Timeline
酔生夢死vocal recital
Rice: Yamadanishiki produced in Mie Prefecture
Polishing ratio: 35
◆Sake meter: -1.7 Acidity: 1.3 ◆Alcohol level: 16% ◆Yeast: In-house yeast
The "Yamada-Nishiki produced in Mie Prefecture" used in this sake was created in 1986 when Hisakazu Shigeto, the fifth generation brewer of Wakabisu, revived the "Yamada-Nishiki" sake rice in the Iga region.
Gizaemon, named after the founder, is the brewery's representative sake. 酔生夢死vocal recital
◆Rice: Yamadanishiki ◆Polishing ratio: 45
Sake degree: Sat. 0 Acidity: 1.6
◆Alcohol percentage: 16.5
This bottle, which is one of the top class in the Tasake series, is a valuable limited edition sake sold only once a year. 酔生夢死Daigin Kai
This meeting my best ‼️
Can't take your hand off the boar cup
Unique bluishness and sharpness
You'll want another sip soon‼️
Raw material rice: Yamadanishiki from Hyogo Prefecture
Polishing ratio: 35
◆Acidity: Undisclosed
Alcohol percentage: 16%.
Yeast used: Association 1801 yeast
TAMA-NABE" is the most particular product made by Tekkami Seishu, which is located in Shimane Prefecture, Japan. Tamanabe" is the name of Japanese iron used to make Japanese swords, and it is named after its sharp and deep taste. 酔生夢死vocal recital
◆Rice: Akita Sake Komachi ◆Polishing ratio: 35
Sake strength: -2 Acidity: 1.5
Alcohol percentage: 16
◆Yeast used: In-house yeast
This is a rare and renowned brewery that embodies the terroir, using only sake rice harvested from rice paddies within a 5-kilometer radius of the brewery. 酔生夢死vocal recital
The sake is designed for exhibition and has a completely different sake quality from the "ultimate food sake" concept of the brewery.
Rice polishing ratio 40
Sake degree -1
Acidity 1.2
Amino Acidity 1.2
Alcohol content 17
Rice used: Domestic rice
Yeast used: Miyagi B yeast 酔生夢死vocal recital
Type Junmai Daiginjo-shu
Original rice: Ginpu (Hokkaido)
Polishing ratio 50%.
Holding temperature 5˚C or less
Alcohol content 17
Sake degree 7
Acidity 2.0
Amino acidity 1.3
Ginpu" is a rice suitable for sake brewing grown only in Hokkaido. It inherits the crisp flavor characteristic of its parent variety, Hachitan-Nishiki.
Kochi yeast "AC-17 酔生夢死Daigin Kai (8)
Toast Sake
The volume of freshly pressed sake
◆Production area: Kanazawa city, Ishikawa pref.
Rice: Yamadanishiki grown under contract; Polishing ratio: 50%.
Sake meter degree: +5, Acidity: 1.5, Alcohol level: 16%, Yeast used: In-house yeast
This is a freshly squeezed, unpasteurized sake made using only the highest grade of sake rice, Yamadanishiki, which is grown under contract, and carefully brewed. This bottle is said to be the best of Kagatobi's seasonal sake, and is characterized by its refined aroma and taste covered with the freshness that only freshly pressed sake can offer. 酔生夢死Daigin Kai (7)
Brilliance, Yamada sweetness, lingering taste
Calculated perfect balance ⭕️
Many people say it is "quintessential
◆Production area: Iwakuni-shi, Yamaguchi ◆Rice: Yamada-Nishiki ◆Polishing ratio: 23
◆Acidity: Not disclosed ◆Alcohol: 15% ◆Yeast: Not disclosed
Using Yamadanishiki polished to the limit of 23%, we challenged ourselves to make the best Junmai Daiginjo. It has a gorgeous heady aroma, a beautiful honey-like sweetness on the palate, and a long, lingering aftertaste that finishes cleanly after swallowing. 酔生夢死Daigin Kai (6)
The highlight of the event, Otter 23 drinking comparison: ‼️
It's just a little bit, but it's not hard.
It was a little bit hard, but it was firm or thicker.
It has a lower alcohol content compared to domestic sake.
Is it balanced in terms of drinking comfort?
