Timeline
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. 酔生夢死vocal recital
◆Production area: Tendo-city, Yamagata ◆Rice: Yamadanishiki ◆Polishing ratio: 45
Sake meter: +3, Acidity: 1.2, Alcohol level: 15%, Yeast: Ogawa yeast
This Shiboritate is a limited edition product available only at a very limited number of Dewazakura distributors. Only those daiginjos that meet the highest standards of quality are allowed to call themselves Yukimanma. 酔生夢死vocal recital
◆Production area: Sabae, Fukui ◆Rice: Yamadanishiki from Hyogo Prefecture ◆Polishing ratio: 20
◆Acidity: Not disclosed ◆Alcohol level: 16% ◆Yeast: KAT09
Named after the brewery's owner, Atsuhide Kato, this is a gem of a sake with 20% polishing (20% polishing), the highest polishing level of the brewery.
It is blended with sake that has been aged at -10°C for one to two years, and bottled from the "Nakadori" portion, the highest quality portion of the unrefined sake, making it a very luxurious sake. You can enjoy the refined taste that only high refining can provide. 酔生夢死Hatsu Daigin Kai
Ingredient rice Yamadanishiki 55 polished
Regulation: Kikuchi River Basin / Namaishime
Production area: Wasui district, Kikuchi River basin, Kumamoto Prefecture, Kumamoto Prefecture
Alcohol content 13%.
Kumamoto No.9 yeast
In 2015, we started sake rice cultivation with dozens of farmers in the Wassui area of the Kikuchi River basin. Currently, they are in charge of about 12% of the entire farmland in the town of Wasui. The company is very proud of the fact that all of the Yamada-Nishiki used to make sake is grown in the Wassui area of the Kikuchi River basin, which has a 2,000-year history of paddy rice culture.
Strong gas pressure, be careful when opening the bottle. RecommendedContentsSectionView.title
