Timeline
酔生夢死Ingredients : Rice (domestic), Rice malt (domestic)
Rice used: Omachi rice
Rice Polishing Ratio : Koji : 58%, Kake : 70
Sake Degree: -1
Acidity: 1.6
Yeast used: Association 901 yeast
Alcohol content : 15
Originally, this sake is released in March.
This is a sake that has been aged for six months in the brewery (the first and the last?).
The aroma is mild white peach.
Pitchy mouthfeel
Sweetness and umami with a well-defined corner.
The aftertaste is also soft.
My best on the 4th day of the war
The moment of balance
From now on, hiyaoroshi → freshly pressed
Enjoy the moment of balance! 酔生夢死Alcohol content 16
Ingredient rice: Hitanishiki
Polishing ratio 60
Sake degree +5
Acidity 1.5
The fox on the label design
The fox on the label is "Ukanomitama," a goddess closely related to the fox who is widely worshipped as the ancient Japanese god of agriculture and Inari (rice harvest).
The goddess "Ukanomitama" is closely related to the fox, which is widely worshipped as an ancient Japanese god of agriculture and Inari (rice harvesting).
Hard right out of the bottle
Gradually the aroma of rice
Sharp acidity
Moderate umami
Much drier than the image 酔生夢死Rice used: Koji rice: Yamadanishiki produced in Tochigi Prefecture
Kake rice: Omachi produced in Okayama
Polishing ratio ・・・ Koji rice: 50% Kake rice: 65
Sake meter...
Acidity
Alcohol content・・・・14
Gorgeous aroma, citrusy, with a freshness that is typical of Sengoku.
Freshness on the palate
Slightly rounded
Slight syrupy sweetness
Subdued dashi-like umami.
Slight bitterness and light aftertaste.
This has nothing to do with sake.
I'm glad I finally figured out how to take
I'm glad I've finally figured out how to take pictures with this iPhone. LOL! 酔生夢死Alcohol content: + 17%.
Sake meter: + 15
Acidity: 1.9
Rice used for making: Mashigura
Rice polishing ratio: 69
Ingredients : Rice, Rice malt
-What is Mixseed Series?
This is a series in which young brewers come up with their own concepts and challenges. The word "Mix" means "mix" and "Seed" means "seed".
Like a seed that is about to sprout, young brewers with great potential join forces to brew the sake they each want to express. The rice used is "Mashigura," a rice produced in Aomori Prefecture.
First of all, it has an unexpected
Gorgeous white grape-like aroma
Slight sweetness and fresh acidity
Well-balanced bitterness
Balanced bitterness rounds out the aftertaste.
The sense of alcohol
The more you drink it, the more pleasant it becomes.
Sake quality is softness like Hachisen.
aroma, dry and bitter rather than dry, and a sense of volume. 酔生夢死Rice used: Sake-komachi
Rice polishing ratio: 88
Alcohol content: 13%.
Brewing vessel：Wooden vat
Bottle used: Rokka Tsuki Nagatsutsu Sake Ire
Strong bubbles, moderate acidity
Bitterness typical of "arikara-mi".
Very light aftertaste
4 days after opening the bottle
Personally I think it's the best.
The gasiness is getting weaker.
Perfect balance of aroma, sweetness and acidity.
You can drink it all the time.
I almost forget that I drank it. 酔生夢死Rice (Polishing ratio)
Koji rice / Kake rice: 50% Gohyakumangoku / 55% Gohyakumangoku
Alcohol content 19
Sake degree +5.0
Acidity 1.4
The mouthfeel is round.
Strong sharpness from
Voluminous alcohol
The feeling through the nose is that of rice shochu
A great impact!
Akiaagari-like, Kubota-like
Strong style 酔生夢死Alcohol content -15%.
Sake degree -18
Acidity 2.1
Amino acidity: undisclosed
Rice used: Ichihodzumi (Akita)
Polishing ratio (Kake rice, Koji rice): 60%, 50%.
