酔生夢死
【Rice】Nagano Misan Nishiki 100%
【Fine rice 歩合】55%【Yeast】No.9
【Japanese alcoholic strength】＋7【Acidity】1.6
Chinese>English
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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
Japanese>English
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
Japanese>English
酔生夢死
Ingredient rice: Yumenokou
Alcohol 16%.
Rice polishing ratio 60
Sake meter degree --- 1.7
Acidity 1.7
Japanese>English
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
Japanese>English
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!
Japanese>English
酔生夢死
Rice: 100% Gohyakumangoku produced in Niigata Prefecture
Rice polishing ratio: 60
Alcohol content: 17%.
Japanese>English
酔生夢死
Rice used: Hitogochiki from Shinshu
Rice polishing ratio: 55
Alcohol content: 16
Japanese>English
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.
Japanese>English
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.
Japanese>English
酔生夢死
Alcohol content: 18
Sake meter degree: +6.0 Acidity: 2.0
Rice: Gohyakumangoku Polishing ratio: 60
Warmed sake
Japanese>English
酔生夢死
Raw rice National rice
Fine rice 70%
ALC 16 degree
Japaneseness -6.8
Acidity 1.9
Chinese>English
酔生夢死
100% Hitogochi rice produced in Nagano Prefecture
Rice polishing ratio 55
Alc. 17% alcohol by volume
Japanese>English
酔生夢死
Rice used: Yamadanishiki
Polishing ratio・・・Koji rice: 50%/Kake rice: 55
Sake meter degree
Acidity
Alcohol Content・・・・16
Japanese>English
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
Japanese>English
酔生夢死
Rice polishing ratio: 55%, alcohol content: 16-17%.
Sake rice: Hokkaido Comet
Japanese>English
酔生夢死
Japanese alcoholic strength: +3
Acidity：1.7
Raw rice：Yamada Nishiki from Tokushima
Fine rice：65%
Alcool degree：15%
Chinese>English
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
Japanese>English
酔生夢死
Brewing Rice: 100% Omachi
Alcohol content: 16° - 17° C
Sake degree: +1 to +2
It is so good, you can't help but let your voice leak out.
Gentle sweetness and simple flavor ◎Temperature change
Tanno-san's salmon chanchan-yaki (grilled salmon caught by Mr. Tanno)
Mr. Yama's special mackerel sushi!
I remember how good it was, so I ordered it!
It was the most delicious sushi I've ever had!
I will definitely order it again next time!
Japanese>English
酔生夢死
Rice： Gohyakumangoku, Asahi no Yume
Rice polishing ratio: 60
Alcohol content: 16%.
Sake degree: +3
Acidity: 1.0
Ryo-san's favorite
We get a hot pot from Mr. Yama (I didn't know there were enough for one person).
The most popular miso
Soft umami and pleasant acidity
Japanese>English