Timeline
酔生夢死White Day 🦪🍶.
This time we had a record number of 🦪12 per person!
More if we keep up the pace...?
Next time I make a reservation, I'll tell the owner
I'll tell him I'll eat a lot.
Alcohol content: 16
Sake meter: +1.0 *previous values
Acidity: -1.0
Rice Source : Yumenokou
Rice Polishing Ratio : Koji 60%, Kake 66 酔生夢死White Day 🦪🍶.
It was the first time for me to try "fresh" pale ale.
It's still delicious 🍶.
I'm getting angry at myself for eating too fast...
Sake rice: 20% Yamadanishiki, 80% Sake rice
/Polishing ratio 50% / Alcohol 14%. 酔生夢死White Day 🦪🍶.
The shiitake mushrooms yakisoba was also big and tasty 👍.
Grilled oysters make me hungry👍
Rice：Fukui organic rice Sakaohomare
Alcohol content: 15 酔生夢死White Day 🦪🍶.
Great from the appetizer🥹.
I wanted more white liver paste .
I'll have another raw oyster yukke twice 🦪.
Rice used: Miyagi Prefecture rice
Polishing ratio ... 60
Sake meter rating ... +7
Acidity・・・・1.8
Alcohol content・・・15
No.7 yeast HiranHappy New Born原酒生酒無濾過 酔生夢死🟥6 month anniversary
Source Rice: 100% Yamadanishiki
Strength: 15 酔生夢死🟥6 month anniversary
Alcohol content: 17-18%.
Rice polishing ratio: 60
Acidity: 1.6 優勝【革命君】 厳選袋吊り雫酒 2023BY本醸造生酒袋吊り古酒 酔生夢死🟥6 month anniversary
Alcohol content: 19%.
Rice variety Fukui rice 酔生夢死Harone, passed: ㊗️
Rice used: 80% Watabune-2 produced in Shiga Prefecture
Rice polishing ratio: 50
Alcohol: 13% (undiluted) 酔生夢死Harone, passed: ㊗️
Koji rice: Yamadanishiki from Hyogo Prefecture
Kake rice: Akita Sake-komachi, etc. from Akita Prefecture
Rice Polishing Ratio:45
Alcohol percentage: 16
Sake meter: ±0
Acidity: 1.6
Amino acidity: 1.4
Yeast: In-house yeast B 酔生夢死Passed far sound: ㊗️
Ingredients : Rice (domestic), Rice malt (domestic)
Rice used: Yamadanishiki (all grown in Hirado)
Alcohol content: 14
This sake is made from out-of-grade rice and is the outlier of Fukkai. 酔生夢死⚾️納会
Alcohol content: 14 degrees Celsius
Sake degree:
Rice used: 20% Yamadanishiki, 80% Nikomaru
Polishing ratio: 65 酔生夢死⚾️ Nana Club
[Ingredients] Domestic rice
［Rice-mercury］60%
［Japanese Sake］--.
[Acidity] - [Sake] - [Sake] - [Sake] - [Sake] - [Sake]
［Alc degree］15 degrees 酔生夢死⚾️納会
Ingredients and rice polishing ratio
Koji rice - Yamadanishiki 55% Kake rice - Hachitanishiki 55
(both 100% domestic rice)
Sake quality: Unpasteurized Junmai Ginjo-shu (raw ginjo-shu)
Sake Degree -1.06, Acidity 1.6, Amino Acidity 1.4 酔生夢死⚾️納会
Rice： Yamadanishiki (produced in the Wasui area of the Kikuchi River basin)
Rice polishing ratio: 55
Alcohol content: 13%.
Sake degree: ---
Acidity: ---
Yeast: Kumamoto No.9 yeast 酔生夢死Second meeting with Mr. Ogawa: ❗️
Toki Kizushi 2nd floor whimsy
Surprised to see the menu!
They have freshly squeezed Fukuji!
I knew it was properly refrigerated.
I thought this was going to be interesting and ordered it!
It had a nice richness and tenderness. ⭕️
Also, the yukke of Honbetsu Kamigata Beef: ⭕️
Ingredient rice: Hokkaido rice
Alcohol concentration 16
Polishing ratio 70%.
Sake degree (+)3
Acidity 1.8 酔生夢死Second meeting with Mr. Ogawa: ❗️
Toki Kizushi 2nd floor whimsy
Sake that I was curious about when it was newly released this year❗️
Fitting snap peas⭕️
Rice for sake brewing (produced in Toyo-cho, Kochi Prefecture)
Polishing ratio 70%.
Maintained at room temperature
Alcohol content 15
Sake degree +7
Acidity 1.4
Amino acidity 1.1
In-house yeast (No. 9 series) RecommendedContentsSectionView.title