Yeast Kyokai No.77
Traditional Yamahai brewing
Kyokai No. 77" which produces a lot of malic acid
Ichihozumi, a new variety developed by Akita Prefecture
A little stiff right after opening the bottle.
After an hour, the temperature returns to normal.
The bitterness softens and turns to umami.
The fresh acidity is still there. 酔生夢死15% alcohol
Rice
Yamadanishiki grown under contract in the special A district of Hyogo Prefecture
Gohyakumangoku produced in Fukui Prefecture
Polishing ratio
A blend of Junmai Daiginjo-shu with 50% polished rice and
Blend of Junmai-Daiginjo-shu with 55% polished rice ratio and Junmai-Ginjo-shu with 55% polished rice ratio
The brewery's official "duality".
as well as changes with temperature.
Since it is a brand name sake
Calmness and roughness
Umami and dignity 酔生夢死Alcohol content 17%.
Sake degree +4
Acidity 2.4
Amino acidity 1.8
Rice used: Yamadanishiki (Hyogo)
Polishing ratio (Kake rice, Koji rice) 65%, 65
Yeast In-house yeast 酔生夢死Rice used: 50% polished Yumen no Kou rice produced in Fukushima Prefecture
Water for brewing: Deep water from the foot of Bandai Mountain, one of the 100 best waters in Japan
Alcohol percentage: 16
Sake meter: -1.5
Acidity: 1.45
Firing: 1 time
I haven't had this in two years, but it's still delicious!
This is my favorite of the series!
The floral, sweetness, and lingering aftertaste are all mature. 酔生夢死Rice used as raw material
Yamadanishiki, Nihonbare
Rice polishing ratio
70% (the highest percentage of all the rice varieties)
Alcohol content
9 degrees Celsius
Sake Degree
-58
Yeast
-Yeast
Acidity
8.0
Amino Acidity
1.0
It is very regrettable that it is not effervescent. 
酔生夢死Hokkaido sake brewing rice, Ginpu (Pinnae Agricultural Cooperative)
Rice polishing ratio 60
Sake degree / +2
Acidity / 1.7
Alcohol content / 15
The Nusamai Bridge is the bridge that spans the downstream end of the Kushiro River, a first-class river that flows through the eastern part of Hokkaido and empties into the Pacific Ocean. The name "Nusamai" is derived from the Ainu word "nusa-o-mai" (nusa-o-mai, "place of the place of the gods"). A mint is a place where inau (wooden staffs) are erected and lined up to worship the gods, and where rituals and other ceremonies are held. This bridge representing Kushiro is one of the Kushiro Ten Scenic Spots as well as one of the three most famous bridges in Hokkaido and one of the 100 most famous bridges in Japan, and is a symbol of Kushiro.
Very beautiful mountain ruins
Moderate citrus aroma
High quality acidity
Exquisite bitterness
The lingering taste is very nice and tight
Dry taste.
Definitely a good food wine.
A level that impresses me a little.
It's the next town over, and it's got a lot of momentum
I have nothing but high expectations! 麺酒王Good evening, Mr. Drunken Life and Death 😃.
I have not tasted it yet, but I am very interested in the finished product 😆. 酔生夢死Alcohol content
14% abv.
Sake brewing rice produced in Hokkaido, Ginpu (Pinnae Agricultural Cooperative)
Polishing ratio 60
White yeast yeast yeast yeast brewing
An evolution of the "COCOROMI test brew" that has been on sale since 2017. Evolution of "COCOROMI
Ashiri is derived from the Ainu word "Ashiri asir," meaning "new.
Full of citrus fruitiness
Fresh and acidic
Alcohol 14 degrees Celsius.
Great sense of balance.
A brand I'm really looking forward to!
Check it out! 酔生夢死From the President's Collection
As a birthday celebration sake (2)
Alcohol content 17%.
Mr. Tatsuei Shimohara, Kotani-ryu Toji
Tazue Shimohara, the legendary head brewer of Daishinshu Sake Brewery, brewed sake until 2008 (he was the oldest active head brewer at that time, at 91 years old).
