酔生夢死
Shinshin ✖︎ Hisaya Launch
After-party with Mr. Koyama
Sake that the owner hid and did not put on the menu‼️
Ingredient rice: Akihikari produced in Okayama
Alcohol content 15
Polishing ratio 50%.
Sake degree -1
Acidity 1.6
Japanese>English
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Timeline
酔生夢死
Sake made in the 2021 brewing year and matured slowly at low temperature
Alcohol 14°, Sake meter degree +2.8, Acidity 1.5, Amino acid 1.0
Rice used: Ginpu, Polishing ratio: 80
I want to drink it with warmed sake next time. ⭕️
Japanese>English
酔生夢死
Honjozo brewed in a small brewing process comparable to Daiginjo
Rice used: Hokkaido-grown rice suitable for sake brewing
Rice polishing ratio: 70
Alcohol content: 15%.
Second glass: cold
Excellent ⭕️
Slight but elegant aroma
Sharp acidity
Great sharpness as well!
You can feel the careful craftsmanship: ⭕️
A bottle that I would be happy to see spread more widely!
Japanese>English
酔生夢死
Honjozo brewed in a small brewing process comparable to Daiginjo
Rice used: Hokkaido-grown rice suitable for sake brewing
Rice polishing ratio: 70
Alcohol content: 15%.
Warmed sake at first
Firm acidity and crispness
Japanese>English
酔生夢死
-Ingredients - Domestic rice
-Sake degree - +1.0
-Rice polishing ratio - 71
-Alcohol- 15.7
Shimonoseki Torafugu fin sake ✖︎2
skip the alcohol in the first glass
Enkawa ◎
Japanese>English
ひややっこ
名前のイメージで辛口だと思っていたが、フルーティな甘み
甘さは食べ物の邪魔しないレベルなのでちょうどいいです！
道産ししゃもとおいしくいただきました！