Yoshiki｜生酛好き🌾
Raw rice (production area): 5 million stones
Yeast: Home-grown yeast
Refined rice amalgamation(%): 55
alc(degree): 15.5
Chinese>English
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Academie du Vin Aoyama (アカデミー・デュ・ヴァン) 青山校 (アカデミー・デュ・ヴァン 青山校)
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Yoshiki｜生酛好き🌾
Raw rice (production area): Special A Yamada Nishiki
Yeast: Self-sourced yeast
Refined rice (%): 35
alc(degree): 15.5
Chinese>English
Yoshiki｜生酛好き🌾
Raw rice (produced by)
Yeast: No.701
Refined rice 歩合(%): 68
alc(degree): 15.5
Chinese>English
Yoshiki｜生酛好き🌾
Rice Source: Hitomebore
Yeast: No. 901
Rice polishing ratio (%): 65
Alc(degree): 15.5
Japanese>English
Yoshiki｜生酛好き🌾
Raw rice (production area): 5 million stones
Yeast: Home-grown yeast
Refined rice amalgamation(%): 55
alc(degree): 16
Chinese>English
Yoshiki｜生酛好き🌾
Rice (producing region): Gohyakumangoku
Yeast: Utsukushima Yume Yeast
Rice polishing ratio (%): 55
Alc(degree): 15
Japanese>English
Yoshiki｜生酛好き🌾
Rice Source: Yamadanishiki
Yeast: M310
Rice polishing ratio (%): 35
Alc(degree): 16
Japanese>English
Yoshiki｜生酛好き🌾
Rice as raw material (produced by)
Yeast：M310
Refined rice alc(%): 60
alc(degree): 15
Chinese>English
Yoshiki｜生酛好き🌾
Rice (Origin): Japan
Yeast: Kyokai No. 9
Rice polishing ratio (%): 60
Alc(degree): 15
Japanese>English
Yoshiki｜生酛好き🌾
Rice (producing region): Japan
Yeast: In-house yeast
Rice polishing ratio (%): 73
Alc(degree): 17
Japanese>English