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
Japanese>English
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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
Japanese>English
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
Japanese>English
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
Japanese>English
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℃.
Japanese>English
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
Japanese>English
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%.
Japanese>English