Timeline
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. ‼️ 酔生夢死Rice type: Koji: Hanafukiyuki Kake: Masugura ■Polishing ratio: Koji: 55% Kake: 60% ■Alcohol level: 13% ■Sake alcohol level: -22.0 ■Acidity: 2.8
Is it getting closer and closer to white wine?
The sweetness derived from koji is ⭕️ 酔生夢死Fresh citrusy aroma.
Firmly sweet and sour from the palate⭕️
Just like a citrus fruit❗️
There is even a hint of astringency from the peel.
The lingering finish is fresh, light and elegant. ⭕️
I don't know what the definition of "bespoke" is.
I'd be curious if there was one, I love the sound of it.
From R4BY, the Maruhi series uses multi-acidic yeast No. 77. The next generation of sake brewing developed by Akita Prefecture.
The rice is all made from "Hyakuden," a next-generation sake brewing rice developed by Akita Prefecture. The normal Marufei is 60% polished rice, but this Batsurai is 50% polished rice.
Polishing ratio
50
Alcohol content
14 degrees Celsius
Sake degree
-15%.
Acidity
3.4 SuigeiTOSAGURA Craft series 蒼 Light純米吟醸 酔生夢死Subdued citrus aroma
Light mouthfeel to lovely acidity ⭕️
Almost no sweetness.
Slightly bitter aftertaste.
Low alcohol but not thin ❗️
The acidity is clear, especially when gulped down in the mouth.
The acidity is clearly perceptible, especially when swallowed in a gulp.
Well balanced. ⭕️
After looking at the formula, it has a slight strawberry aroma in the aftertaste.
Slight strawberry aroma in the aftertaste: ❗️
Rice source: Yamadanishiki (Hyogo Prefecture)
Rice polishing ratio 60
Alcohol 14%.
Sake degree +3
Acidity 2.0
Amino acidity 0.9
A blend of two types of yeast: Kochi yeast (M-9), which produces a lot of malic acid, and Kochi yeast (AC-17), which has a characteristic aroma of strawberries and melons.
A higher than usual percentage of brewing water is added for low-alcohol fermentation of the unrefined sake. 酔生夢死Various aromas spread elegantly. ❗️
Grapefruit, white grape, banana
A true fruit punch: ⭕️
From the firm mouthfeel
Citrus acidity brings it all together. ⭕️
Banana-like sweetness in the aftertaste.
Slightly spicy and a hint of spicy aroma.
Yamadanishiki 85 polished out of standard is very expressive. ⭕️
Kiinashi" means a natural disposition.
Ingredients: Rice, Rice malt
Alcohol content: 15
Sake degree: + 3
Acidity: 1.7
Rice used: Non-standard Yamadanishiki grown by contract farmers
Rice polishing ratio: 50/85 
酔生夢死Refreshing citrus aroma
From the moist mouthfeel
First, gentle sweetness ⭕️
The firm acidity makes your tongue feel tight⭕️
Good balance of sweet and sour: ‼️
Some spiciness in the aftertaste.
The "Wakakura 2023 White Koji Brewing", which was well received last year as the 7th year of Wakakura, is now back on the market. Incidentally, what improvements have been made since last year: ......💡
(1) The strength (balance) of acidity has been reviewed to make it easier to drink!
(2) "Four-step brewing" was added to compensate for the sweetness in the sourness.
(3) Use of "Namemoto No. 6 yeast" for a mild and clear aroma.
(4) Finished as "fresh stored sake" without using filtering materials so as not to spoil the flavor.
In addition, this year, a new "Nama-shu (720ml, 1800ml)" that was not available last year will be on sale. Since the quantity of this sake is very small, it will be sold only at direct sales outlets and some liquor stores in the city.
Rice used: Hokkaido rice, KITASHIZUKU 60% polished rice
Sake degree / ±0 Alcohol / 14 酔生夢死Slight green apple aroma: ⭕️
Luxurious sweetness that spreads across the tongue
Luxurious sweetness that spreads across the tongue
and spreads throughout the palate.
Aroma of ripe apples, a true daiginjo.
The acidity is modest.
The astringency and bitterness round out the lingering taste. ⭕️
It's been a while since I've encountered a royal Daiginjo: ‼️
As time goes by, pineapple appears in the aroma. ‼️
This is a special sake brewed to be entered in the National New Sake Competition. It was brewed with a completely different sake quality design than the brewery's concept of "the ultimate food sake.
