酔生夢死
Comet from Higashikawa Polishing ratio: 50
Producer: Kenta Aoki, Yasunori Onoe
Alcohol content: 16%.
Japanese>English
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酔生夢死
Rice: 100% Ginpu, Polishing ratio: 50%.
Sake degree：+1 Acidity：2.0 Amino acid：1.2
Alcohol Content: 17
Japanese>English
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)
Japanese>English
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
Japanese>English
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.
Japanese>English
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)
Japanese>English
酔生夢死
Sake content +6
Acidity 1.4
Alcohol content 15
Takehome-Fuji 65
Japanese>English
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
Chinese>English
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.
Japanese>English
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
Japanese>English
酔生夢死
R2.9.9 Celebrating Tuna
waterfall
+3 55%
Japanese>English
酔生夢死
R2.9.9 Celebrating Tuna
Alcohol Content 16%.
Sake meter value +3
Raw Rice: Tochigi-Gohyamangoku
Rice polishing ratio 60%.
Japanese>English
酔生夢死
R2.9.9 Celebrating Tuna
Raw Rice Yamada Nishiki, Akebonos
Rice polishing rate 50%.
ALC 16 degrees
Sake meter reading -1.6
Acidity 2.0
Japanese>English
酔生夢死
R2.8.6
Raw rice 5 million gokuoku
Rice polishing ratio 55%.
Alcohol Content 15.5
Sake meter value +1.6
Acidity: 1.3
This is a summer junmai ginjo sake made by the brewer using 100% of Gohyakumangoku from Eiheiji-cho.
Japanese>English
酔生夢死
R2.8.6
Alcohol Content 16
Rice used SAGA-NO-HANA
Rice polishing ratio 55
Sake meter reading -11
Acidity 3.2
Japanese>English
酔生夢死
R2.8.6
Alcohol Content 16
Rice used SAGA-NO-HANA
Rice polishing ratio 55
Sake meter reading -11
Acidity 3.4
The label, logo, and quality of the sake, Tootsuru Sake Brewing Company underwent a major reformation.
They focused on water, an important element in sake brewing.
The well, which used to be 10 meters deep, was made
We dug down to a depth of 100 meters and obtained soft water.
The quality of the drink was improved to an outstanding level.
Japanese>English
酔生夢死
R2.3.12
酔生夢死
R2.3.12
酵母T-ND（栃木-ニューデルタ）
愛知県誕生・あさひの夢
群馬、栃木で飯米として栽培
無加圧採り&微発砲&うすにごり
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