酔生夢死
Enoki Sake Brewery Association, Launch
Rice used
Koi-momiji (produced in Hiroshima Prefecture)
Rice polishing ratio
65
Alcohol content
13.5 degrees Celsius
Sake
-53
Acidity
2.1
Yeast used
Kumamoto yeast
Japanese>English
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酔生夢死
Enoki Sake Brewery Association, Launch
Launched to Commemorate 120 Years in Business
Kijo-zake" is Japanese sake brewed with sake instead of brewing water
Kijoshu Ruijozo" is a sake brewed with kijoshu instead of sake.
In 2005, "Daikanjo" started using Junmai Daiginjo instead of brewing water and polishing the raw material rice "Yamada-Nishiki" to 50% of Daiginjo level to make the finest Kijo-zake. In 2007, the superb kijoshu was used instead of brewing water, and 50% polished Omachi rice was used as the raw material for a special brew. Since 2007, it has been matured in a refrigerator.
The raw material rice is 100% Omachi from Hiroshima Prefecture, and instead of water, it is a kijoshu (100% Yamadanishiki from Yoshikawa Town, Hyogo Prefecture). 50% polished rice, 17% alcohol by volume, Sake degree -49, acidity 3.8
It's been a long time since I've been impressed with sake.
Japanese>English
酔生夢死
Alcohol content
16 degrees Celsius
Rice used
Dewa Tsanzan
Rice polishing ratio
65% at 50°C
At 50°C
Japanese>English
酔生夢死
Alcohol content 16.5
Rice polishing ratio 90
Sake meter rating +3
Made from rice that Fukui people eat (Hana-Echizen rice from Fukui Prefecture) and brewed with the same rice polishing ratio of 90% as rice.
Japanese>English
酔生夢死
Rice: Yamadanishiki (produced in Miki Bessho district, Hyogo Prefecture)
Polishing ratio: 60
Yeast: Gunma KAZE yeast
Sake meter degree: -2
Acidity: 1.5
Amino acidity: 0.9
Alcohol level: 15
Japanese>English
酔生夢死
Sake grown at "normal temperature
No additive yeast
Alcohol content 16
Sake degree
Acidity
Amino acidity
Rice / Polishing ratio: 100% Akita-grown Sasanishiki rice (90% polished rice)
Wild yeast actually has stronger alcohol tolerance than sake yeast, and since the alcohol content is less than 16%, the yeast hardly dies. Therefore, it does not produce any kind of so-called pickle smell even after aging, so it will probably become a treasured old sake when aged for perhaps 10 or 20 years.
Not to mention brewing alcohol, sugar, and acidifiers.
The brewer does not use any fermentation aids such as lactic acid or enzymes, which are not required to be labeled on the label. The completely additive-free process is similar to that used in sake brewing during the Edo period (1603-1868). The "timeless sake" is the result of modern brewing equipment and traditional brewing techniques. The taste produced by the yeast and lactic acid bacteria that live in the brewery.
A complex and generous animal flavor like bouillon.
It is like drinking soup.
Wild yeast ✖︎Naturally grown rice ✖︎New brewing method
Japanese>English
酔生夢死
Yamada Nishiki (produced in Hyogo Prefecture's special A district)
Rice polishing ratio 30
Keep temperature below 5˚C
Alcohol content 17
Sake degree +7
Acidity 1.8
Amino acidity 1.0
Drunken Whale's representative Junmai Daiginjo "Man" is quietly stored at near freezing temperature and matured for more than 3 years.
Japanese>English
酔生夢死
Polishing ratio: 40% ■Alcohol content: 16 degrees
It is the same as the "Assemblage" method of wine.
We brewed 4 kinds of sake with each rice, "Mashigura", "Gin Karasuhou", "Reimei" and "Kagamemoi", and blended them while checking the balance of aroma and flavor.
It is not a blend of regular products, but a blend of sake specially designed for "Hassenblage".
Japanese>English
Aramasa2020頒布会
酔生夢死
10/14 Dip 2nd party
[Blue frog frog]
Raw Rice: Akita Sake-Komachi
Rice polishing ratio: 65/55%.
Alcohol content: 9.8 percent (unpasteurized)
Weak 2nd Fermentation Revenge
Fairly slight fizz
It's light, but has a decent structure.
[Suiryuu]
Raw Rice: Akita Sake-Komachi
Rice polishing rate: 60%.
Alcohol content: 16.2 degrees (unpasteurized)
Bodojimajimajima Revival
Mysterious Scent, Isoamyl + Rice, Blue Scent
Japanese>English
Aramasa2020頒布会
酔生夢死
10/14 Second round of the Dip's Thanksgiving Party
Akane Peacock 90.
Raw Rice: Akita Sake-Komachi
Rice polishing rate: 90%.
