Yoshiki｜生酛好き🌾
roast pork
Rice (Origin): Domestic
Yeast: Yeast
Rice polishing ratio (%): 70
Alc(degree): 19
Japanese>English
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Yoshiki｜生酛好き🌾
miso mixed with chicken (often tai)
Rice (producing region): 100% Sagabiyori
Yeast: Yeast
Rice polishing ratio (%): 60
Alc(degree): 15
Japanese>English
Yoshiki｜生酛好き🌾
Camembert cheese x dried bonito flakes x ponzu
Rice (Origin): Akebono
Yeast: Akebono
Rice polishing ratio (%): 65
Alc(degree): 17
Japanese>English
Yoshiki｜生酛好き🌾
Tofu with red bean curd and Chinese pickles, topped with fried shallots
Rice (Origin): 100% Hana-Moi (Aomori Prefecture)
Yeast: Kyokai 1801
Rice polishing ratio (%): 50
Alc(degree): 15
Japanese>English
Yoshiki｜生酛好き🌾
Rice (Origin): Japan
Yeast: Yeast
Rice polishing ratio (%): 68
Alc(degree): 13
Japanese>English
Yoshiki｜生酛好き🌾
Tofu with red bean curd and Chinese pickles, topped with fried shallots
Rice Source: Koshitanrei
Yeast: Yeast
Rice polishing ratio (%): 50
Alc(degree): 16
Japanese>English
アラサー酒呑童子
Fresh mouthfeel as a freshly squeezed new sake. It has a muscat-like aroma, a fresh sweetness, and a slight acidity. It has a moderate sense of freshness. It has a slight color as it is orikara-mi.
When put into words, the first half of the above may seem to be a common modern sake, but in fact, I sensed characteristics not found in other sakes. It is difficult to describe, but it must be delicious, and I would like to drink it if I did not have to take a day off from drinking.
I would like to try another Mutsu Hachisen in the future.
Japanese>English
Yoshiki｜生酛好き🌾
Rice (producing region): 100% Yamadanishiki (produced in Itoshima, Fukuoka Prefecture)
Yeast: Sodium hydrogen peroxide
Rice polishing ratio (%): 60
Alc(degree): 15
Japanese>English
Yoshiki｜生酛好き🌾
Rice (Origin): Japan
Yeast: (%)
Rice Polishing Ratio (%): 1
Alc(degree): 8
Japanese>English
Yoshiki｜生酛好き🌾
Rice (Origin): Japan
Yeast: (%)
Rice Polishing Ratio (%): 1
Alc(degree): 8
Japanese>English
Yoshiki｜生酛好き🌾
Rice Source: Yumeko (Fukushima Prefecture)
Yeast: Yeast
Rice polishing ratio (%): 60
Alc(degree): 15
Japanese>English
Yoshiki｜生酛好き🌾
Raw rice (produce).
Yeast.
Refined rice 歩合(%): 70
alc(degree): 15
Chinese>English
Yoshiki｜生酛好き🌾
Raw rice (produce).
Yeast.
Refined rice alc(%): 65
alc(degree): 19
Chinese>English
Yoshiki｜生酛好き🌾
Rice (Origin): 100% Hitogochi (Nagano Prefecture)
Yeast: Yeast
Rice polishing ratio (%): 59
Alc(degree): 14
Japanese>English
Yoshiki｜生酛好き🌾
Rice (Origin): Japan
Yeast: Yeast
Rice polishing ratio (%): 68
Alc(degree): 13
Japanese>English
Yoshiki｜生酛好き🌾
Rice (Origin): Hitanishiki (Ibaraki Prefecture)
Yeast: (%)
Rice polishing ratio (%): 1.0
Alc(degree): 0.1
Japanese>English
Yoshiki｜生酛好き🌾
Rice (Origin): Gohyakumangoku (Toyama Prefecture)
Yeast: K-1001-B, K-9-B
Rice polishing ratio (%): 58
Alc(degree): 15
Japanese>English
Yoshiki｜生酛好き🌾
Rice (Origin): Japan
Yeast: Yeast
Rice polishing ratio (%): 58
Alc(degree): 15
Japanese>English
Yoshiki｜生酛好き🌾
Rice (Origin): Japan
Yeast: Kyokai No. 901
Rice polishing ratio (%): 70
Alc(degree): 14
Japanese>English
Yoshiki｜生酛好き🌾
Raw rice (production area): Hana-fuki-snow (naturally cultivated rice) (produced in Aomori prefecture) 100%
Yeast.
Refined rice ami(%)：60
alc(degree)：18
Japanese alcoholic strength.
Acidity：2.6
Chinese>English