Okayama), Gohyakumangoku (Shimane), Yamadanishiki (Hyogo)
Polishing ratio (Kake rice, Koji rice) 60%, 60
Yeast Kumamoto yeast Bornの初雪 しぼりたて 五百万石純米大吟醸原酒生酒にごり酒 酔生夢死Launched with Mr. Kamishin Koyama
Rice: Gohyakumangoku from Fukui Prefecture ■Polishing ratio: 50% ■Alcohol level: 16 酔生夢死Launch with Mr. Kabishin Koyama
Rice used
Koimomiji (produced in Hiroshima Prefecture)
Rice polishing ratio
65
Alcohol content
13.5 degrees Celsius
Sake
-53
Acidity
2.1
Yeast used
Kumamoto yeast 酔生夢死Launch with Mr. Kabishin Koyama
Rice used
Koji rice: Omachi (Satoumi rice) / Kake rice: Akebono (Satoumi rice)
Rice polishing ratio
Koji rice: 50% / Kake rice: 58
Alcohol content
16 degrees Celsius
Sake Degree
-3.5
Acidity
1.5
Yeast used
In-house yeast 酔生夢死Launch with Mr. Kabishin Koyama
Rice polishing ratio
70% (the highest percentage of rice polished)
Alcohol content
14 degrees Celsius
Limited edition of 240 bottles 酔生夢死Enoki Sake Brewery Association, Launch
Rice polishing ratio 55
Sake degree +4
Acidity 1.7
Amino acidity 1.2
Alcohol content 15
Rice used: Domestic rice 酔生夢死Enoki Sake Brewery Association, Launch
Sake degree] +2
Acidity] Not disclosed
Alcohol content] 15.5
Rice】Koji rice, Kake rice 100% Hokkaido grown Kitashizuku
Polishing ratio] 55 酔生夢死Enoki Sake Brewery Association, Launch
Pioneer brewery of all junmai sake
RE:LaCTO" is a coined word mixing "relax" and "lacto" (lactic acid bacteria).
Alcohol content: 14.2%.
Sake strength: -3
Acidity: 2.0
Rice: Yume-Nishiki
Rice polishing ratio: 60 酔生夢死Enoki Sake Brewery Association, Launch
Alcohol 15%.
Sake degree +3
Acidity 1.4
Amino acidity 1.5
Rice used: Chiyonishiki, others (Fukushima), Gohyakumangoku (Toyama, Fukushima)
Polishing ratio (Kake rice, Koji rice) 69%, 65% (super flat rice polishing)
Yeast In-house yeast 酔生夢死Enoki Sake Brewery Association, Launch
Ingredient Rice
INGREDIENT Akita Sake Komachi / Akitasakekomachi
TASTE TYPE
TYPE OF FLAVORRipe taste, smooth
RICE POLISHING RATIO
50% RICE POLISHING RATIO
ALCOHOL OF VOLUME
ALCOHOL OF VOLUME16.0-16.9%.
Sake Degree
SMV+5
ACIDITY
ACIDITY1.8
recommended drinking temperature
SERVE0-5℃ or 5-10℃. 酔生夢死Rice polishing ratio 55
Sake degree +4
Acidity 1.6
Amino acidity 1.1
Alcohol content 15
Rice used: Domestic rice 酔生夢死Alcohol content: 17%.
Sake degree +5.0
Acidity 1.6
Ingredient rice: Gin-no-Yume (produced in Kochi)
Polishing ratio 50%. RecommendedContentsSectionView.title
