酔生夢死
Agricultural College Association, yam roundup, oga birth: ‼️
Rice： Gohyakumangoku, Asahi no Yume
Rice polishing ratio: 60
Alcohol: 16%.
Sake degree: +3
Acidity: 1.0
Japanese>English
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酔生夢死
Agricultural College Association, yam roundup, Oga birth: ‼️
Alcohol 15.0-15.9
Sake degree +4.0
Acidity 1.7
Amino acidity around 1.1
Rice used: Miyamanishiki, Yamae-Nishiki, Yamadanishiki
Polishing ratio (Kake rice, Koji rice) 55%, 55
Yeast: No.7 in-house strain, Kyokai No.1801
Sake mother: Rapid brewing
Japanese>English
吉報シモサ
旭川の隣町東川で生産した彗星を佐賀県の東鶴酒造で製造した小川商店のブランド酒。青木さんと尾上さんが作ったのでこの銘柄。飲んでみるとコチラも甘さ控えめの旨み重視で食中酒向きの味。飲みやすいけど晩酌向きではないかなぁ、しかし居酒屋でこう言うスッキリ系飲んでしまうと飯が進みます。
吉報シモサ
This is the first Yuki no Bijin I have had since I had it in Hakodate.
It is still crisp, dry, and slightly sweet, but the spiciness does not linger so much that it is easy to drink. It is delicious with rice.
Japanese>English
酔生夢死
Mr. Deguchi and ❗️
Alcohol content 13% (undiluted)
Rice: 100% Yamadanishiki
Rice polishing ratio 60
Pouring: Hi-ire
Another GANKI "ANOTHER".
The theme of 2024, which is a re-design of the previous 2023, is "Refreshing.
Japanese>English
酔生夢死
Mr. Deguchi and ❗️
The rice is 65% milled "Asahi no Yume". It was bred as the successor to "Tsuki no Hikari," Tochigi's recommended rice, which, while resistant to disease, has been described as the cheapest rice in Japan. Named "Asahi no Yume" so that the rice would be as delicious as the "Rising Sun," it is now loved by the people of Tochigi as a delicious rice that receives an A grade for eating quality every year.
Ingredients: Rice, rice malt
Rice Polishing Ratio: 65% (Asahi no Yume produced in Tochigi Prefecture)
Alcohol content: 14%.
Japanese>English
酔生夢死
Shinshin ✖︎ and overturned 1st meeting
Ingredient rice Satoumi rice/ Omachi 17
Satoumi rice/Akebono 83
Alcohol content 13%.
Polishing ratio 50/58
Sake degree -3.5
Acidity 1.6
Japanese>English
knich
It is a delicious sake with just the right amount of spiciness and a clean aftertaste.
Japanese>English
酔生夢死
Slight grapefruit aroma
Moist mouthfeel
Moderate sweetness
Fresh acidity
Lingering dashi-like umami flavor
Japanese atmosphere
Dry food sake ⭕️
It is more ⭕️ if it returns to room temperature for a while.
It becomes more nostalgic.
Made with "En no Mai," a new rice suitable for sake brewing developed by Shimane Prefecture over the past 15 years.
Alcohol 16%.
Sake degree +2
Acidity 1.8
Amino acidity 0.9
Rice used: En-no-Mai (Shimane)
Polishing ratio (Kake rice, Koji rice) 60%, 60
Yeast: Kyokai 1401
Komai shichimi soy sauce mayo, octopus cucumber, fried rice
chicken chap peppers maitake mushrooms, tofu miso soup
Japanese>English
酔生夢死
Rice: Miyamanishiki from Nagano Prefecture ■Polishing ratio: 60% ■Alcohol level: 15% ■Nihonshu level: +6.0 ■Acidity: 1.7
Japanese>English
酔生夢死
Every tank of Yamama, every tank of Yamama is a challenge product. It is shipped at the best possible time, so it is not shipped in order from the first tank of brewing.
Rice used: Gohyakumangoku and Koshibuki
Rice polishing ratio 60
Alcohol content 17
Tanno-san caught a black rockfish: ⭕️
Japanese>English
酔生夢死
Rice：domestic rice
Rice polishing ratio: 65
Sake degree: +5.5
Acidity: 1.5
Yeast: Kyokai No. 901
Alcohol content: 15-16 degrees
Smoked Sakura Trout caught by Mr. Tanno: ⭕️
Japanese>English
酔生夢死
Women's 🌽 Association
Rice: Higashikawa Comet
Polishing ratio 50%.
Alcohol content 16
Sake degree +2
Japanese>English
酔生夢死
🌽Women's Club
Ingredient rice
Saga no Hana
Rice polishing ratio
60
Alcohol content
15％ (15%)
Tanno-san Tuna Nakatoro
Japanese>English
酔生夢死
Kitano-Nishiki, Fukuji no Kai
Sake Degree +2
Ingredient rice: Hokkaido Ginpu
Polishing ratio 50%.
Acidity 1.7
Japanese>English
酔生夢死
Tuna party, 50 kg
Rice： Yamadanishiki (Sakura City, Tochigi Prefecture)
Rice Polishing Ratio： Koji Rice 50%, Kake Rice 60
Alcohol content: 14% (Unpasteurized)
Japanese>English
酔生夢死
Sake: Ogawa-san, meat: Shimizu Tokachi Waka Beef from Genki-san
■Rice: Omachi from Okayama Prefecture ■Polishing ratio: 65% ■Alcohol content: 15% There are two colors on the label and bottle cap: red and blue.
Imari flourished as a shipping port for Arita porcelain during the Edo period. Porcelain was called Imariyaki after the name of the shipping port, and was prized in Europe, where it was exported, under the names "IMARI" and "KOIMARI".
Ko-Imari Sake Brewery was founded in 1909, and the drapery shop that had been in business since the Edo period turned into a sake brewery at the end of the Meiji period (1868-1912).
The third generation named the brewery "Ko-Imari" and the fourth generation, Maeda, started the brand "Ko-Imari Mae/Koimari Saki" in order to move forward while respecting the history of the brewery and the region.
Japanese>English
酔生夢死
Alcohol content: 17
Sake Degree: -3.5
Acidity: -0.01
Rice：Koshitanrei, Yamadanishiki
Rice polishing ratio: 55
Brewed with Niigata No. 9 yeast
Grilled corn we picked this morning!
Tanno-san's treasured Kinki was also the best!
Japanese>English
酔生夢死
Alcohol content 15
Rice used: Saganohana, Reihou
Polishing ratio 60
Yeast used: k14, k1801
Sake meter degree -1
Acidity 1.5
The well used to be 10 meters deep.
The well was dug down to a depth of 100 meters to produce soft water.
Japanese>English
酔生夢死
Alcohol content 16%.
Sake degree 0
Acidity 1.7
Ingredients: Raw material rice: Hachitan-Nishiki
Polishing ratio 60
Association No. 901
Japanese>English