酔生夢死
Masuya 2nd party
Alcohol content 17
Sake degree +2
Acidity 1.6
Rice: Gohyakumangoku (100% locally grown in Oku-Agamachi)
Rice polishing ratio 55
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しんしんSY
The hotel I'm staying at tonight gave me a coupon!
If it's a 5-piece sashimi service (🈂️), I'll be able to have a ladashi-zake (梯子酒) 🍶!
If you come to Tokachi, you must have soba noodles to finish the meal!
Sake: 5 kinds of today's sake recommended by the restaurant!
Actually, 4 of them are already sold out!
Is there any left of Gizaemon?
Wakabisu, a summer sake I'm curious about!
Junmai Daiginjo, so it is very light and fruity!
It's a happy moment, eating hot soba noodles and drinking sake with sashimi 😀!
Tomorrow, my junior colleague is taking me to some delicious place, so I'm looking forward to it again!
That's enough for tonight!
extensive knowledge
Summer!
The sky is so blue, isn't it?
I'll start running in the hot summer
The sun is relentless
The sun is turning my skin to wheat
No one's going to stop us now
I'll play tomorrow, it's summer!
Fresh and invigorating summer gisaemon.
As an item to enjoy the hot summer to the fullest.
While barbecuing
While watching fireworks...
Please enjoy it cooled down.
Classification: Junmai Ginjo-shu, Nama-zakari
Ingredients: Rice (domestic), Rice Koji (domestic)
100% Mie Yamadanishiki (produced in Iga, Mie Prefecture)
Rice polishing ratio 50%.
Alcohol content 15
Basic composition values: Sake meter / -2.7, Acidity / 1.5, Amino acidity / 0.8
Mie yeast MK-3 is used
Japanese>English
酔生夢死
Alcohol content 15%.
Sake degree +8.0 to +10.0
Acidity 1.4～1.6
Amino acidity 1.3-1.5
Rice used: Kura-no-Hana (Miyagi)
Polishing ratio (Kake rice, Koji rice) 60%, 60
Yeast In-house yeast
Sake mother Rapid brewing
Warmed sake with Shintoku soba (buckwheat noodles) and ikkadori as a topping
Not pictured.
I want to drink sake highballs again, especially sake tonic!
Japanese>English