Provenance: New York
Rice: Yamadanishiki from Japan Polishing ratio: 23
◆Acidity: Undisclosed ◆Alcohol: 14% ◆Yeast used: Undisclosed
Asahi Shuzo has opened a new brewery in Hyde Park, New York and launched the U.S. brand "DASSAIBLUE". The concept of "DASSAI BLUE" is derived from the Japanese proverb "Blue is more blue than indigo", and the name was chosen to "surpass the original Otter made in Japan". 酔生夢死Daigin Kai (5)
The sense of Omachi is more mature than the image
Dry impression
As a fan of Omachi, I want it to be more assertive. ‼️
◆Production area: Omachi-city, Nagano pref.
Rice: Akaban Omachi, Polishing ratio: 40
◆Acidity: Not disclosed ◆Alcohol: 15% ◆Yeast: 1Y-7 AK-2
Kura no Ichinoya renewed its management structure in January 2022 and adopted a multi-toji system. After about a year of preparation, including renewal of facilities and construction of a new brewery to enable seasonal acid production, the flagship brand "Ryusuisen" was launched in 2023. Under the concept of "SAKE that maximizes the pleasure of eating," we are brewing sake that is more food-friendly, regardless of the genre of Japanese, Western, or Chinese cuisine. 酔生夢死Daigin Kai (4)
Chawanmushi (steamed egg custard) we had at this time was delicious~‼️
Place of Origin: Kure City, Hiroshima Prefecture
Rice: Hakutsuru-Nishiki produced in Hiroshima
Polishing ratio: 48
Sake meter reading: 1.4
Alcohol percentage: 16
Yeast used: Association No. 901
Hakutsuru-nishiki is a sake rice originally developed by Hakutsuru Sake Brewery to surpass Yamadanishiki, the king of sake rice. Sake breweries that boast of their high name recognition and technological prowess have begun using Hakutsuru-Nishiki to make sake, and are producing excellent sake. 酔生夢死Daigin Kai (3)
The only one in the lineup? The only one in the lineup?
The calm and smoldering Ginjo ⭕️
This is the best one to drink all the time: ‼️
I knew it was limited to 169 bottles.
The lot number is handwritten on the lower right corner of the label.
Place of origin: Kure City, Hiroshima Prefecture
Yamadanishiki from Hyogo Prefecture
Polishing ratio: 35
Sake meter: +3, Acidity: 1.4, Not disclosed
Alcohol percentage: 16
◆Yeast used: Hiroshima 2019
This sake is named after "Kissho Grass" which is said to bring good luck to the house when this flower blooms.
It is a very luxurious product made with Yamada-Nishiki produced in Yoshikawa-cho, Hyogo Prefecture and Hiroshima yeast. The rich acidity brings out the umami of the rice and the finish is crisp and clean, a perfect expression of the standard of sake. 酔生夢死Daigin Kai (2)
My No.1 in this lineup❗️
Great aroma is more white grape than cherry blossom⭕️
The refined sweetness of Aizan followed by a lingering aftertaste is also a good choice: ⭕️
◆Production area: Chikusei City, Ibaraki Prefecture ◆Rice: Aiyama ◆Polishing ratio: 29
◆Sake meter degree: +2 Acidity: 1.3 ◆Alcohol percentage: 16
Yeast used: Flower yeast (Tohno-Tansan Isolated strain)
From Raifuku, a long-established sake brewery with a 300-year history in Ibaraki Prefecture, this is an auspicious product made from the popular sake rice "Aiyama", also known as "phantom sake rice", polished to 29% to match the word "Fuku". The sake is brewed with flower yeast isolated from cherry blossoms, resulting in a refined and gorgeous aroma, and the smooth and elegant sweetness of Aizan. Ooyama蔵隠れR5全国新酒鑑評会金賞受賞酒大吟醸斗瓶取り無濾過 酔生夢死Daigin-kai
Gorgeous aroma reminiscent of Yamagata⭕️
Great sharpness, this is a gold medal winning sake. ❗️
Very popular at meetings ❗️
◆Production area: Yamagata City, Yamagata Prefecture ◆Rice: Yamagata Yuki-No-Megami ◆Polishing ratio: 35
◆Acidity: Not disclosed ◆Alcohol: 18% ◆Yeast: Yamagata FN/KA
