酔生夢死
Masuya-kai
Strong sake recommended
Ingredients: Rice, rice malt, brewing alcohol
Ingredient rice: Kyo no Kiraki
Rice polishing ratio 74
Japanese>English
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酔生夢死
Masuya-kai
Strong sake recommended
Alcohol content: 15 degrees Celsius
Sake degree +11 (for reference)
Acidity 2.1（for reference)
Ingredients: Rice (domestic), Rice Koji (domestic)
Koji rice: Gohyakumangoku, Kake rice: Processed rice
Rice Producing Area
Koji rice: Toyama and Fukui Prefectures, Kake rice: Aichi Prefecture
Polishing ratio 75
Yeast used: Kyokai No.7
Japanese>English
酔生夢死
Masuya-kai
Strong sake recommended
Aizan", the most popular sake in the series of unfiltered unpasteurized sake
Rice used: Aizan
Rice polishing ratio: 55
Yeast used: Shizuoka yeast
Alcohol content: 17-18%.
Japanese>English
酔生夢死
Masuya-kai
The most refreshing of the day: ⭕️
19 has a great closing sweet ⭕️
Alcohol content 17%.
Variety used Tamakae
Rice polishing ratio 55
Japanese>English
酔生夢死
Masuya-kai
sweet recommendation
Hatsutan Hamburger ⭕️
Shichisui Shichisui, Toraya Honten, Tochigi.
The most popular standard sake! Signature product of the brewery.
Rice used: Omachi
Rice polishing ratio: 55
Sake meter....
Acidity: 1.7
Alcohol content・・・・16
Japanese>English
酔生夢死
Masuya-kai
The most exciting drink of the event: ⭕️
Tan stew omelette rice⭕️
From Shiwa Shuzoten, a brewery in Shiwa-machi, Iwate Prefecture, the birthplace of the Nanbu Touji clan. Brewed by the first female Nanbu Touji master.
Alcohol content: 15
Sake meter: -3.5
Acidity: 1.5
Rice used: Ginotome
Rice polishing ratio: 55
Iwate Prefecture Yeast 【Giovanni no Chikara
Japanese>English
酔生夢死
Masuya-kai
Tansuji Potato salad refill⭕️
Sesse and Iwatoyo ❗️
Niigata Daiichi Sake Brewery, which brews Yamama, is located in Joetsu City, Niigata Prefecture. One of the most popular brands is Yamama, which is brewed by a brewery in Yamama with rice from Yamama.
Rice: Gohyakumangoku
Rice polishing ratio 60
Sake degree --- 0.01
Acidity --- 16
Degree of alcohol content 16
No.6 yeast
Japanese>English
酔生夢死
Masuya-kai
19-san popular sake ❗️
First dry sake in the Hishiko series brewed with Niigata rice
Rice used: Niigata rice
Rice polishing ratio: 55
Sake degree: +7
Acidity: 1.9
Alcohol percentage: 16
Japanese>English
酔生夢死
Masuya-kai
Potato salad per person ⭕️
The core of "Sanrensei" (Three Rens), founded by Noriyuki Fujii, the fourth generation
Ingredients : Yamadanishiki
Rice polishing ratio : 55
Sake meter : +3
Acidity: 1.2
Alcohol content : 17
Japanese>English
酔生夢死
Masuya-kai
Order by Sukkiri recommendation: ⭕️
Itsumi Shuzo, the smallest brewery in Sado City, Niigata Prefecture.
Alcohol content: 17
Sake degree: -
Acidity: -3.5
Rice: Koshitanrei
Rice polishing ratio: 55
Niigata No.9 Yeast
Japanese>English
酔生夢死
agricultural association
Rice / Comet
◆Polishing ratio / 50
Alcohol content: 15-16%.
This Junmai Daiginjo is the result of the construction of brewing techniques and challenges by the brewer, Mr. Yoshimichi Kawana, and the rice and yeast used are different every year.
