Timeline
酔生夢死Ingredients: sake Musashi
Rice polishing ratio: 60
Sake degree: -2
Acidity: 1.6
Amino acidity: 0.9
Alcohol percentage: 15
Yeast used: K-901
Slight bubbles and koji sweetness
Perfect for thickly seasoned beef tenderloin!
The bubbles are also GOOD for pouring off the fat! 酔生夢死Open 2/17 Ishigamiyaki Oyster and Kizashi
Alcohol content: 16
Sake degree: +1
Rice used: Higashikawa-cho Comet Polishing ratio: 50 酔生夢死2/17Open Ishigami-yaki Oyster and Kizashi
Rice: Yamadanishiki from Oita Prefecture ■Polishing ratio: 60% ■Alcohol level: 15 酔生夢死Open 2/17 Ishigami-yaki Oysters and Kisarashi
Rice used: 100% Higashikawa comet
Rice polishing ratio: 55
Alcohol content: 15 酔生夢死2/17 Open Ishikami-yaki Oyster and Kizashi
Rice: Miyamanishiki
Polishing ratio 55
Yeast: Ogawa yeast
Water used for brewing: Sakura Shimizu (natural spring water)
Alcohol 15%.
I had 7 different kinds of great sake that day, but this one was the most impressive and memorable. I will continue to enjoy drinking sake so that I can have many more experiences like this! 酔生夢死2/17 Open, Ishigamayaki Oyster and Kizushi
Polishing ratio Koji rice: Yamadanishiki, Gohyakumangoku (Polishing ratio 50%), Kake rice: General rice (Polishing ratio 60%)
Alcohol 15.5
Yeast: Association #7 yeast 酔生夢死Open 2/17, Ishigami-yaki Oysters and Kizushi
Ingredients: Yamadanishiki and Gohyakumangoku
Rice polishing ratio: 55
Sake degree: +3
Acidity: 1.5
Alcohol percentage: 16.8 RecommendedContentsSectionView.title
