Timeline
酔生夢死Ingredient Rice
INGREDIENT Miyamanishiki/Akinosei
Taste Type
TYPE OF FLAVOR / Very dry
Rice polishing ratio
RICE POLISHING RATIO 60
ALCOHOL OF VOLUME
ALCOHOL OF VOLUME16.0-16.9%.
Sake Degree
SMV+12
ACIDITY
ACIDITY1.9
I asked for heated sake, and when I noticed it was gone.
handmade gyoza, grilled cheese, salted zangi, hormone skewers 酔生夢死Rice used: 60% Omachi rice polished in Hiroshima Prefecture
Alcohol content 15
Sake meter degree +4
No.6 yeast
Umami with a sense of maturity
The more you drink, the better it tastes!
chicken and chicken gizzard style, aguraya salad, tempura
Pork Kimchi Champuru 酔生夢死Rice: Gohyakumangoku ■Polishing ratio: 60% ■Yeast: Association No. 9 ■Sake meter: +3 ■Acidity: 1.9 ■Alcohol level: 15.9
Hormone skewer, chicken and green onion udon, cheese omelette 酔生夢死Ingredient rice Ginpu
Alcohol concentration 14
Polishing ratio 60
Sake degree (+) 4
Acidity 1.5
Stewed pork with pork belly, Beef saggeri skewer, Tsukune 酔生夢死
Rice：Niigata Prefecture rice
Rice polishing ratio: 50
Sake degree: +7.0
Acidity: 1.6
Amino acidity: 1.6
Alcohol content: 16-17%.
Garland chrysanthemum tempura, chicken skewer, tuna kushikatsu 酔生夢死Sake degree: +4
Acidity: 1.4
Alcohol content: 15.8%.
Rice used: 100% Izuwasanzu, Yamagata Prefecture
Rice polishing ratio: 50
Yeast used: Yamagata yeast KA
Kosazi fungus: Olise Yamagata
Yamagata Sake "DWWA33
Cheese omelette
Onion salad
simmered pork cutlet 酔生夢死Alcohol content 16%.
Sake degree +7 to +9
Acidity 1.4～1.6
Amino acidity 1.1-1.3
Rice used: Homarefuji (Shizuoka)
Polishing ratio (Kake rice, Koji rice): 60%, 60% (flat rice polishing)
Yeast: Shizuoka yeast (NEW-5)
Asparagus bacon
Small Meat Tatsuta
Beef with wasabi 酔生夢死Alcohol content 15 degrees
Sake content +2.0
Acidity 1.2
Rice used: Hananishiki
Rice polishing ratio (Kake rice, Koji rice) 65%, 65
Yeast: Kumamoto No.4 yeast
Brewer: Medium temperature rapid brewing 酔生夢死Alcohol content 15.0 - 15.9
Sake strength +10.0
Acidity 1.5
Amino acidity 1.4
Rice used Haenuki (Yamagata) Haenuki (Yamagata)
Rice polishing ratio 70% 70%
(Kake rice x Koji rice)
Yeast: Kyokai No.7 酔生夢死Alcohol content 15.5
Sake content +4.0
Acidity 1.3
Amino acidity 1.2
Koji rice: Yamadanishiki
Kake rice: Yamadanishiki, Miyamanishiki, Gohyakumangoku, etc.
Rice polishing ratio 45
Yeast used: Akitakonno No.2
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