The rice used this year is "Comet" from Hokkaido, and the yeast is "Miyagi A yeast".
Japanese>English
酔生夢死
agricultural association
Brewing the finest drop of sake, the highest quality material is diamond labeled! Brewed with Iwate's top quality sake rice "Yunokou", which was developed with the desire to produce sake rice like "Yamadanishiki", the king of sake rice, in Iwate.
Rice polishing ratio: 45% / Alcohol content: 15
/Rice: Iwate-produced Yunokou / Sake meter: -2
Original Iwate yeast "Giovanni no Chikusa
A limited distribution sake brewed by four brewers led by Hiromi Ono, the first female Nanbu-To brewer.
Japanese>English
酔生夢死
agricultural association
Alcohol content: 15
Sake meter degree: +1.0 Acidity: 1.8
Rice: Aiyama Polishing ratio: 80
◆Macho Series
Low-polished rice = High-polished rice = High protein. The "Macho macho" series was created with this image in mind. The macho label is also characteristic of this series.
It destroys the image of traditional sake! Makino Shuzo was founded in the early Edo period (1603-1868). Kenjiro Makino, the 18th generation of the brewery, who is also the brewer at the time, says, "We have been brewing sake for 300 years because we have kept up with the times. The brewery brews with a high level of technology backed by tradition.
Beef tongue potato salad, Tori-wasa
Beef tongue from the General: ‼️
Japanese>English
酔生夢死
Masuya-kai (acronym for "masuya")
A drink served at the service
Alcohol content .16%.
Ingredient rice: ......... Yamadanishiki
Polishing ratio.... .59% of rice
Yeast: ............ 1801-Nagano D
bribe rice
And the cake I asked for on short notice.
Handmade and tremendous quality!
Definitely a place I will go back to!
Japanese>English
酔生夢死
Masuya-kai (acronym for "masuya")
Rice used
Koimomiji (grown in Hiroshima Prefecture)
Rice polishing ratio
65
Alcohol content
13.5 degrees Celsius
Sake
-53
Acidity
2.1
Yeast used
Kumamoto yeast
Beef tongue ajillo
Japanese>English
酔生夢死
Masuya-kai (acronym for "masuya")
Rice: Hitogokochi Polishing ratio: 60
Sake meter degree: - Acidity
Alcohol percentage: 15% Alps yeast
The most delicious beef tongue stew at ⭕️1
Japanese>English
酔生夢死
Masuya-kai (acronym for "masuya")
Rice used: Yamadanishiki
Polishing ratio: 50%.
Sake meter...
Acidity
Alcohol content・・・・16
Japanese>English
酔生夢死
Masuya-kai (acronym for "masuya")
Rice: Milky Queen from Tango ■Polishing ratio: 60% ■Alcohol level: 15.2°F ■Sake alcohol level: -28.0 ■Acidity level: 3.8
Shirasugi Sake Brewery in Kyotango City, northern Kyoto Prefecture, makes sake from all edible rice.
Thick sliced beef tongue
Japanese>English
酔生夢死
Masuya-kai (acronym for "masuya")
Rice used] Domestic rice
Alcohol content】6
Yeast used] -70
Sake meter] -70
Acidity] 5.0
The amount of koji rice used is three times larger than usual, and the white koji rice gives this sake a pleasant sweet and sour taste. Calpis for adults.
I have always wanted to try this bottle, and I was very impressed to find it.
Roast beef tongue which was served to us
Japanese>English
酔生夢死
Masuya-kai (acronym for "masuya")
Rice used
Akebono (Okayama Prefecture)
Rice polishing ratio
Koji rice: 50%, Kake rice: 58
Alcohol content
14 degrees Celsius
Sake Degree
-2.5
Acidity
1.7
Yeast
Okayama Hakuto yeast
Nama Sake/Hiire
Heat-refining
Deep-fried tofu with crab miso
Japanese>English