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
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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