Timeline
酔生夢死The previous drink is too good and will be gone soon.
Looking for new possibilities, here it is.
Brown in color
Produced in 2020.6 (aged in an old liquor store) ⭕️
Almost no sweetness, but a delicious rice-derived flavor.
For some reason it goes well with catalanas and caramel ⭕️
The company aims to create an easy-to-drink, harmonious taste by changing the type and ratio of aged sake blended according to the year, such as junmai ginjo aged for 3 to 10 years based on junmai sake aged for 3 years with the hope of "becoming a gateway to the world of 'koshu' (old sake).
Rice polishing ratio
60% (the highest percentage ever recorded in the company's history)
Rice used
Domestic rice
Alcohol content
16% alcohol by volume 酔生夢死I personally close with Obihiro's No.1 ‼️
Armonte's Catalana and
Kuryu (for the second time today) Kijoshu!
This is the perfect marriage⭕️
Slightly gold
Aroma of coconut milk
Overflowing juicy sweetness
The aromatic caramel part of the catalana
The caramel ice cream topping is a perfect match.
Don't miss ⭕️ for those with a sweet tooth ‼️
A bottle of Kijo sake lavishly brewed with "Kurozuma Jungin" and lightened to make it easy to drink.
55% polished rice (Gohyakumanshitsu produced in Fukui Prefecture)
Nisshoku degree -35.0
Alcohol content: 12.0
Acidity: 1.5 酔生夢死Very calm yogurt aroma
Moist mouthfeel
Sweet and sour astringency with a sense of fragility
Very modest sense of Omachi and maturity.
And yet, you can feel the depth of its nostalgia and the size of its vessel. ⭕️
The greatness of sake is reconfirmed: ⭕️
The sake is aged in ice for the first year and then in a low-temperature cellar at 8°C for the next two years.
Akaban Omachi" from Setomachi, Okayama Prefecture
Polishing ratio 50%.
Sake meter degree +6
Acidity 2.2
Amino acidity 0.9
Yeast used: Association No. 9
Condition: Once-fired sake
Brewing year (BY) 2019BY
Alcohol content 16%. 酔生夢死Amazake, a fluffy aroma of koji mold⭕️
Spreads from a sizzling mouthfeel
Gentle sweetness
The acidity is calm.
The aftertaste is luxurious, rich and long. ⭕️
The aroma is more mellow and rummy.
Hoshizukumai 50% polished rice
Alcohol content 17
This new light nigori type sake expresses the azure, clear, transparent light that can be seen in the light clouds drifting in the winter on the Sea of Japan. Hoshizukumai, Tottori Prefecture's brand rice, is used.
Spring rolls with snacks, seared hamachi
Especially, the steamed egg custard with sea urchin and asparagus olive oil
is a superb dish, and I want to eat it all the time! 酔生夢死Akita Brewing is a hot topic around me these days.
Slightly citrusy aroma
Tangy mouthfeel
Modest sweetness and core acidity
The crisp sharpness is the perfect fermentation. ⭕️
Alcohol content: 16 to 17 degrees Celsius
Rice used: Yamadanishiki, Sakekomachi
Polishing ratio 55
Yeast used: Association 14 yeast cultivated in the brewery
Sake degree +13
Acidity 1.5
Akita Brewery Founded in 1919. The brewery Shiki Brewery brews sake on the ground floor of an apartment building in the center of Akita City. It is a member of "NEXT 5," a group of five breweries in Akita (Yamamoto, Isshaku Suisei, Shinmasa, Haruka, and Yuki no Bijin). 酔生夢死Arconto 5th Anniversary
Brewed 500 years ago in Nara, the birthplace of Japanese sake
Sake brewed with the "Bodaimoto" method, which was first brewed 500 years ago in Nara, the birthplace of Japanese sake.
Alcohol content 16%.
Rice used
Rice polishing ratio 70
Yeast used
Sake meter degree +10
Acidity: around 2.2 酔生夢死Arconto 5th Anniversary
55% polished rice (Gohyakumanshu produced in Fukui Prefecture)
Precious sake
Sake alcohol content -30.0
Alcohol content 12 酔生夢死Arconto 5th Anniversary
Kinse" means "15" in Spanish
Rice used: Yamadanishiki
*Polishing ratio ... 60
Sake meter...
Acidity
Yeast
Alcohol content ... 15 酔生夢死Arconto 5th Anniversary
Sake Degree
+5
Rice
Hitanishiki produced in Ibaraki
Rice polishing ratio
70% (the highest percentage of all the rice used in the brewing process)
Alcohol content
14％ (with a minimum of 2.5% alcohol by volume) 酔生夢死55% polished rice (Gohyakumanshu produced in Fukui Prefecture)
Precious sake
Sake alcohol content -30.0
Alcohol content 12 酔生夢死Koji rice : Gohyakumangoku 50% polished rice
Kake rice: Takaneminori 55% polished rice
Yeast : F7-01 & 1801
Sake degree: -4
Degree of alcohol content: 16 degrees Celsius
Acidity: 1.4 酔生夢死Alcohol content: 15.5
Sake meter: +1
Rice：Miyamanishiki(Haguro)
Rice polishing ratio: 55 酔生夢死Rice type: Hachihan 35 from Hiroshima prefecture Polishing ratio: 50
Sake content:+3 Acidity:1.8 Amino acidity:0.9
Yeast used: Meiri strain yeast
Alcohol content:16 酔生夢死Alcohol content 18
Raw rice: Ihyakumangoku, Koshiibuki
Rice polishing ratio 58
Ignition: Ignited
Sake degree +3
Acidity 1.3
Yeast: In-house yeast 酔生夢死Alcohol content 16
Rice type: Miyamanishiki
Rice polishing ratio Koji: 60%, Kake: 65
Ignition: Ignited
Sake degree +12
Acidity 1.6
Yeast: Cultivated in the brewery 酔生夢死Alcohol content 15.％.
Rice type: Yamadanishiki for sake brewer and koji, Gin Ginga for Kake
Rice polishing ratio: Sake mother and koji: 50%, Kake: 60%.
Ignition: Ignition
Sake degree +6
Acidity 1.0
Yeast: Shizuoka yeast HD-1, New-5 RecommendedContentsSectionView.title
