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
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酔生夢死
Alcohol content: 15%.
Sake content: +4
Acidity: 1.6
Rice type: Kitashizuku
Rice polishing ratio: 60
Kyokai No.6
Japanese>English
酔生夢死
Rice: Yamadanishiki from Tokushima Prefecture ■Polishing ratio: 60% ■Alcohol content: 14% ■Sake degree: 15.0 ■Acidity: 1.6
Japanese>English
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
Japanese>English
酔生夢死
Warmed sake
Rice used: "Yumenoko" from Tenei, Fukushima Prefecture
Polished 65%.
Specified name sake, etc. Junmai/Hot sake
Frequency: 16 degrees
Japanese>English
酔生夢死
Rice used: Yume-no-Ko
Polished 55
Specified name sake, etc. Special junmai/hi-ire sake
Frequency: 16 degrees
With heated sake
Pork belly kimchi nabe
Japanese>English
酔生夢死
Raw material rice: Gohyakumangoku and Koshiibuki
Rice polishing ratio: 60
Alcohol content: 17
Stewed pork cubes
Japanese>English
酔生夢死
Aged for 1 year by Sakasugawa-san
Alcohol content 16
Rice used: Comet produced in Higashikawa-cho
Rice polishing ratio 50
Japanese>English
酔生夢死
Raw rice National rice
Refined rice 70%
ALC 16 degree
Sake level +1.3
Acidity 1.9
Chinese>English
酔生夢死
Alcohol: 16.5 degrees
Rice polishing ratio: 70% (Omachi)
Because "out-of-grade rice" is used, there is no indication of the specific name.
Yeast used: Tochigi yeast T-ND
Japanese>English
酔生夢死
Raw Rice:Banshu Yamada Nishiki
Polishing ratio:55
Sake degree:+2
Acidity: 1.55
Alcohol content: 16
Japanese>English
酔生夢死
Rice used: Sake Mirai "Miyamanishiki & Yamashu No.4" hybrid rice
Rice polishing ratio: 50% for koji rice, 60% for kake rice
Alcohol content: 16 degrees
Sake degree: -4 / Acidity: 1.6 / Amino acid degree: 0.9
Japanese>English
酔生夢死
Rice variety: 100% Omachi
Rice polishing ratio 60%.
Alcohol content 17 degrees
Sake degree +1 to +2
Japanese>English
酔生夢死
Rice type：Koji:Hanabuki Yuki Kake:Mashigura ■Polishing ratio：Koji:55% Kake:60% ■Alcohol content:16 degrees ■Nihonshudo:±0 ■Acidity:1.6
Japanese>English
酔生夢死
[Material] Yamada Nishiki, Yumichiken
［Spermatozoa-boosting］65%
［Japanese Sake Level］+3
［Acidity］1.8
［Alc. degree］1 5 degrees
Chinese>English
酔生夢死
Raw material rice: Yukijyojin (rice cultivated by our company)
Rice polishing ratio: 60
Alcohol content: 16%.
Japanese>English
酔生夢死
Raw rice Yamada Nishiki
Fine Rice 50%
ALC 16 degree
Japanese Sake + 0.2
Acidity 1.9
Chinese>English
酔生夢死
Alcohol content 16.5
Rice used Comet produced in Higashikawa-cho
Rice polishing ratio (Kake rice, Koji rice) 50/50
Japanese>English
酔生夢死
Fine rice 70%
ALC 16 degrees
Sake level -3.2
Acidity 1.6
Chinese>English
酔生夢死
Rice Polishing Ratio
55%.
Alcohol content
16 degrees
The name "Rizuru" was inspired by the French literary scholar A. Thibaudet, who called a reader who deeply appreciates literature a "rizuru" (close reader).
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