Timeline
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 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 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 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 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". 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%. 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. 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 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 AramasaNo.6 S-type ダイレクトパス純米生酛原酒生酒中取り 酔生夢死Surrounding Taira
Rice type：Akita rice
Rice Polishing Ratio : Koji rice 45%, Kake rice 55
Alcohol content : 13% (original)
Brewing vessel：Temperature controlled tank
Bottle used: Madame Edwarda #1 酔生夢死The Society Surrounding Taira
Rice used: Domestic rice
Rice polishing ratio: 70
Sweetness: Sweet
Alcohol content: 10 degrees
Sake degree: -58
Acidity: 1.0 酔生夢死The Society Surrounding Taira
Ingredients : Rice, Rice malted rice
(Koji rice: Yamada, Kake rice: Gohyakumangoku)
Sake Degree : +2
Acidity：1.7
Rice Polishing Ratio：50%/50
Alcohol percentage：16.8 酔生夢死gathering of followers of Taira (in Kyoto)
Rice used: Yamadanishiki produced in Yoshikawa, Hyogo Prefecture
Rice polishing ratio 60
Alcohol content 16
The members are good drinkers and sake lovers!
I didn't take any pictures of the food because we were all together,
The photo is taken by Shako!
We ate a lot of oysters! 酔生夢死gathering of followers of Taira (in Kyoto)
Brewing rice: Yume-Ichikkyo (100% grown in Fukuoka Prefecture)
Rice polishing ratio: 55
Alcohol percentage: 15
Sake degree: +8 to +10.0 酔生夢死Raw Rice: Habuyuki
Rice flour: 55%.
Alcohol degree：16 degrees
Sake degree：±0
Acidity: 1.6 酔生夢死Ingredient Rice
Asahi no Yume
Rice polishing ratio
70% (the highest percentage of all the rice used in the production of the product)
Alcohol content
18 degrees Celsius
Sake degree / Acidity
+8 ／ 2.2 酔生夢死This sake is modeled after the main character in Slam Dunk, the genius three-point shooter known as "Kotobuki Mitsui". The author, Takehiko Inoue, is a fan of the sake "Kotobuki Mitsui".
Ingredient Rice
Yamada Nishiki
Rice Polishing Ratio
60
Alcohol content
14 degrees Celsius
Sake Degree
＋14
Yeast
Kyokai No.9
Acidity
1.8
Amino acidity
0.9 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 RecommendedContentsSectionView.title
