Timeline
酔生夢死ICHIFUKU opening this month: ㊗️
The store's staff and 🍶.
Ingredients: Rice (Gohyakumangoku from Niigata Prefecture), Kake rice (Koshibuki from Niigata Prefecture)
Rice polishing ratio: 60
Alcohol percentage: 14
Sake degree: -32
Acidity: 3.2
Amino acidity: 2.0
Single-stage brewing
The sweetness of this sake is more subdued than that of Kosumo Mori.
The acidity is cute and brings it all together. ☃️ 酔生夢死ICHIFUKU opening this month: ㊗️
The store's staff and 🍶.
Rice: Miyamanishiki/Menkoina
Rice polishing ratio: 57
Sake meter: +5
Acidity: 1.3
Alcohol content: 15.0-15.9
I like almost all sake.
But the aftertaste and sharpness are important.
Aruzoe is my favorite point 🍶. 酔生夢死ICHIFUKU opening this month: ㊗️
The store's staff and 🍶.
Rice: 100% Yamadanishiki (produced in Miki Bessho district, Hyogo Prefecture)
Rice polishing ratio: 60
Sake meter: +3
Alcohol percentage: 15
I would like to keep 1.8 at home.
Great balance👍 酔生夢死ICHIFUKU opening this month: ㊗️
The store's staff and 🍶.
Alcohol 15.5
Sake degree +5.0
Acidity 1.2
Amino acidity 1.0
Rice and yeast used
Koji rice: Yamadanishiki
Kake rice: Yamadanishiki, Gohyakumangoku, etc.
Rice polishing ratio 45
Yeast used: Association No. 901
Overwhelming sharpness: ⚔️
The sweetness of Yamadanishiki is what makes it so special.
It is the sweetness of Yamada-Nishiki that makes it so. ‼️
Today's No.1 🥇. RecommendedContentsSectionView.title
