酔生夢死
Harone, passed: ㊗️
Rice used: 80% Watabune-2 produced in Shiga Prefecture
Rice polishing ratio: 50
Alcohol: 13% (undiluted)
Japanese>English
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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
Japanese>English
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.
Japanese>English
酔生夢死
⚾️納会
Alcohol content: 14 degrees Celsius
Sake degree:
Rice used: 20% Yamadanishiki, 80% Nikomaru
Polishing ratio: 65
Japanese>English
酔生夢死
⚾️ Nana Club
[Ingredients] Domestic rice
［Rice-mercury］60%
［Japanese Sake］--.
[Acidity] - [Sake] - [Sake] - [Sake] - [Sake] - [Sake]
［Alc degree］15 degrees
Chinese>English
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
Japanese>English
酔生夢死
⚾️納会
Alcohol 18.0
Japanese>English
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
Japanese>English
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
Japanese>English
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)
Japanese>English
酔生夢死
With Mr. Ogawa, and Kishizashi Revenge: ❗️
I saw this on instagram and wanted to try it.
I wanted to eat Shihoro Shorthorn Beef ‼️
The wasabi was delicious, but the grated ponzu was my best.
but grated ponzu is my best ⭕️
Lastly, my favorite Houou Mita: ❗️
My partner had a dry Houken!
I wanted to drink Takachiyo too,
Rice used ... Aizan from special A district in Hyogo Prefecture
Rice polishing ratio ... 55
Sake degree ... ±0
Acidity ... 1.6
Amino acidity ... 1.1
Yeast used ...
Alcohol percentage...16
Japanese>English
酔生夢死
With Mr. Ogawa, and Kishizashi Revenge: ❗️
Yesterday I was talking about how I wanted to eat white liver.
I was talking about it and found it on the menu: ‼️
And when we ordered it, the last 1.5 servings were available!
Please give me as many as you have‼️
Mr. Aoki told me that they have some that are not on the menu yet.
Mr. Aoki told us that there were some that were not on the menu yet, so we ordered them!
The balance of Jikin is as good as it gets ⭕️
My partner ordered the Raifuku Stag Beanpole, which he was curious about.
Rice: Yamadanishiki (20%)
Kake rice: Gohyakumangoku (80%)
Rice polishing ratio: 60
Alcohol content: 15.5
Japanese>English
酔生夢死
With Mr. Ogawa, Kikido Revenge: ❗️
Two consecutive days of kiddo
Junmai this time
With oysters from Akkeshi with scotch sauce: ‼️
It was so good that we had 4 more after this!
My partner is Hekiunzo.
Kikido is a classic in comparison.
Hekiunkura is lighter and has a hint of white grapes on the nose⭕️
It was interesting: ❗️
Ingredients: Rice, Rice malt
Polishing ratio: Koji rice: Yamadanishiki, Gohyakumangoku (Polishing ratio 50%), Kake rice: General rice (Polishing ratio 60%)
Alcohol 15.5
Yeast: Association #7 yeast
Japanese>English
酔生夢死
With Mr. Ogawa, and Kikizashi Revenge: ❗️
Mr. Aoki recommended "Sukkiri".
My partner recommends Tatsuzumi for its dry taste.
Rice type：KURA NO HANA(Koji)/SASANISHIKI(Kake)
Rice polishing ratio: 55
Sake Degree: ±0
Acidity: 1.6
Amino Acid Content：0.9
ALC level : 15
Japanese>English
酔生夢死
(iii) Sake before you put it on the menu.
Juicy and beautiful aftertaste
Hoya Sashi is from Mr. Aoki: ❗️
I had the Torajohama codfish tempura and chibi-chibi
Alcohol content: 16.2
Sake strength: -8.0
Acidity: 1.6
Rice: Morinokuma-san
Rice polishing ratio: 50
Morinokuma-san" is a rice that has been ranked No. 1 in Japan in the "Rice Taste Ranking".
Japanese>English
酔生夢死
(2) Match it with tempura of cod sprouts.
(Painfully forgot to take a picture...)
As the name of the sake suggests, the bitter orange taste is wonderful. ‼️
Oysters from today's recommendation
Karasumi on top, grilled Tokachi beef roll - beef fillet,
Black Ajijio - Squid Snapper ⭕️
Alcohol: 14%.
Japanese>English
酔生夢死
(1) Dry recommended
Slight aroma and lovely acidity
Perfect with shijimi clam and oysters. ‼️
Rice polishing ratio 65
Alcohol content 15
Pouring method: Once-heated, heated in a bottle
Made with local Jukinmu grapes from Fukuoka Prefecture
Fukuoka Prefecture's sake brewing rice with "Yamadanishiki" for the father and "Yume-Ichikyo" for the mother.
Wakanami brand: A limited-edition, small-batch sake based on the theme of "the pushing wave of flavor and the trailing wave of lingering aftertaste.
Japanese>English
酔生夢死
2nd Floor Whimsy Surrounding Taira
Alcohol content 15.0-15.9
Sake degree +4.0
Acidity 1.6
Amino acidity around 1.2
Rice used: Miyamanishiki, Yamadanishiki, Yamae Nishiki
Polishing ratio (Kake rice, Koji rice) 55%, 55
Yeast: No.7 in-house strain, Kyokai No.1801
Sake mother: fast brewing
Honbetsu Kamigata seared beef liver
Japanese>English
酔生夢死
2nd Floor Whimsy: A party with Taira
Alcohol content 15
Ingredient rice: Omachi
Polishing ratio 50%.
Sake meter degree -1
Acidity 1.9
Amino acidity 1
Pumpkin soup and Honbetsu Kamigata Beef Yukke
Japanese>English