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
Japanese>English
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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
Japanese>English
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
Japanese>English
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!
Japanese>English
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
Japanese>English
酔生夢死
Raw Rice: Habuyuki
Rice flour: 55%.
Alcohol degree：16 degrees
Sake degree：±0
Acidity: 1.6
Chinese>English
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
Japanese>English
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
Japanese>English
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!
Japanese>English
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
Japanese>English
酔生夢死
2/17Open Ishigami-yaki Oyster and Kizashi
Rice: Yamadanishiki from Oita Prefecture ■Polishing ratio: 60% ■Alcohol level: 15
Japanese>English
酔生夢死
Open 2/17 Ishigami-yaki Oysters and Kisarashi
Rice used: 100% Higashikawa comet
Rice polishing ratio: 55
Alcohol content: 15
Japanese>English
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!
Japanese>English
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
Japanese>English
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
Japanese>English