Timeline
酔生夢死Launch with Mr. Kamishin Koyama
Name of brewery
Tokachi Plant "Hekiunkura", Kamikawa Taisetsu Shuzo Brewery Co.
Rice
100% "Comet" rice suitable for sake brewing from Otogi, Tokachi
Rice polishing ratio
70
Sake Degree
Not disclosed
Acidity
Not disclosed
Alcohol content
15 degrees Celsius 酔生夢死Launch with Mr. Kamishin Koyama
Sake strength: +3
Acidity: 1.6
Rice: Ginpu
Rice polishing ratio: 50
Alcohol content: 16.5 酔生夢死Launch with Mr. Kabishin Koyama
Rice： Yamadanishiki (Bessho district, Miki, Hyogo)
Rice polishing ratio: 60
Yeast: ---- (Japanese sake)
Alcohol content: 15%.
Sake degree: +3 酔生夢死Launch with Mr. Kabishin Koyama
Rice
＜Hitogochiki
Rice polishing ratio
59% (with a minimum of 5% alcohol by volume)
Alcohol content
16% alcohol by volume
Sake degree
+14
Yeast
-Yeast
Acidity
1.5 酔生夢死Kabishin Koyama Launch
Rice used: Yamadanishiki
Polishing ratio: 60
Sake degree: +4
Acidity: 1.7
Alcohol content・・・16 RecommendedContentsSectionView.title