Rice polishing ratio 40
Sake degree -1
Acidity 1.2
Amino Acidity 1.2
Alcohol content 16
Rice used: "Yamadanishiki", a top grade rice produced in Shakashita-Kume, Hyogo Prefecture, etc.
Yeast: Miyagi B yeast 酔生夢死Fresh apricot fruit aroma: ⭕️
Moist mouthfeel
Gently spreading sweetness and
Pleasant acidity⭕️
Very light and fresh on the finish. ❗️
Catchy design and sake name: ❗️
The earliest Shiboritate in Japan? (because the brewing year changes on July 1)".
The yeast used is the Tokyo University of Agriculture rose yeast PM-1, aka "Princess Michiko yeast," extracted from a rose associated with Her Imperial Highness Empress Michiko.
All brewers wear aloha shirts during the brewing process.
Alcohol content: 15%.
Variety used: Akihikari (100% grown in Okayama Prefecture)
Rice polishing ratio 58
Sake degree -10
Acidity --- 0.01 酔生夢死Fresh spicy aroma of Awamori
Gentle mouthfeel
Citrus acidity astringent ⭕️
Cherry sweetness, fruitiness
Cute, light, summery bottle: ❗️
Second brand "Goshiki Saiun
Ashiri's base is "COCOROMI" which was a popular summer limited edition sake. White malted rice is used.
Ashiri" means "new" in Ainu language.
Alcohol content
14 degrees Celsius
Rice used
Hokkaido Ginpu rice
Rice polishing ratio
60% (with a minimum of 60% polished rice) 酔生夢死Awamori-like fresh aroma
From the moist mouthfeel
Sharp citrus acidity at the core ⭕️
Moderate sweetness
Creaminess of shiratama
Citrus astringency
Very delicate and light composition ⭕️
Rice used: Comet
Rice polishing ratio: 60
Alcohol content: 16%.
Sake degree: ---
Acidity: --- 酔生夢死Slight blue banana aroma, greenish ⭕️
Flat mouthfeel
Moderate sweetness.
Firm acidity
Lingering bitterness is also thick, moderately astringent and pungent ⭕️
More elegant than a regular bar.
And yet a definite food wine: ⭕️
Alcohol content: 16%.
Sake degree: +13
Acidity: 1.6
Rice used: Gohyakumangoku
Rice polishing ratio: 60
Yeast: 901 GokyoＦＩＶＥ(ファイブ) ＢＬＵＥ純米吟醸生酛生酒 酔生夢死A refreshing rummy aroma that is softly ⭕️
Slightly tangy mouthfeel
Gentle sweetness, fresh acidity
Moderate astringency, light aftertaste
Serve crisp and chilled: ⭕️
A summer sake with very good balance: ❗️
Alcohol content: 15.3%.
Sake meter: +6.0
Acidity: 2.0
Rice: Yamadanishiki
Rice polishing ratio: 60
Kyokai 901 酔生夢死As a Father's Day drink: ❗️
A bottle I've always been curious about: ‼️
Alcohol 15.0-15.9
Sake degree +4.0
Acidity 1.2
Amino acidity 1.0
Rice used: Yamadanishiki (Hyogo)
Polishing ratio (Kake rice, Koji rice): 50%, 50%
Kumamoto yeast, Kochi yeast, Kyokai 1801
The name "Tsukasa Botan" is derived from "Botan is the king of all flowers, and Tsukasa is the best among them.
I am content" means "one who knows how to be content can lead a rich life. 酔生夢死The bottle has been open for some time
Stored in the refrigerator for a long time
Silver color with a slight yellow tinge
aroma of banana, pear ⭕️
Piquant mouthfeel
Soft sweetness and grape-like acidity
pleasant aftertaste with light astringency⭕️
TeaRoom, a Japanese tea venture that leads the "rice and agave" and tea culture, has created a craft saké made from special Japanese tea leaves aged in sake barrels and fermented with rice and koji. The design is based on a family crest that resembles a tea leaf and fruit.
Ingredients: Japanese rice, green tea
Rice polishing ratio: 90
Alcohol percentage: 15
Alcoholic Beverage: Other Brewed Sake RecommendedContentsSectionView.title
