Timeline
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
