Timeline
酔生夢死Tokyo (1)
Sake brewed by Yuichi Tanaka, a toji who is the same age as us
We also ordered a side dish to go with it!
Deep-fried and soaked vegetables
Perfect pairing: ⭕️
I would love to have another serving of either ⭕️
The gorgeous aroma, the deliciousness of the broth, the delicacy
A balance that makes everything happy!
Rice: 80% produced in Yamagata Prefecture
Rice polishing ratio: 50
Alcohol content: 14% (undiluted) 酔生夢死Tokyo (1)
Stiff and sturdy
The attack is clean and flat.
The lingering aftertaste has the richness and body of a nama sake.
It goes well with the famous potato salad cheese and ham cutlet with sakekasu sauce.
It goes well with ham cutlet with sakekasu sauce. ⭕️
Rice: Miyamanishiki (produced in Akita Prefecture) ■Polishing ratio: 50% ■Yeast: 1801
Sake meter: -- ■Acidity: -- ■Alcohol level: 17 酔生夢死Tokyo Trip 1
The first drink is a refreshing one.
Nigori sake! I thought.
Calpis aroma
The taste is well integrated.
The aftertaste is especially beautiful. ⭕️
I walked for a while.
It's nice to feel it soak into your body when you swallow it.
Great first drink: ⭕️
Hokkaido Comet 50
16 degrees Celsius. きたもんI love it the most now! Calpis Soda 中トロ｜生酛好き🌾Raw rice (produce).
Yeast: Flower yeast
Refined rice 歩合(%).
alc(degree): 20 RyuThank you for your comment, Kohada 7!
Thank you for your comment!
Black bull was awesome 😆✨. 中トロ｜生酛好き🌾Raw rice (produce).
Yeast.
Refined rice alc(%): 60
alc(degree): 16 中トロ｜生酛好き🌾Rice (Origin): 100% Manzai rice (produced in Okazaki, Aichi Prefecture)
Yeast: Brewer's yeast
Rice polishing ratio (%): 70
Alc(degree): 16 中トロ｜生酛好き🌾Rice (production area): 100% Yamadanishiki (produced in Tojo, Hyogo Prefecture, special A district)
Yeast: In-house yeast
Rice polishing ratio (%): 50
Alc(degree): 16 中トロ｜生酛好き🌾Rice Source: Yamadanishiki
Yeast: Kyokai No. 9 series
Rice polishing ratio (%): 50
Alc(degree): 16 中トロ｜生酛好き🌾Rice (producing region): 100% Yamadanishiki (produced in Yoshikawa-cho, Miki City, Hyogo Prefecture)
Yeast: Soybean yeast
Rice polishing ratio (%): 16
Alc(degree): 45 中トロ｜生酛好き🌾Rice Source: Yamadanishiki (Hyogo Prefecture)
Yeast: Kyokai No. 7
Rice polishing ratio (%): 50
Alc(degree): 16 中トロ｜生酛好き🌾Rice (Origin): Domaine Sakura, 100% Yamadanishiki (produced in Sakura City, Tochigi Prefecture)
Yeast: Yeast
Rice polishing ratio (%): 60
Alc(degree): 14 かなこI don't remember much about it, but I remember that all the sake we sampled that day was delicious.
Mimurosake and Miyaizumi, sakes from Nara and Fukushima, are said to be made with the same rice, Watofune-2-go.
I found a note saying that they used the same rice, but the taste was very different. かなこThe friend I went with said it was his favorite.
I remember it being easy to drink, even though it was at the end. かなこOn the right is Junmaishu.
I had a chance to compare drinks.
I only remember that they were both good. かなこThis was the second sake of the day, the 1.2 contender of the day.
It was so delicious and easy to drink that it made me feel like I'm going to be famous.
I drank it in gulps, and it made me drunk for a long time. RecommendedContentsSectionView.title
