Timeline
酔生夢死Alcohol 18%.
Sake degree +2
Acidity 1.4
Amino acidity 1.4
Rice used: Chiyonishiki, others (Fukushima), Gohyakumangoku (Toyama, Fukushima)
Polishing ratio (Kake rice, Koji rice) 69%, 65% (Super flat rice polishing)
Yeast In-house yeast
Calm aroma of rice
Firm acidity
Umami with depth
The alcohol content gives a sense of volume.
It is also delicious lukewarm.
3rd day
Delicious!
The acidity and the alcohol feel has calmed down.
Exquisite, well-balanced to my liking!
Nama yeast yeast, and the sharpness of the alcohydrate. ⭕️
Excellent! 酔生夢死Alcohol 15%.
Sake degree +2
Acidity 1.8
Amino acidity 1.0
Rice used: Gohyakumangoku (Kyoto)
Polishing ratio (Kake rice, Koji rice) 55%, 55
Yeast Kyoto yeast
Refreshing citrus aroma
Gentle mouthfeel
Light and elegant taste like feathers
The acidity is not as strong as the acidity, which is a wonder.
The oldest brewery in Fushimi: ⭕️ 酔生夢死Alcohol 15%.
Sake degree +3
Acidity 1.6
Amino acidity Not disclosed
Rice used: Yamadanishiki (produced in Kasai City, Hyogo Prefecture)
Polishing ratio (Kake rice/Koji rice) 70%/70
Yeast Kyokai No. 9
Classy aroma
Lustrous mouthfeel
Delicate and pleasant sweetness and acidity
Cool and balanced
The subtle umami is also wonderful.
The Fukyu-Nishiki I drank this year
I have nothing but good impressions: ⭕️ 酔生夢死A limited brew using a different sake rice from the regular Hiryu, "Kura-no-Hana". The vermilion label celebrates the Year of the Dragon.
The regular Hiryu is made from Asahi rice produced in Okayama Prefecture.
Rice used: 100% Kuranohana
Rice polishing ratio: 50
Sake degree: +5
Acidity: 1.6
Amino acidity: 1.2
Yeast used: In-house yeast
Brewing strength: 15
Calm aroma with a hint of grapefruit and rice.
Grapefruit, rice
Moist mouthfeel
Cute, good acidity
Bitter with just the right amount of fruitiness
Quintessential balance
Creaminess increases with time
Kyoho grapes at the end of the nose 酔生夢死⭕️ automatic pressing machine is enclosed in refrigeration to keep the aroma intact.
Rice: 100% contract-grown Nasu Gohyakumangoku
Rice polishing ratio: 55
Sake meter: -2
Acidity: 1.5
Alcohol content: 16
Yeast used: Ogawa yeast
More gorgeous aroma this year
The aftertaste is clean and beautiful!
I had a chance to drink it the other day.
I was so impressed that I bought a bottle.
（I was so impressed that I bought a bottle.)
I got the impression it hadn't opened yet today.
Mild acidity, beautiful but a little flat.
Enjoy it slowly.
2nd day
The aroma becomes more mellow.
Sweetness and richness increase.
I was quite close to the impression I had the other day: ⭕️
3rd day
The aroma has calmed down a bit.
More pear-like fruitiness
Spiciness lingers on the palate.
Astringency that makes the tongue squeak.
4th day
The balance of aroma and flavor is perfect!
The first shibori-ness has settled down.
I'm really looking forward to this year's Ona: ⭕️ 酔生夢死Alcohol content / 16
Sake meter / +5, Acidity / 1.3
Rice used／ Omachi(contract rice cultivation)
Polishing ratio／ 40
The Bicchu Toji, also known as "Oshima Toji," has a unique technique called "Oshima-den," which has been passed down to the present.
Umaiyasai!
The essence of Kabishin
I didn't have the image of a high brand.
but the quality is quite high!
Also, Oumachi is handled very well! Aramasaエクリュ2017 モロッコ地震復興支援酒純米生酛原酒古酒 酔生夢死Charity Sake for Morocco Earthquake Recovery.
