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酔生夢死
Masuya-kai
across the bar
sushi, soba noodles and miso soup with aosa seaweed ⭕️
Alcohol 15%.
Sake degree +6.0
Acidity 1.3
Amino acidity 1.1
Rice used: Gohyakumangoku (Toyama, Fukui)
Polishing ratio (Kake rice, Koji rice) 60%, 60
Yeast: Tokai No. 901
Sake mother: Rapid brewing
Japanese>English
酔生夢死
Rice : Yamadanishiki produced in Hyogo Prefecture
Rice polishing ratio : Koji 50%, Kake 55
Sake Degree : +7
Acidity : 1.7
Alcohol content : 16
Sushi after a long time
Japanese>English
酔生夢死
Alcohol content 16%.
Sake degree +7
Acidity 1.6
Amino acidity 1.4
Rice used: Ginbuki (Shiga), Yamadanishiki (Hyogo, Shiga)
Polishing ratio (Kake rice, Koji rice) 60%, 60
Yeast: Kyokai No. 9
Slightly milder than last year
Classic dry taste
Japanese>English
酔生夢死
Alcohol content 15%.
Sake degree +6.0
Acidity 1.3
Amino acidity 1.1
Rice used: Gohyakumangoku (Toyama, Fukui)
Polishing ratio (Kake rice, Koji rice) 60%, 60
Yeast: Tokai No. 901
Sake mother: Fast brewing
Excellent sharpness
Japanese>English