Yoshiki｜生酛好き🌾
Raw rice (production area): Yamada Nishiki 100%
Yeast.
Refined rice amanuensis(%): 60
alc(degree): 15
Chinese>English
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WAKAZETHE CLASSIC
Yoshiki｜生酛好き🌾
Rice (Origin): Edible rice (Camargue, France)
Yeast: White wine yeast (L'ELEGANTE)
Rice polishing ratio (%): 92
Alc(degree): 13
Sake Degree: 13
Acidity: 0.01
Japanese>English
Yoshiki｜生酛好き🌾
Rice (Origin): 100% Yamadanishiki (produced in Itoshima, Fukuoka Prefecture)
Yeast: Soybean yeast
Rice polishing ratio (%): 55
Alc (degree): 16
Sake Degree: 16
Acidity
Japanese>English
Yoshiki｜生酛好き🌾
Rice (Origin): 100% Hitomebore (produced in Gunma Prefecture)
Yeast: Yeast
Rice polishing ratio (%): 35
Alc(degree): 16
Sake Degree: 16
Acidity
Japanese>English
Yoshiki｜生酛好き🌾
Rice (producing region): Gohyakumangoku, Wasejiman
Yeast: Yeast
Rice polishing ratio (%): 55
Alc(degree): 15
Sake degree: 15
Acidity: 0
Japanese>English
Yoshiki｜生酛好き🌾
Rice (Origin): Yamadanishiki (Yamakuni district, Kato City, Hyogo Prefecture), Hitogochi (Nagano Prefecture), Miyamanishiki (Nagano Prefecture)
Yeast: Kyokai 1801 and No. 7 yeast
Rice polishing ratio (%): 55
Alc (degree): 15
Sake degree: +5
Acidity: 1.3
Japanese>English
Yoshiki｜生酛好き🌾
Rice (producing region): Gohyakumangoku, early maturing jiman
Yeast: Soybean yeast
Rice polishing ratio (%): 55
Alc(degree): 16
Sake degree: +4
Acidity: 1.6
Japanese>English
Yoshiki｜生酛好き🌾
Rice (producing region): 99% Miyamanishiki (Nagano Prefecture), 1% Yamadanishiki (Nagano Prefecture)
Yeast: Kyokai No. 7 (Masumi yeast)
Rice polishing ratio (%): 55
Alc (degree): 14
Sake meter degree: 14
Acidity
Japanese>English
Yoshiki｜生酛好き🌾
Rice (Origin): Akitsuho (Kochi Prefecture)
Yeast: Kumamoto No.1 (KA-1)
Rice polishing ratio (%): 55
Alc (degree): 15
Sake degree: +7
Acidity: 1.7
Japanese>English
Yoshiki｜生酛好き🌾
Rice Source : Koji : Ginotome, Kake : Miyamanishiki
Yeast : M310
Rice Polishing Ratio (%): Koji: 50%, Kake: 55
Alc(degree): 15
Sake meter degree: +5
Acidity: 1.5
Japanese>English
Yoshiki｜生酛好き🌾
Rice Source: Gohyakumangoku etc.
Yeast: Kyokai No. 7
Polishing ratio (%): 69% super flat polished rice
Alc(degree): 15
Sake degree: +2
Acidity: 1.6
Japanese>English
Yoshiki｜生酛好き🌾
Rice (Origin): Koji: 20% Yamadanishiki, Kake: 80% Kame-no-o (Niigata Prefecture)
Yeast: Soybean yeast
Rice polishing ratio (%): 55
Alc (degree): 15
Sake degree: +5
Acidity: 1.4
Japanese>English