This reconstruction support sake was allowed to grow under refrigeration for more than 5 years.The sake rice from the 2017 harvest is very good and this piece has matured to a good balance. Number of bottles shipped: 2425.
Rice used: Sake Komachi
Rice Polishing Ratio：Koji Rice 50%, Kake Rice 60
Alcohol content : 15% (original)
(The current ecru is 13% pure sake)
It is hard to believe that it has been aged for 5 years.
Piquant mouthfeel
Fresh acidity
Beautiful umami
Delicate, yet full and long finish
The quality of the rice, the degree of alcohol, and the light maturity of more than 5 years 酔生夢死Rice used as raw material
100% Omachi rice produced in Okayama Prefecture
Rice polishing ratio
50
Sake Degree
+4
Acidity
1.6
Alcohol content
16% to less than 17
Limited edition of 300 bottles
A little hard when opened
Shake and bring back to temperature
Sweet and creamy flavor of Omachi
Fresh acidity, beautiful aftertaste
5th day after opening the bottle
Best balance, this is delicious!
Transparent mouthfeel
Elegant and tasty.
Strong aftertaste 酔生夢死Rice： Yamadanishiki (produced in Miki Bessho, Miki City, Hyogo Prefecture)
Rice polishing ratio: 60
Yeast: KAZE2
Alcohol content: 17.0%.
Sake Degree: +2
Acidity: 1.5
Fresh and fruity.
The aftertaste is even more refined!
This year's is great!
3rd day after opening the bottle
Freshness has settled down
Soft and long aftertaste!
This year's skunk cabbage is very promising! 酔生夢死Rice used
Akebono (Satoumi rice produced in Okayama Prefecture)
Rice polishing ratio
Koji rice: 50% / Kake rice: 58
Alcohol content
15 degrees Celsius
Sake Degree
-2
Acidity
1.4
Yeast
Akitakonno No.12 yeast
Storage Method
Bottle storage (fired once) 酔生夢死Alcohol percentage 8.0-8.9
Sake meter degree -55.0 approx.
Acidity around 4.65
Amino acidity 1.4
Rice used: Akebono
Polishing ratio (Kake rice/Koji rice) 70%/70
Yeast Okayama Hakuto yeast
Sake mother New technique
A leisurely evening drink for the first time in a week!
After all, home is the best, and this is the base. 酔生夢死What is Satomi Rice?
A method of growing good, strong rice by sprinkling mineral-rich "oyster shells" from the Seto Inland Sea in the rice paddies to improve the soil.
The "Shinshin" brand uses a medium portion of all rice.
Rice used
Koji rice: Satoumi rice, Omachi 20% / Kake rice: Satoumi rice, Akebono 80
Polishing ratio
Koji rice: 50% / Kake rice: 58
Alcohol content
16.5 degrees
Sake Degree
-2
Acidity
1.5
Yeast
Kanazawa yeast 酔生夢死Rice: Aiyama from Tojo, Hyogo Prefecture ■Polishing ratio: 50% ■Alcohol level: 16.2 degrees ■Nihon-shu degree: ±0 ■Acidity: 1.7
Yeast used: Association 1401 + M-310
Refreshing white peach ginjo aroma
Glossy sweetness
Moderate acidity
Moderate graininess for a white bean
The alcohol is 16 degrees, but the firmness of the alcohol
The lingering aftertaste is tight and cohesive. 酔生夢死2020 KuraMaster Yamadanishiki Platinum Award Top 2
Brewing rice: 100% Yamadanishiki produced by local contract farmers
Polishing ratio: 50
Alcohol content: 15%.
Yeast: M310 & K-9
Sake Degree: -1
Acidity ／ 1.5
Classy sweetness
Soft, reserved, and careful.
A very trustworthy bottle. 酔生夢死The variety "Reihou" has been used for sake brewing in northern Kyushu since ancient times, when no one even cared about the rice used to make sake.
