Timeline
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 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%. 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 酔生夢死Koji rice: 60% Gohyakumangoku, Kake rice: 60% Koshiibuki, AL 15 degrees 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 酔生夢死Alcohol content: 15 degrees
Rice used: Gohyakumangoku
Rice polishing ratio: 60
Sake meter: +9
Acidity: 0.9
酔生夢死Comet from Higashikawa Polishing ratio: 50
Producer: Kenta Aoki, Yasunori Onoe
Alcohol content: 16%. 酔生夢死Rice: 100% Ginpu, Polishing ratio: 50%.
Sake degree：+1 Acidity：2.0 Amino acid：1.2
Alcohol Content: 17 酔生夢死Alcohol content 15 degrees
Sake content +3
Acidity 1.8
Amino acidity 1.0
Rice used: Gohyakumangoku, Chiyonishiki (Toyama, Fukushima)
Polishing ratio (Kake rice, Koji rice) 69%, 65% (super flat rice polishing)
Yeast: Kyokai No.7
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Brewing water: Subsoil water of Mt. Adatara (medium soft water)
Notes: [Motsuri] Oars, etc. [Lactic acid bacteria] No additives
Warming temperature range Lukewarm (40°C) to hot (45°C) 酔生夢死Koji・Raw rice Kake・Raw rice Koji・Polishing ratio Kake・Polishing ratio
Home-grown Yamada Nishiki Hitomebore 50% 55
Alcohol level Sake level Acidity Yeast used
16.5% +5 1.4 JSA No.9
酔生夢死Alcohol content 17 degrees
Sake degree ±0
Rice: Comet produced in Kyowa-cho, Hokkaido
Rice polishing ratio 55
Acidity 1.5
A blend of MISHOP 1801 and 901 yeast was used. 酔生夢死Alcohol content] 15.6 [Sake content] +10.5 [Acidity] 2.5 [Rice used] 70% polished Hachitanishiki rice, 65% polished rice for processing [Yeast] Association 601 yeast (no bubbles yeast) 酔生夢死Sake content +6
Acidity 1.4
Alcohol content 15
Takehome-Fuji 65 酔生夢死Rice used: Sake future
Fine rice：Koji rice 50%, Kake rice 60%
Alcool degree：16 degrees
Sobriety：-4／Acidity：1.6／Amino acidity：0.9 酔生夢死Raw material: Homer Fuji 100%.
Rice polishing ratio: 65%.
Sake meter value: +6
Acid level: 1.4
Alcohol content: 15-16 degrees
Yeast: Shizuoka Yeast NEW-5, Kyokai No. 11
Mr. Tanno's birthday
nabe
Steaming and warming up is good too.
I'd like to drink it. 酔生夢死Koji, raw rice Kake, raw rice Kake, rice polishing ratio Kake, rice polishing ratio
Homegrown Yamadanishiki, Hitomebore 50%, 55%.
Alcohol Content Japanese Sake Content Acid Content Yeast used
16.5% +5 1.4 Association 9
Mr. Tanno's birthday
cold
standpoint
Onion Salad
Sashimi of mackerel
fried northern lights 酔生夢死R2.9.9 Celebrating Tuna
waterfall
+3 55% 酔生夢死R2.9.9 Celebrating Tuna
Alcohol Content 16%.
Sake meter value +3
Raw Rice: Tochigi-Gohyamangoku
Rice polishing ratio 60%. RecommendedContentsSectionView.title
