酔生夢死
Skewered at the Skewer
In-house yeast
Rice used: Domestic rice ■Polishing ratio: 60% ■Alcohol content: 15
Skewered on a skewer
Japanese>English
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Timeline
酔生夢死
when did I skewer it?
Rice polishing ratio 55%.
Alcohol content 17 degrees
Sake degree +7
Acidity 1.9
Amino acidity 1.4
Japanese>English
酔生夢死
Kushitakemashita
■Raw rice: Nasu Gohyakumangoku grown under contract ■Polishing ratio: 55% ■Alcohol content: 16-17 degrees ■Nippon-shu-degree: -2.0 ■Acidity: 1.8
Japanese>English
酔生夢死
Shitaikake
Rice type: Mitsui Matsuyama ■Polishing ratio: 55% ■Yeast used: KA-1
Sake degree: +4 ■Acidity: 1.4 ■Alcohol content: 15
Japanese>English
酔生夢死
Shitake
Rice used: 50% Yamada Nishiki
Sake degree +3 Acidity 1.3
Degrees: 15
It is still delicious
Japanese>English
酔生夢死
when did I start?
Raw material] Akitsuho from Kochi Prefecture
Polishing ratio] 60% [Polishing ratio
Sake degree] +3
Acidity] 1.8
Alc. level: 15 degrees
The Tosa Shiragiku "Naturals" series is the result of the brewery's pursuit of a clear, elegant aroma and a delicate, round taste. It is divided into "direct pumping", "unpasteurized" and "infused".
Concept Worker's Selection
Since when did we start to drink sake with our minds? Since when did we start drinking sake with our minds, thinking "this sake uses this yeast" or "this is the value of the sake's alcohol content and acidity". However, we believe that the best way to enjoy sake is for each drinker to use their own senses to enjoy a bottle of sake that expresses the local climate and the philosophy of the brewer.
→Currently, we have a total of 48 items with 19 makers.
Japanese>English
酔生夢死
was it a skewer?
land survey
Rice used: Yamadanishiki, Yume-ichiken 50% Sake degree ±0 Acidity 1.6
Japanese>English
酔生夢死
was it a skewer?
land survey
Alcohol content 16 degrees
Rice used: Organic Comet from Shin Totsukawa Town, 60 milled rice
Japanese>English
酔生夢死
was it a skewer?
land survey
Rice used Aomori rice
Rice Polishing Ratio Not disclosed
Frequency 13 degrees
Slight foaming
Hassen's first black koji brewing
Japanese>English
酔生夢死
was it a skewer?
land survey
Sweetness, spiciness and lightness: Sake degree: -2 Acidity: 1.3
Rice polishing ratio: 45% (Yamadanishiki)
Alcohol: 17 degrees
Japanese>English
酔生夢死
was it a skewer?
land survey
Rice grown in Toyama Prefecture: Gohyakumangoku ■Polishing ratio: 60% ■Alcohol content: 16
Japanese>English
酔生夢死
skewered fruit
Raw Rice
＜Nagano Prefecture＞ Hitogochi
Rice polishing ratio
59% of rice
Alcohol content
16 degrees
Sake degree
+14
Acidity
1.5
Classic dry taste
The nuance of a big-boned man's sake.
It will be delicious when it is aged for a while.
Japanese>English
酔生夢死
skewered
Alcohol 16
Sake degree ±0
Rice polishing ratio 60%.
Rice used: Yamagata Dewa Sanzanda
Old-fashioned sweet taste
It is also delicious when heated.
Japanese>English
酔生夢死
Kushitakemashita
Rice polishing ratio: 60% ■Alcohol content: 16 degrees ■Non-alcoholic content: ±0 ■Acidity: 1.3
Japanese>English
酔生夢死
skewered rice
Raw material rice: Gohyakumangoku
Rice polishing ratio: 60
Alcohol content: 16 degrees
Sake content: +15
Acidity: 1.2
Amino acidity: 1.7
National Kanzake Contest 2019 Gold Prize Winner
Judging temperature: 45°C
Japanese>English
酔生夢死
skewered
Alcohol content 16
Rice used: Yamadanishiki, Yume-ichiken
Rice polishing ratio 50
Sake content +2
Acidity 1.7
Japanese>English
酔生夢死
Kushikashitakemae
Raw rice ... Gohyakumangoku from Niigata Prefecture
Rice polishing ratio...55
Sake degree...-1
Alcohol content...16
I've had it 3 times and it's delicious every time!
One of the bottles I drink whenever I have it.
Japanese>English
酔生夢死
R2.8.3 I skewered it.
Rice: 5 million stones from Nasu, Tochigi Prefecture
Rice polishing rate: 55%.
Alcohol content: 16%.
About 95% of the rice used in "Ona" is grown in Tochigi prefecture.
The "Ona Sake Rice Research Group" was established in 2006.
The rice is grown by the contracted farmer in "Kurodahara area" at the foot of Nasu Plateau using "organic recycling agriculture method".
The image of "Gohyakumangoku" is that it is a light and dry sake from Niigata Prefecture, but this is one of Mr. Akutsu's bottles that he wanted to change that.
Japanese>English
酔生夢死
R2.8.3 I skewered it.
Raw Rice: 100% Gohyakumangoku rice produced in Niigata Prefecture
Rice polishing ratio: 55% Alcohol content: 16%.
Sake meter reading: -1
Yeast: Association 1801 Yeast + Gunma KAZE Yeast
The person who makes Machida Shuzo is his wife, Emi Machida. Since Emi is the daughter of the brewery's heiress, it was only natural for her to become a master brewer.
The amount of sake produced at Machida Shuzo is tiny among the brewers. It is mainly sold at liquor stores outside the prefecture.
Japanese>English
酔生夢死
R2.6.9 串したっけ
原料米 福岡県産米
精米歩合 65％
アルコール度数 14度
日本酒度 +6
酸度 1.5
酵母 9号系酵母