Velvet is English, and its Japanese name is Tengaju Tenjyu
Portuguese for velvet
Kura Master2023 Platinum Award
Ingredient rice:
Saga Prefecture Reihou
Sake degree:
-18
Acidity:
1.4
Rice polishing ratio:
50
Alcohol content:
14 degrees Celsius
Lactic acid drink aroma
Gentle sweet and sour
Light aftertaste 酔生夢死Meimonzake National Competition [Yamahai] × [No.77] × [White malted rice] × [Low alcohol] × [Nigori (nigori)
Alcoholicity: - 14
Sake degree: - 18
Acidity：-3.2
Rice：Akita Miyamanishiki 96%, Akita Sakekomachi 4
Rice polishing ratio: 60
Cream soda aroma
It has been a few days since the bottle was opened.
The gasiness is very light and bubbly.
Rustic sweetness
Very charming acidity
Fresh aftertaste
There is only one store in Hokkaido where you can buy it.
There is only one shop where you can buy it in Hokkaido. 酔生夢死Yamadanishiki produced in Ashibetsu, Hokkaido (Kato Farm)
Polishing ratio 60
Alcohol 15%.
The third blue label of the Goshiki Saiun series. It is released as a limited edition sake from autumn to winter. Junmai-shu made from Hokkaido Yamadanishiki produced in the old-fashioned Yamahai brewing process using the power of nature.
Derived from Lake Mashu, a beautiful caldera lake known for its clarity, one of the clearest in the world.
The label uses the traditional Japanese color "blue blue" to express the water, mountains, forests, and coolness of Mashu, which is located in Akan Mashu National Park and blessed with nature.
Mild aroma
Dry attack with very little sweetness
Fresh acidity
Creamy and bitter aftertaste
After 30 minutes of opening the bottle, the temperature returns to normal.
Gradually the sweetness of Yamadanishiki 酔生夢死Alcohol content: 16%.
Rice Polishing Ratio: 55
Ingredients : Rice (domestic), Rice malt (domestic)
Rice used: Hitomebore, Gin no Iroha
Sake meter rating: +3
Acidity: 1.4
Amino acidity: 0.7
Junmai Ginjo "Gin-no-Iroha" and "Hitomebore Rice" blended with Junmai Ginjo "Gin-no-Iroha" and "Hitomebore Rice" brewed in spring and stored in ice temperature for a long time to increase maturity.
Slight scent of grape
Soft mouthfeel
Fresh acidity
Moderate umami and astringency
Pleasant aftertaste
500, so it will run out quickly if you drink it with dinner.
Ideal as a gift or souvenir. 酔生夢死Prestigious Sake, National Competition
Rice Source(Kake Rice): Hyogo Yume-Nishiki (Hyogo)
Rice used for making sake(Koji rice): Hyogo-Yume-Nishiki (Hyogo)
Rice Polishing Ratio(Kake Rice/Koji Rice): 60%, 60
Sake Degree: -3
Acidity: 2.0
Amino acidity: 0.8
Yeast: Kyokai No. 9
Alcohol percentage: 14
Mild aroma
From the soft mouthfeel
acidity from the sake yeast, sweetness and umami from the rice
and moderate astringency.
It has a strong character even at 14℃, and is light overall.
Overall, it is light and
wonderful balance.
酔生夢死Meimon Shukai National Conference 2023
High-polished Miyamanishiki sake (42% polished rice) assembled with low-polished Yamae-nishiki sake (91% polished rice)
Both are specially grown rice with no pesticides used
Sake degree -2, acidity 2.4, alcohol 15%.
In 1982, all the rice used for this sake was local Miyamanishiki rice. In 1991, all rice was changed to "Tokutei Meisho" (special name sake), and local contract cultivation was started. From the 2006 brewing year, all brewing is done with rice grown under contract with no or reduced pesticides, further promoting sake brewing unique to Shinshu that makes the most of local rice.
Soft rice flavor
Keep cold, drink cold. RecommendedContentsSectionView.title
