Timeline
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. 誉池月八反錦60 しぼりたて純米生酒中取り槽しぼり 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 酔生夢死【Rice】Nagano Misan Nishiki 100%
【Fine rice 歩合】55%【Yeast】No.9
【Japanese alcoholic strength】＋7【Acidity】1.6 酔生夢死Alcohol content: 17
Sake Degree: -3.5
Acidity: -0.01
Rice：Koshitanrei, Yamadanishiki
Rice polishing ratio: 55
Niigata No. 9 Yeast
Masaaki Association 酔生夢死Ingredients] Rice / Rice malt
Alcohol Consistency】 Less than 16～17
Rice (malted rice)] Hachitan Nishiki
Rice used (malted rice)】 Hachitan-Nishiki
Polishing Ratio】 60
Polishing ratio (koji rice)] 60
Yeast】 No.901
Sake meter】 0
Acidity】 1.7
Masaaki Association 酔生夢死Ingredient rice: Yumenokou
Alcohol 16%.
Rice polishing ratio 60
Sake meter degree --- 1.7
Acidity 1.7 酔生夢死Rice Source : "Gohyakumangoku" produced in Nanao, Ishikawa (Koji rice)
Rice used for making rice : "Notohikari" produced in Hakui, Ishikawa (Kake rice)
Rice Polishing Ratio : 60% (Koji), 58% (Kake)
Sake meter degree : +5.0
Acidity: 2.0
Amino acidity: -3.0
Yeast used: Association No. 9 yeast
Alcohol percentage: 17 酔生夢死Alcohol content: 15
Sake meter: +2.0
Acidity: 1.8
Rice used: Kitashizuku
Rice polishing ratio: 60
No.6 yeast
Niseko is even more eye-catching these days! 酔生夢死Rice: 100% Gohyakumangoku produced in Niigata Prefecture
Rice polishing ratio: 60
Alcohol content: 17%. 酔生夢死Rice used: Hitogochiki from Shinshu
Rice polishing ratio: 55
Alcohol content: 16 酔生夢死Rice / Matsuyama-Mitsui Polishing ratio / 55
Alcohol/16.0 Japan Sake Degree/+1
Acidity/1.4, Amino acidity/0.5
Yeast used/AC-95 (Kochi Prefecture yeast)
The brewing water used is the subsoil water of the Nahari River, which originates deep in Yanasegashi, one of the three most beautiful forests in Japan. 酔生夢死Rice : Takane-Nishiki
Rice polishing ratio : 60
Alcohol content : 17
This sake is brewed with locally grown rice in Yamama, and named "Yamama" (meaning "between the mountains" in Japanese), as it is brewed without any compromise and is an unfiltered, unadulterated sake that embodies the "ultimate taste" that Yoshinori Takeda seeks. 酔生夢死Alcohol content: 18
Sake meter degree: +6.0 Acidity: 2.0
Rice: Gohyakumangoku Polishing ratio: 60
Warmed sake 酔生夢死Raw rice National rice
Fine rice 70%
ALC 16 degree
Japaneseness -6.8
Acidity 1.9 酔生夢死100% Hitogochi rice produced in Nagano Prefecture
Rice polishing ratio 55
Alc. 17% alcohol by volume 酔生夢死Rice used: Yamadanishiki
Polishing ratio・・・Koji rice: 50%/Kake rice: 55
Sake meter degree
Acidity
Alcohol Content・・・・16 酔生夢死Rice used: 100% Etsuyofuji
Rice polishing ratio: 60
Sake meter degree: Not disclosed
Acidity: Not disclosed
Alcohol content: 15%.
Yeast used: Shizuoka yeast NEW-5 酔生夢死Rice polishing ratio: 55%, alcohol content: 16-17%.
Sake rice: Hokkaido Comet
酔生夢死Japanese alcoholic strength: +3
Acidity：1.7
Raw rice：Yamada Nishiki from Tokushima
Fine rice：65%
Alcool degree：15% 酔生夢死Ingredient rice
Higashikawa Comet
Rice polishing ratio
50% (of the total)
Yeast
Not disclosed
Sake Degree
Not disclosed
Acidity
Not disclosed
Alcohol Content
16% alcohol by volume RecommendedContentsSectionView.title
