酔生夢死
Raw material rice: Gohyakumangoku and Koshiibuki
Rice polishing ratio: 60
Alcohol content: 17
Stewed pork cubes
Japanese>English
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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).
Japanese>English
酔生夢死
Rice used: All rice grown under contract
Yamada Nishiki 60% (from Naka-ku, Taka-cho, Hyogo Prefecture)
Kinmon Nishiki 40% (produced in Kijimadaira, Shimotakai-gun, Nagano Prefecture)
Polishing ratio 60%.
(Mixture ratio / Polishing ratio 50% 50%, 60% 50%)
Alcohol content 16 degrees
Sake degree +4
Acidity 1.4
Amino acidity 1.4
Japanese>English
酔生夢死
The photograph is from the past.
Material rice: Comet from Higashikawa Polishing ratio: 50
Producer: Kenta Aoki, Yasunori Onoe
Alcohol content: 16%.
Japanese>English
酔生夢死
Bottle photo from the past
Ingredients: Ihyakumangoku
Rice polishing ratio 60%.
Sake degree +4～5
Acidity 1.2～1.3
Alcohol level 15 degrees
Japanese>English
酔生夢死
Koji rice: 60% Gohyakumangoku, Kake rice: 60% Koshiibuki, AL 15 degrees
Japanese>English
酔生夢死
Raw Rice : Shonai Dewa Sanda (contract grown rice) Tatenogawa Sake Rice Research Association
Polishing ratio : 50
Yeast: Yamagata KA
Alcohol : 15～16
Sake degree : -2
Acidity: 1.4
Amino acidity : 1.0
Japanese>English
酔生夢死
Alcohol content: 15 degrees
Rice used: Gohyakumangoku
Rice polishing ratio: 60
Sake meter: +9
Acidity: 0.9
Japanese>English