Timeline
酔生夢死Ingredient rice Miyamanishiki
Water used for brewing: Soft water from an underground spring on the brewery grounds
Alcohol content 13%.
Yeast: 601 yeast
Touji, Tatsuya Abe, was the number 2 in the production section of Tate-no-kawa Sake Brewery when he was selected as the production manager of Ou Proud (2017). 酔生夢死The aroma is calm and gentle on the palate.
Gentle on the palate
Lovely sweet and sour taste
Spring-like gorgeous hints of fragrance. ⭕️
The aftertaste is also fresh.
Rice： Yamadanishiki (Hyogo Prefecture)
Rice polishing ratio: 60
Yeast: ---- (yeast)
Alcohol content: 15%.
Sake degree: -2
Acidity: 1.5 酔生夢死Rice used
Hitanishiki
Rice polishing ratio
45
Alcohol content
15 degrees Celsius
Sake Degree
+8
Acidity
1.4
Yeast
Princess Michiko
Gorgeous aroma typical of Raifuku: ⭕️
Moderate sweetness and fresh acidity
Pleasant bitterness
A glamorous bottle 🍶. 酔生夢死Ingredients : Rice (domestic), Rice malt (domestic)
Rice Polishing Ratio：60
Alcohol content: 16
Sake meter degree: +8
Sai-no-Kizuna produced in Saitama Prefecture
Limestone hard water (hardness: 148mg/l)
Association 901 yeast
Calm aroma
Moderate sweetness and moderate acidity ⭕️
Sense of rice grain
Bitterness is firm but
Well-balanced body 酔生夢死🟥President's Aged Liquor 32 Birth Pre
Alcohol content 17.0-17.9
Yoshiki Kashima, Toji
Manufactured 99.12 酔生夢死🟥Okan birth57🍣🍰.
Polishing ratio 58% (super flat rice)
Yeast used: Daishichi yeast
Ingredients: Rice (domestic), Rice malted rice (domestic)
Ingredient Rice Gohyakumangoku
Rice grown in -
Toji Takanobu Sato (Nanbu Toji, Contemporary Master Craftsman)
Alcohol 15% abv. ma-ki-Good evening, Drunken Dream Death.
Happy birthday to your mother 🎉!
You celebrated with sushi with your family ✨.
Sushi paired with sake is my favorite combination 🤤.
It was a wonderful time of drinking 😊. 麺酒王Good evening, Drunken Dream Death 😃.
Happy birthday to your mother 🎉.
That's some awesome looking dai shichi 😲I've never seen anything like it ‼️ Sushi, wonderful sweets and a special day for you 😌. 酔生夢死Slight alcohol aroma
Flat mouthfeel
Gentle sweetness typical of Kabishin ⭕️
Moderate umami
Kirei (sharpness) and spiciness typical of Aru Ten: ⭕️
Of course, the price is also 👍.
The importance of this kind of sake
I've been thinking about it a lot lately 🍶.
I hear it's also good lukewarm... I'm curious 🤤.
Alcohol content 15.0-15.9
Sake degree -3.5
Acidity 1.3
Amino acidity 0.9
Rice used: Akebono
Polishing ratio (Kake rice, Koji rice) 58%, 58
Yeast Kyokai No. 701 酔生夢死Slight grape aroma, a little rummy.
Piquant mouthfeel: ⭕️
Sudden spread of sweetness
Elegant sweetness typical of Yamadanishiki: ❗️
Pleasant acidity and a touch of astringency soon appear
and the taste is integrated. ⭕️
The lingering taste is well-balanced.
As the temperature rises, the aroma is like a white gem.
The sweetness settles down and the acidity becomes clear.
Rice： Yamadanishiki (produced in Miki Bessho, Miki City, Hyogo Prefecture)
Rice polishing ratio: 60
Yeast: KAZE2
Alcohol content: 17%.
Sake Degree: +2
Acidity: 1.5
Availability: November - 酔生夢死Color is a light purple 🟣.
Aroma is softly yogurt, pear, GF
Pithy mouthfeel
Fresh and moderate acidity
Sweetness and a characteristic red wine-like astringency
characteristic red wine-like astringency
is very pleasant ⭕️
The lightness of the aftertaste is also typical of Shinsei👍.
Special process: low-pasteurized sake
Alcohol content: 12 degrees Celsius (undiluted)
Content: 7201
Item : Japanese sake (Junmai-shu)
Ingredients : rice (produced in Akita), rice malt (produced in Akita)
Sake Rice: 58% Akita Sake Komachi (harvested in 2023 and produced in the Uyo district of Akita City)
Okunomurasaki 42% used (harvested in 2023, from the Unyo district of Akita City) ⭕️ ancient rice, purple-black rice → anthocyanins (polyphenols) inhibit deterioration
Rice polishing ratio: 98
Pesticides: No pesticides used during the growing season
Yeast used: No additives
Fermentation vessel: Wooden vats (No.1 and No.2)
Bottle used: Rokka-zuke long cylindrical sake bottle 酔生夢死Slightly fruity aroma
From the soft mouthfeel
Discreet sweetness and acidity
and elegant umami.
Pleasantly persistent: ⭕️
Personally, I love this and the Honjozo ‼️
Rice: Ginpu
Rice polishing ratio: 60
Alcohol content: 16%.
Winner of the Grand Prix, the highest award in the Hokkaido Rice-based Sake Award 2022, a sake competition sponsored by the Hokkaido Prefectural Government. 酔生夢死Rice used: Hida Homare
Rice polishing ratio 55
Alcohol content 16
Sake meter degree +6
Acidity 1.3
I've been so busy lately that it's been a while since I've had a chance to relax and drink sake. ❗️Fruity and fresh, but with the sharpness of an arugula. ⭕️It's sake after all. ‼️ RecommendedContentsSectionView.title