He started brewing sake at the age of 16 and has been an active brewer for 75 years. Mr. Shimohara always said that there are two kinds of work for a toji. One is, of course, to brew good sake. The other is to watch over each brewer and build a good relationship with them. If there are corners in the relationship between the brewers, there will be corners in the sake. Sake made by brewers who are in harmony with each other will be a mild sake. I want sake that is mild and mild. This is the sake that we have aimed for under the phrase "harmony is the key to success," and the way our brewers should be.
Today, "harmony is the key to success" is the cornerstone of our sake brewing. Our brewers are united in their efforts to make good sake, and by working together with sincerity, we aim to create a harmonious "Ma-rui Sake". 酔生夢死Sake degree +6, Acidity 1.3, Amino acidity 1.1
Alcohol 16%.
Hida Homare 55% polished
Citrus and rice aroma
Soft mouthfeel
Sweetness with elegance
Sharp acidity
Crisp aftertaste
Delicious! 酔生夢死Yamadanishiki (Yamada-Nishiki rice from Yoshikawa-cho, Miki City, Hyogo Prefecture, special A district)
Rice polishing ratio 70%.
Sake mother: Yamahai
Age: Less than 1 year (at the time of shipping)
Alcohol content: 19 to 20 degrees Celsius 酔生夢死V1116, a Danish white wine yeast, is used.
Rice used: Koji: Hanafukiyuki Kake: Masugura ■Polishing ratio: Koji: 55% Kake: 60% ■Alcohol level: 13% ■Sake alcohol level: -22.0 ■Acidity: 2.8
Mild vanilla and yogurt aroma
Glossy mouthfeel
White wine-like fine acidity
Gentle sweetness
Fresh and light aftertaste
After some time
Japanese nuance like pickled plums
A food sake with deep nostalgia! 酔生夢死From the President's Collection
As a birthday celebration sake (1)
Sake degree +5, 16%.
Naeba Shuzo took over the brewing of this brand from "Minokawa Shuzo" which ceased operations in 2014 (Heisei 26).
Mild and complex mature aroma.
Rice, nuts, leather, kelp dashi
Glossy mouthfeel
High-grade pickled plum-like acidity
Brown sugar-like sweetness
Complex yet elegant flavor
Mature yet
Spiciness with a sense of presence
Luxurious umami.
Acidity, spiciness, and sweetness overlap in a wonderful balance.
The lingering aftertaste is fleeting, and it is regrettable that it disappears.
A gem that makes you think so.
酔生夢死Alcohol content: 17
Sake meter: +12
Acidity: 2.0
Rice: Miyamanishiki
Rice polishing ratio: 59
Refreshing aroma of ripe mandarin oranges
Moist mouthfeel
Delicate sweetness
Firm acidity
Slight bitterness
Sharp sharpness with a slight bitterness
Dry Junmai +12] While the taste is convincing
The elegant aroma of the label is beautiful.
It reminds us of the sake's name, "Misuzu".
As described by the brewery, it is especially good at temperatures above chilled! 酔生夢死Rice polishing ratio
RICE POLISHING RATIO 55
ALCOHOL OF VOLUME
ALCOHOL OF VOLUME15.0-15.9%.
Sake Degree
SMV+3
ACIDITY
ACIDITY2.0
An assemblage of Kariho sake brewed with Akita's original sake rice, Akita Sake Komachi, Ippozumi, Momota, and Misato Nishiki. Each with a rice polishing ratio of 45% to 55%, each with a variety of characteristics, all in harmony. The color of the sky at dawn. The light shining between the sky and the earth, the horizon, and the horizon itself. Kariho Horizon Blue expresses the various shades of brilliance created by this light and space.
Refreshing ginjo aroma and
Mochi (rice cake) like aroma
Moist mouthfeel
Gentle sweetness
Sharp acidity
Strong sharpness
Delicate and light in balance
Yet, it has an interesting depth and depth of flavor.
Strong Sake
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