Venue Information for ASSE

酔生夢死

Yamatoshizuku秋田産山田錦90純米生酛

Akita Seishu Akita

11/22/2023, 10:05:11 AM

11/22/2023

ASSE

酔生夢死

Alcohol content: 16.4 Sake meter: +1 Acidity: 1.5 Rice: Akita Yamadanishiki Rice polishing ratio: 90 Yamada-Nishiki, known as the king of sake rice, is a special rice grown with local farmers in search of how it can be cultivated in Akita's climate. This is the third year of cultivation through trial and error, overcoming conditions such as temperature, hours of sunlight, and soil. *The second year was Dewazuru Prototype 90 (Y#2). This year, they finally graduated from the prototype and made their debut with Yamato Shizuku. Due to the limited rice harvest, the milling ratio was kept to a minimum of 90%. Small-scale, Akita-style sake brewing. Pizza with Tachi and Bell Peppers Nemuro's tachi with turnip sauce. The peppers are Eniwa's Sarara, even raw. No mundane taste, only the deliciousness of the broth.

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酔生夢死

Hiraizumi無農薬栽培美山錦純米山廃原酒

Hiraizumihonpo Akita

11/22/2023, 9:28:39 AM

11/22/2023

ASSE

酔生夢死

Rice polishing ratio: 60 Sake rice: 100% Miyamanishiki produced in Oogata Village Yeast: Association 701 yeast Alcohol content: 15 Sake Degree: ±0 Acidity: 1.7 This is a new series of Yamahai Junmai, made from the special sake rice grown by contract farmers. Misuzu Farm's Miyamanishiki rice, grown by Mr. Gozu of Oogata Village without agricultural chemicals, is used to make a refreshing and crisp sake with a low sweetness. Misuzu Farm has been growing Miyamanishiki without agricultural chemicals for many years. Hardness of Miyamanishiki, acidity of Yamahai, exclusive to Hasegawa Sake Brewery The order of hardness is Miyamanishiki, Kaizen, and Misuzu, in that order.

Japanese>English

酔生夢死

Satouhee令和3酒造年度純米生酛原酒

Aramasa Shuzo Akita

11/22/2023, 9:14:05 AM

11/22/2023

ASSE

酔生夢死

Rice polishing ratio: 30 Sake rice: 100% Akita Sake Komachi from Uyashinai district Yeast: Association #6 yeast Alcohol content: 15% (undiluted) The creator of Association #6 yeast (Shinsei yeast), Ubei Sato (1865-1947), the fifth head brewer of Shinsei, is known as the "benefactor of Akita sake" along with the late brewing engineer Masanobu Hanaoka, who was so enthusiastic about making ginjo that he stayed at the brewery himself and devoted himself to research.　This is a limited edition Akita sake named after Ubei Sato V. It inherits his passion for sake brewing. We stayed at Susukino for various reasons! After all, it was Asse-san who started it all! As a Japan fan I hope Uematsu-san continues to make sake!

Japanese>English

mitanko_ ayumi

Hiraizumi

Hiraizumihonpo Akita

10/3/2023, 2:50:19 AM

10/1/2023

ASSE

mitanko_ ayumi

Sake Go Around

Japanese>English

酔生夢死

Hiraizumi

Hiraizumihonpo Akita

10/1/2023, 10:46:32 AM

10/2/2023

ASSE

酔生夢死

Second go-around This brewery boasts a history dating back to the mid-Muromachi period. The brewery has stubbornly stuck to the traditional Yamahai method of brewing sake, based on the principle of "making sake like plum blossoms, which is more subdued and full-bodied than the more famous cherry blossoms. It is said that the sake's name "Tobirazumi" comes from the name of the area "Hirasawa," from which it was called "Hirasawa no Izumiya no Sake," and also from a local painter who presented our sake to the monk Ryokan of Echigo, describing it as "outstandingly good white water. Chokai is one of the reasons why we can produce dry sake, which is rare in Akita Prefecture.

Japanese>English

酔生夢死

Hiraizumi飛囀（ひてん）鵠はくちょう純米吟醸山廃原酒

Hiraizumihonpo Akita

10/1/2023, 4:33:19 AM

10/1/2023

ASSE

酔生夢死

Go Around The theme of HAKUCHO is, without a doubt, a sake that is thoroughly focused on "acidity.　The combination of Association Yeast No. 77 (malic acid), Yamahai yeast (lactic acid), and white malted rice (citric acid), the three main elements that produce "acid" are fully utilized to produce this challenging sake from Hiraizumi's 27th generation. Rice used: Akita Sake Komachi ■Polishing ratio: 50%, 60% ■Yeast used: Association yeast No. 77 Sake meter: -22.0 ■Acidity: 3.5 ■Alcohol level: 14% (original)

Japanese>English

酔生夢死

Azakura18年蔵内熟成純米吟醸原酒無濾過古酒

Azakura Shuzo Akita

7/26/2023, 10:22:59 AM

7/26/2023

ASSE

酔生夢死

Alcohol content 16%. Sake degree +2 Ingredients: Raw material rice: Misato Nishiki Polishing ratio 50%.

Japanese>English

酔生夢死

Dainagawa天花　虎ラベル純米大吟醸原酒生酒無濾過

Dainagawa Akita

7/26/2023, 10:03:37 AM

7/26/2023

ASSE

酔生夢死

Raw material rice Yamadanishiki from Okayama Prefecture Polishing ratio 45% Yeast used: Kurazuke yeast (D-29) Alcohol 15% Sake strength -3 Acidity 1.5 The taste leaves a lasting impression. It is a famous sake that you would like to drink if it existed.

Japanese>English

酔生夢死

Aramasa山吹タンジュリン純米生酛原酒

Aramasa Shuzo Akita

7/26/2023, 9:35:08 AM

7/26/2023

ASSE

酔生夢死

Tangerine is a new addition to Shinmasa's "Colors" series of fire-aged sake. The rice used for this sake is "Fukunohana" rice, which was created in 1959 at the Tohoku Agricultural Experiment Station. It was the most widely grown variety in Akita at one time. Tangerine was once brewed with an ingredient rice called "Gin no Sei. Brewing year 2022 Rice harvest year 2022 100% Akita-grown Fukunohana rice Ingredients Rice (Akita), Rice malt (Akita) Polishing ratio 60 Alcohol content 13% (Unpasteurized) This is a type of sake that has never been produced by Colors. Cute sweet and sour taste. Inspired by Yusuke and Asse. More Western than Japanese

Japanese>English

遊さん

Aramasa雨蛙 2020

Aramasa Shuzo Akita

5/30/2023, 12:24:48 PM

5/30/2023

ASSE

遊さん

A restaurant that serves delicious pizza and delicious sake. The owner, who is from Akita, serves delicious sake. I've included various photos, but I didn't expect to see only the rare Niimasa sake.... And when I said, "I like Ame Frog," the miracle was that it was served. If you like sake, you can't go wrong at this Sapporo restaurant!

Japanese>English

マイケル冗談