Alcohol content: 14.1 degrees (unpasteurized)
Low-milled, reprinted edition (predecessor to the Sunbird)
Think of it as 90% and noble brew.
Fairly light. Easy to drink.
[Moyamaya Mayu]
Raw Rice: Improved Shinko
Rice polishing ratio: 50%.
Alcohol content: 15.8 percent (unpasteurized)
By far the most spectacular of the six.
Luxurious sweetness and a beautiful finish
[#6 Shiborishitate]
Raw Rice: Akita Sake-Komachi
Rice polishing rate: 60%.
Alcohol content: 16.2 degrees (unpasteurized)
First Shibori freshly squeezed reprint
Sharper and drier than the R I drank yesterday.
Some people might like this one better.
Akita Style Junmai Sake
Raw Rice: Akita Sake-Komachi
Rice polishing rate: 70%.
Alcohol content: 16% (unpasteurized)
Flat Milling Style
The driest of the six, with a lingering bitterness, pungency and allure.
There's no doubt about it
It's going to work for the second half of the year after eating and drinking.
Japanese>English
酔生夢死
R2.10.14 The second round of dips
alcohol level
Rice and rice malt 16 degrees Celsius
raw rice
Yamada-Nishiki, grown under contract in Hyogo Prefecture, Special A area
Five million gems from Fukui Prefecture
ratio of polished rice to total weight of the finished product
Junmai Daiginjo with 50% polishing ratio and
A blend of 55% polished Junmai Ginjo sake
It is carefully aged for a minimum of one year and up to ten years in some cases.
Comparing last year's and this year's hiyaoroshi.
Everyone said last year's was better (of course, both are delicious).
In Sanskrit, where we let him sleep for at least a year.
The chillers are a little short.
Brahma is more likely to be ice cold aged for sake.
It could get better and better.
Japanese>English
酔生夢死
R2.6.10
アルコール度数 15度
日本酒度 +3
酸度 1.6
アミノ酸度 1.3
使用米 越神楽（新潟）
精米歩合（掛米・麹米） 60
酵母 新潟酵母
酔生夢死
R2.6.10
アルコール度数 16.0～16.9
日本酒度 +9
酸度 1.6
アミノ酸度 1.3
使用米 あさひの夢（岐阜）、五百万石（島根）
精米歩合（掛米・麹米） 65
酵母 きょうかい7号
酔生夢死
R2.6.10
アルコール度数 16.0～16.9
日本酒度 +8
酸度 1.6
アミノ酸度 1.3
使用米
アケボノ（岡山）、あさひの夢（岐阜）、山田錦（兵庫）
精米歩合（掛米・麹米） 60
酵母 熊本酵母
酔生夢死
R2.6.10
原料米： 出羽の里（山形産）
精米歩合： ６０％
アルコール：１５度
酵母： 山形ＦＮ・ＫＡ酵母
日本酒度： +１～+２
酸度： １．６～１．７
アミノ酸度： ０．８５～０．９５
酔生夢死
R2.6.10
原料米／会津産美山錦100％使用
精米歩合／45%
アルコール度／14度
日本酒度／
酸度／
仕込水／日本名水百選磐梯西山麓地下深水
酔生夢死
R2.6.10
精米歩合 60%
日本酒度+3.0
酸度1.5
Alc.16
有機の里として全国的に知られている埼玉県小川町の下里。
下里の土壌づくりは、化学肥料を一切使わずに行われており、自然由来のもののみを使用します。
また、除草作業、害虫駆除は農薬を使わず、人の手で時間をかけて行っています。
このお米を60％まで精白し、少量小仕込みで醸すことにより、米の良さが引き立った一品に仕上がりました。
江戸時代より続く「帝松」の伝統の技と最新の低温発酵タンクによる上品な吟醸香と米の旨みを引き立たせた純米吟醸酒です。
酔生夢死
R2.6.10
W（ダブリュー）は2014年リリースで、銘柄の由来は、「日本で一番笑顔あふれる蔵」の「笑い」のW、「渡辺酒造店」のW、「世界（world）に羽ばたく」のWから。
30BYから「ひだほまれ」、「高島雄町」がラインナップ。
使用米 岐阜県飛騨産45%精米
使用酵母 M310
日本酒度 -4.7
酸度 1.6
アルコール度 17.0度
酔生夢死
智（さとり）は香りだけ嗅げた
智は華やかな吟醸香の中に
はっきりとお米や麹のクリーミーな香り
大智は意外と香り穏やかで
より果実に近い香り
透明感のある甘み
すっと喉に流れ
口には余韻と香りだけが残る
これがとても長い
ZAKU SPECIAL シリーズ
内山智広杜氏の「智」の字を商品名に含めたお酒
（伊勢平野産？）山田錦40精白
酔生夢死
兵庫県三木市吉川町産山田錦（特A地区）
40精米