The rice used for this sake has been changed from "Yamadanishiki" to "Yuki-Jojin" since 2020, and it has been awarded the Gold medal for three consecutive years. The top clear liquid of the sake was once collected in a tobin, racked to a 1.5 liter bottle, and then heated directly in the bottle to make a luxurious bottle that was processed for the sake to be exhibited. The sake is bottled without aging so that the aroma and flavor of the award-winning sake can be enjoyed as it is. 酔生夢死vocal recital
◆Production area: Yaizu City, Shizuoka Prefecture
Rice: Yamadanishiki produced in Tojo Akitsu
Sake meter degree: +3, Acidity: 1.25
Alcohol percentage: 16-17
Rice polishing ratio: 40
Yeast: Shizuoka yeast
This is a gem of a bottle, also known as a blue bottle, made entirely from Yamadanishiki produced in a section of "Furuya" in the Akitsu district of Tojo-machi, Hyogo Prefecture, which is also known as a special AAA rank Yamadanishiki. It is a gem of a bottle, also known as a blue bottle. 酔生夢死vocal recital
◆Place of Origin: Suzuka City, Mie Prefecture
◆Rice: Domestic rice ◆Polishing ratio: 50
◆Acidity: Not disclosed ◆Alcohol level: 15% ◆Yeast used: Not disclosed
Generally speaking, new sake has an image of being unpasteurized, but "Saku" is not made from unpasteurized sake at all, so you can enjoy its clear and gorgeous flavor while still having a fresh taste. Sake is made as new sake over a period of about four months, and the rice used for each sake may differ. 酔生夢死vocal recital
◆Production area: Iga City, Mie Prefecture
Rice: Yamadanishiki from Mie Prefecture, Japan Polishing ratio: 40
◆Acidity: Undisclosed ◆Alcohol percentage: 16
◆Yeast used: Undisclosed
Named after the season in which Matsuo Basho, a famous haiku poet from Iga, composed his poem, Waka Ebisu is a masterpiece of Daiginjyo made by polishing up to 40% Yamada-Nishiki produced in Mie prefecture and carefully acidified by the brewer for 10 years below zero. It has a youthful ginjo aroma as if it were new sake, and when you put it in your mouth, it spreads a mellow flavor that can only be achieved by aging. 酔生夢死vocal recital
◆Production area: Shiogama, Miyagi pref.
◆Rice: Yamadanishiki ◆Polishing ratio: 40
◆Sake meter degree: +1 Acidity: 11
Alcohol percentage: 16
Yeast used: Miyagi B3 yeast
This daiginjo from Saura Shuzo, a renowned brewery that carries on the traditions of the Nanbu style, is a crystallization of the Nanbu style tradition, simple yet dignified and dignified. The perfect balance between the mellow and elegant ginjo aroma, which is reminiscent of ripe melon or apple nectar, and the clear, calm taste will naturally make your cup go down a notch. 酔生夢死vocal recital
◆Production area：Asakuchi city, Okayama pref.
Rice: Satoumi rice Akihikari produced in Okayama
◆Polishing ratio: 50
◆Sake meter: -1 Acidity: 1.6 ◆Alcohol percentage: 16% ◆Yeast: Association No.901
This luxurious freshly squeezed sake is made from 100% "Satoumi Rice" Akihikari, which is produced by sowing "oyster shells" from the mineral-rich Seto Inland Sea in the rice fields to improve the soil and grow good, strong rice, and using all the "Nakadori" portion, which is of stable quality. It is a bottle with the characteristic flavor of akihikari rice and a faint gaseous sensation even though it is fire-aged. 酔生夢死vocal recital
◆Production area: Nemuro, Hokkaido
◆Sake Acidity: Undisclosed
Rice: Yamadanishiki from Hyogo Prefecture
Rice polishing ratio: 40
Alcohol percentage: 16-17
Yeast used: Not disclosed
This is Kitanokatsu's highest grade daiginjo-shu, bottled in a limited quantity of only 2000 bottles. It has been bottled in the traditional onno-zakura (warmed in an oven for about a year or so), and has an elegant ginjo aroma and a sharp, clean, dry taste. The rice used is Hyogo Prefecture-produced Yamadanishiki polished to 40%, and its elegant ginjo aroma and clean taste make it a true Daiginjo-shu. RecommendedContentsSectionView.title
