Timeline
酔生夢死Masuya-kai (acronym for "masuya")
Rice used: Koshitanrei
Polishing ratio: 55
■Nihon Shudo:
■Acidity:
■Amino Acidity:
Alcohol percentage: 16
The YANMA brand is a popular sake produced in extremely small quantities, and is only awarded to the best quality mid-pack sake directly from the kamekuchi, aiming to realize the ultimate taste idealized by Yoshinori Takeda, the fourth generation sake brewer.
Fried beef tongue 酔生夢死Masuya-kai (acronym for "masuya")
Ingredients: Rice, Rice Koji Alcoholic Beverage: 15
Rice: Yamadanishiki Acidity: 1.4
Sake meter degree: +12 Polishing ratio: 60
State: Fire-fired, Beconia yeast 酔生夢死Masuya-kai (acronym for "masuya")
Rice : Gohyakumangoku
Rice polishing ratio : 55
Sake degree : +8 to +10
Acidity : 1.3
Alcohol content : 16
Fruit Caprese
Beef tongue potato salad 酔生夢死Masuya-kai (acronym for "masuya")
Producer (Place of Origin) Sake Acidity
Honda Shoten (Hyogo Prefecture) +4 1.5
Rice Polishing ratio Yeast used
Hyogo-Nishiki 60
This sake uses 100% Hyogo-nishiki rice, which was developed by Hyogo Prefecture to combat global warming and improve the quality of sake rice for the future.
Hyogo Nishiki is a sake rice produced by crossbreeding Yamadanishiki (mother) and Saikai 134 (father).
The concept is "sweetness is umami.
Episode 2 = The challenge of new rice.
What is the Dragon Series?
A new proposal from Ryuriki, planned by Ryuyu Honda, the 5th generation of Ryuriki. RecommendedContentsSectionView.title
