酔生夢死
Raw Rice
<Omachi (produced in Yamato-cho, Mihara City)
Rice Polishing Ratio
65% alcohol by volume
Alcohol content
19 degrees
Sake meter / +15.0
Acidity / 2.4
Yeast
JKA 701
Japanese>English
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酔生夢死
Rice polishing ratio: 60% or less ■Alcohol content: 16 degrees
A blend of 3 to 10 year old sake
Japanese>English
酔生夢死
Raw material rice] Kame no o from Akita Prefecture
Ingredients] Rice (domestic), Rice malt (domestic)
Polishing ratio】 55
Alcohol content】 16
Sake degree] ±0
Acidity] 1.5
Amino Acid Content】 1.0
Yeast used】 In-house yeast
Japanese>English
酔生夢死
Alcohol content: 15 to 16 degrees
Raw Rice: Dewanosato
Rice polishing ratio 60%.
Yeast used: Yamagata yeast
Sake degree +3
Acidity 1.2
Japanese>English
酔生夢死
Rice: "Fukkurinko" produced in Nanae Town
Sake degree: +0.3
Acidity: 2.2
Rice polishing ratio: 65
Alcohol content: 16
Japanese>English
酔生夢死
Rice used: 100% Yamada Nishiki special rice produced in Tojo, Hyogo Prefecture
Rice polishing ratio: 48%.
Sake degree: +3
Acidity: 1,5
Amino acidity: 0.9
Yeast: Kyokai No.7 yeast
Alcohol level...16.6
Japanese>English
酔生夢死
Raw material rice: Aizan (Himawari Agriculture)
Rice polishing ratio: 45
Alcohol content: 16 degrees
Sake degree: +6
Acidity: 1.2
In-house cultured yeast
Japanese>English
酔生夢死
Ingredients : Rice, Rice malt
Alcohol content: 15
Sake degree: +3
Yeast: No.701
Rice produced in Shimane prefecture
Japanese>English
酔生夢死
Raw rice
Yamadanishiki 24, Tamaei 76
Rice polishing ratio
65 percent
Alcohol content
15 degrees
Sake degree
+10
Yeast
JSA No.7
Acidity
2.3
Japanese>English
Morinokura純米大吟醸 かぜ
