酔生夢死
Agricultural College Association, Ogawa, Deguchi
Alcohol
15 degrees Celsius
Rice polishing ratio
55% (with a minimum of 50% polished rice)
Ingredients
Rice (Hitomebore 100%), rice malt
Japanese>English
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酔生夢死
Agricultural College Association, Ogawa, Deguchi
Rice polishing ratio 60
Sake degree +3
Acidity 1.6
Amino acidity 1.2
Alcohol content 15
Rice used: Domestic rice
Flat polished rice is used
Japanese>English
酔生夢死
Agricultural College Association, Ogawa, Deguchi
Ingredients: Rice and rice malt (Yamadanishiki)
Polishing ratio 50%.
Alcohol 15.5
Yeast: Association No. 9 yeast
The origin of the name is
From "the climate of Kishu
Japanese>English
酔生夢死
Agricultural College Association, Ogawa, Exit
New recommendation: ❗️
Original rice: Ginpu (Hokkaido)
Polishing ratio 50%.
Holding temperature Room temperature
Alcohol content 16
Sake degree +7
Acidity 1.7
Amino acidity 1.2
Japanese>English
酔生夢死
Specific name
Not disclosed
Ingredients
Rice, rice malt, brewer's alcohol
Alcohol content
18-19
Japanese>English
酔生夢死
Rice used as raw material
100% "Comet" rice suitable for sake brewing from Tokachi Otokara-cho
Rice polishing ratio
70
Sake Degree
Not disclosed
Acidity
Not disclosed
Alcohol content
15 degrees
Japanese>English
酔生夢死
Medium-hard water rich in minerals
Alcohol content: 15
Sake strength: Undisclosed
Acidity: Not disclosed
Rice：Hokkaido rice
Rice polishing ratio: 70
Japanese>English
酔生夢死
Rice used: Yumenokoh from Fukushima Prefecture
Polishing ratio: 50%.
Sake meter rating ... +3
Acidity: 1.5
Alcohol content・・・・16
Utsukushima Yeast
Super soft water "Kitakata Meisui
Japanese>English
酔生夢死
Ingredient Rice
Chusei Shin-Senbon
Koji ratio
89% of rice
Rice polishing ratio
70
Alcohol content
17 degrees Celsius
Sake degree
-14 degrees
Yeast
Home cultivated
Acidity
3.0
Amino acidity
1.6 degrees Normally, the percentage of koji is about 20-30%, but this sake is 89% koji.
Japanese>English
酔生夢死
Rice polishing ratio 60
Sake degree +3
Acidity 1.6
Amino acidity 1.2
Alcohol content 15
Rice used: Domestic rice
Japanese>English
酔生夢死
Ingredient Rice
Chusei Shin-Senbon
Koji ratio
89% of rice
Rice polishing ratio
70
Alcohol content
17 degrees Celsius
Sake degree
-14 degrees
Yeast
Home cultivated
Acidity
3 degrees
Amino acidity
1.6 degrees
Usually, the percentage of koji is about 20-30%, but this sake is made with 89% koji, which is a luxurious and very labor-intensive process.
Japanese>English
酔生夢死
Ingredients: Yamadanishiki, Gohyakumangoku
Rice Polishing Ratio : Koji rice 50% Kake rice 55
Sake meter rating: +4
Acidity: 1.3
Yeast used: Association #9 yeast
Alcohol percentage: 15.5
Japanese>English
酔生夢死
Source Rice: Gin-no-Yume (Kochi Prefecture)
Polishing ratio 50%.
Holding temperature 5˚C or less
Alcohol content 16
Sake degree +7
Acidity 1.8
Amino acidity 1.0
Leek Chashu pork
Japanese>English
酔生夢死
The theme of the alphabet "Takachiyo" is
Different varieties of rice.
The milling ratio is unified to 59%.
The development of different rice varieties,
Commonly known as "Goktaka
Alcohol content 16%.
Rice used: Ipponshime
Polishing ratio 59
Yeast used: Kyokai 1801
Japanese>English
酔生夢死
Sake meter: +7/ Acidity: 1.6/ Amino acid: 1.2/ Ingredients: Fukuhikari (Kochi Prefecture), Kinumusume (Shimane Prefecture), Asahi no Yume (Gifu Prefecture), Gohyakumangoku (Shimane Prefecture), Yamadanishiki (Kochi Prefecture) / Ingredients: rice, rice malt / Rice polishing ratio: 70% / Alcohol level: 16-17%.
Pork skewer with fries
Japanese>English
酔生夢死
Alcoholic Beverage 15%.
Rice
Yamadanishiki grown under contract in the special A district of Hyogo Prefecture
Gohyakumangoku produced in Fukui Prefecture
Rice polishing ratio 55
Yeast used: KZ10 (in-house yeast)
Sake meter degree +3
Acidity 1.60
Japanese>English
酔生夢死
Rice polishing ratio 60
Sake degree +3
Acidity 1.6
Amino acidity 1.2
Alcohol content 15
Japanese>English
酔生夢死
Ingredients: Yamadanishiki, Gohyakumangoku
Rice polishing ratio: Koji rice 50%, Kake rice 55
Sake degree: +4
Acidity: 1.3
Yeast used: Kyokai No.9 yeast
Alcohol level: 15.5
Drunken Whale, Hakurakusei, and Rokubune are also available!
Japanese>English
酔生夢死
Yeast: In-house yeast
Rice polishing ratio 60%.
Sake degree +3
Acidity 1.6
Amino acidity 1.2
Alcohol content 15%.
Japanese>English
酔生夢死
Raw material rice: Ginpu (Hokkaido)
Polishing ratio 50%.
Alcohol content 16%.
Sake degree +7
Acidity 1.7
Amino acidity 1.2
Japanese>English