酔生夢死
Rice Type: Koji: Yamadanishiki produced in Kitsuki City, Oita Prefecture Kake: Hinohikari produced in Yamaka, Kitsuki City, Oita Prefecture Polishing Ratio: 60% ■Alcohol Content: 13% White Wine Yeast
Japanese>English
SakenowaRecord your sake experiences and discover your favorites
Timeline
酔生夢死
Alcohol content 15 degrees
Rice
Contract grown Yamada Nishiki from Hyogo Prefecture's special A district
Gohyakumangoku from Fukui Prefecture
Rice polishing ratio 55
Japanese>English
酔生夢死
Rice used] Yamadanishiki
Polishing ratio】60
Sake degree] +4
Acidity] 1.7
Alcohol content] 15.8
Japanese>English
酔生夢死
Rice type: Koji: Yamada Nishiki, Hyogo Prefecture, Kake: Gohyakumangoku, Fukui Prefecture ■Polishing ratio: 55% ■Alcohol content: 15 degrees Yeast used: KZ10 (our own yeast)
Sake Meter: +3
Acidity 1.6
Japanese>English
酔生夢死
Raw Rice
INGREDIENT Miyamanishiki/Ginsan / Miyamanishiki/Ginsan
Type of flavor
TYPE OF FLAVOR Light and fresh
Rice Polishing Ratio
RICE POLISHING RATIO55
Alcohol Content
ALCOHOL OF VOLUME15.0-15.9
sake strength
SMV+5
Acidity
ACIDITY1.7
Japanese>English
酔生夢死
Raw material rice: Yamagata produced "Haenuki".
Alcohol content: 18 to less than 19 degrees
Japanese>English
酔生夢死
R2.7.2
Rice: 100% domestically produced Yamadanishiki
Rice polishing ratio: 50%.
Fermenter: Association 9 yeast
Alcohol content: between 15% and 16%
Japanese>English
酔生夢死
R2.7.2
Raw material rice: 100% Hokkaido-grown "Comet
Rice polishing ratio 60%.
Sake meter value +3
Acidity 1.5
16° alcohol by volume
Blended with KHK 701 and Akita Konno No. 24 yeast
Japanese>English
酔生夢死
R2.7.2
Raw material rice Yamada Nishiki
Rice polishing ratio 60%.
Sake meter value +3
Acidity: 1.8
Alcohol 16%.
Japanese>English
酔生夢死
甘みのある辛口
バランス良い