Timeline
酔生夢死Rice used: Comet
Rice polishing ratio: 60
Alcohol content: 16%.
Sake degree: ---
Acidity: ---
Yeast: No.7 and No.14
The last one is heated sake.
The acidity and umami are just the right thickness.
You can drink as much as you want.
Finish with ramen salad 酔生夢死Alcohol content 15
Ingredient rice: Takashima Omachi
Rice polishing ratio 70%.
Nama-zake
Sake Degree -6.9
Acidity 2.1
Amino acidity 1.6
Yeast No. 6
From the moromi? Brown sugar-like sweetness
The aftertaste is long but very beautiful
The long but very clean finish is due to the high quality acidity.
White omelette Zangi 酔生夢死Sake Brewer: Takashima Shuzo (Shizuoka)
Rice：Homarefuji 100
Rice polishing ratio: 60
Sake meter degree：Not disclosed
Acidity: Not disclosed
Alcohol content: 15%.
Yeast used: Shizuoka yeast NEW-5
Delicious!
Light but exquisite flavor. You can also enjoy the temperature change.
Drink up before enjoying!
Tuna sashimi caught by Mr. Tanno Fried potatoes 酔生夢死Rice polishing ratio: 55%, alcohol content: 15
Hokkaido Comet
Classy sweetness and pleasant acidity.
The aroma is perfect for the first glass of white wine.
Tanno-san's oversized kama-yaki! 酔生夢死Rice used for making the rice : Mitobe Inazo
Rice Polishing Ratio : 60
Alcohol content : 15
Genghis Khan! 酔生夢死Ingredient Rice
Saga no Hana
Rice polishing ratio
60％ (60%)
Alcohol content
15％ (15%)
Mirin-boshi" grilled mackerel caught by Mr. Tanno 酔生夢死Alcohol content: 17
Sake Degree: -3.5
Acidity: -3.5
Rice used: Gohyakumangoku
Rice polishing ratio: 60 酔生夢死Ingredient Rice
Saga no Hana
Rice polishing ratio
60％ (60%)
Alcohol content
15％ (15% alcohol by volume) 酔生夢死Alcohol content: 17
Sake Degree: -3.5
Acidity: -3.5
Rice used: Gohyakumangoku
Rice polishing ratio: 60 酔生夢死Rice: "Takananishiki" produced in Niigata Prefecture
Rice polishing ratio: 60
Sake meter degree: 60
Acidity: 60
Amino acidity
Alcohol percentage: 17 酔生夢死Homegrown Gin-no-sato Oita Hinohikari 60% 60
Alcohol Degree Sake Acidity Yeast used
15.5% +4 1.5 Association No.7
Flounder caught by Mr. Tanno
Cheese Demi Tsukune 酔生夢死Alcohol content 16.6
Sake degree +5.0
Acidity 1.6
Ingredient rice: Gin-no-Yume (produced in Kochi)
Polishing ratio 50%.
Shimanto River headwaters famous water
Asparagus Tempura 酔生夢死Yasunari Nonaka, the 6th generation master brewer, has successfully revived the brewery!
Then in 2019, the torrential rains that hit Kyushu caused great damage, and at one point he considered closing the business, but he is a man who will not be defeated!
The soft and beautiful sake has many fans in our store. （This soft, beautiful sake has many fans in our store.)
Alcohol content: 16
Sake degree: +1
Rice: Higashikawa-cho Comet Polishing ratio: 50
Obake Gyoja Garlic Cold Tofu 酔生夢死Sake meter: +5/ Acidity: 1.5, Amino acid: 1.5/ Ingredients: Gin-no-Yume (Kochi Prefecture)/ Rice and rice malt/ Rice polishing ratio: 50%/ Alcohol level: 18 酔生夢死Rice polishing ratio 60
18% alcohol by volume
Rice (Koji) Yamadanishiki
(Kake) Hanaechizen
All rice is grown in Eiheiji-cho, Fukui Prefecture.
Sake meter degree +7 or thereabouts
One time only
Almost no information 酔生夢死Rice: Yamagata Prefecture, Izuwasanbana ■Polishing ratio: 60% ■Alcohol level: 14% ■Sake meter: -8.0 ■Acidity: 2.1 酔生夢死Rice used: Comet grown by Yasunori Onoe and Kenta Aoki in Higashikawa-cho
Polishing ratio 50%.
16% alcohol by volume
Asahikawa-Ogawa Shoten original sake 酔生夢死Alcohol content: 15%.
Sake content: +4
Acidity: 1.6
Rice type: Kitashizuku
Rice polishing ratio: 60
Kyokai No.6 酔生夢死Rice: Yamadanishiki from Tokushima Prefecture ■Polishing ratio: 60% ■Alcohol content: 14% ■Sake degree: 15.0 ■Acidity: 1.6 酔生夢死Rice type (Koji) Yamadanishiki
(Kake) Hanaechizen
All rice is produced in Eiheiji-cho, Fukui Prefecture.
Alcohol content 17
Sake degree +7 RecommendedContentsSectionView.title
