Timeline
酔生夢死11/20, 《Yakitori University》 revived after 21 years
Former 38
Alcohol content 15
Rice used: Dewasanbana from Tamugino area
Polishing ratio 60
Yeast used: In-house yeast
Water used for brewing: Water from the Ou mountain range
Stewed pork giblets
Sashimi with seared beef giblets
Kurage ponzu (jellyfish vinegar) 酔生夢死11/20, 《Yakitori University》 revived after 21 years
Former 38
Rice: Contract cultivation in Tamitsu district, Komono-cho, Mie Prefecture, Japan
Alcohol 15%.
Polishing ratio 50%.
Yeast: Mie yeast
Soriresu skewer: ⭕️
→ Sorirez is a French word meaning "the one who leaves is a fool" or "the place where fools leave". In America, it is called chicken oyster. The base of the chicken thigh.
Homemade shinko mari 酔生夢死11/20, 《Yakitori University》 revived after 21 years
Former 38
Alcohol content: 15 to 16 degrees Celsius
Sake strength +3.0
Acidity 1.3
Too cold outside, ordered without looking at the menu
Delicious and sinking in! 酔生夢死11/20, 《Yakitori University》 revived after 21 years
Former 38
Ingredients : Contract grown Gohyakumangoku
Rice polishing ratio : 55
Sake meter : ±0
Acidity : 1.8
Alcohol content : 16-17
White liver (x2), chicken
3 kinds of side dishes
pork kimuchi, potato salad, salmon and tobikko
Yagen with meat 酔生夢死Rice : Koji・Yamadanishiki
Kake : Gohyakumangoku (sometimes Hachitan-nishiki)
Rice polishing ratio :60
Sake Degree: ±0
Acidity: 1.7
Alcohol content: 16
Soba Salad! 酔生夢死Rice：Koji rice：Kami no Ho Kake rice：Koshihikari produced in Mie Prefecture
Alcohol percentage 15
Polishing ratio Koji rice：55% Kake rice：60
Yeast used: Mie yeast MK-7
Lamb dumplings! 酔生夢死Rice used: Yamadanishiki
Polishing ratio: 50%.
Sake meter rating ... +7
Acidity: 1.6
Alcohol content・・・17
Bonito and simmered vegetables with kikurage mushrooms and mapo eggplant 酔生夢死Rice type：Akitasakekomachi
Rice polishing ratio: Koji rice 55%, Kake rice 60%.
Alcohol content: 13%.
Brewing vessel: Temperature controlled tank
Bottle used: Madame Edwarda #1 Sake pressed from the end of the year to New Year's Eve, covered with an ema (votive tablet) prayed for at a shrine, and shipped on New Year's Day.
This year's design is based on the concept of a wooden vat workshop (to be built in the near future to pass on the technology of wooden vats).
It also expresses the themes of "nature," "eternity," and "vitality" by combining ancient geometric patterns and universal design.
Note that only "New Year Junmai Shiboritate" is labeled with the year of release instead of the year the rice was harvested (rice vintage) because of the concept. 酔生夢死Alcohol content: 15 degrees
Ingredients: Rice (domestic), rice and malted rice (domestic)
Rice polishing ratio: 70
Acidity: 1.5
Sake content: +15
Rice used: Rice grown in Akita Prefecture
Toji: Shunji Sato 酔生夢死Alcohol content: 16
Sake content: +8.0 Acidity: 1.7
Rice type: Hatan Nishiki Polishing ratio: 60%. 酔生夢死Rice type: Good for sake brewing
Rice polishing ratio: 55
Alcohol content: 13% (unpasteurized)
Brewing vessel: Temperature controlled tank
Bottle used: Madame Edwarda #1 酔生夢死Source rice: Yamadanishiki (Hyogo Prefecture)
Polishing ratio 50%.
Keep temperature below 5˚C
Alcohol content 16 degrees
Sake degree +7
Acidity 1.7
Kumamoto Yeast
Amino acidity 1.1 酔生夢死Sake degree +7
Acidity 1.6
Alcohol content 15.5 酔生夢死［raw material］Matsuyama Mitsui
［Spermatozoa-boosting］60%
［Japanese Sake Level］ +10
［Acidity］1.8
［Alc. degree］15.6 degrees 酔生夢死Rice type：Sake brewing good rice
Rice polishing ratio: Koji rice 55%, Kake rice 65
Alcohol content: 13% (unpasteurized)
Brewing vessel: Temperature controlled tank 酔生夢死Alcohol content: 16.5
Sake meter: +3 Acidity: 1.7 - 1.8
Rice type : Akebono Polishing ratio : 70 酔生夢死Rice used: Comet
Rice polishing ratio: 50
Alcohol: 16 degrees
Yeast: No.9 and No.18 yeast 酔生夢死Rice used: Comet
Rice polishing ratio: 60
Alcohol: 16 degrees
Yeast: No.7 and No.14 yeast 酔生夢死Sake degree +2
Rice: Comet from Hokkaido
Rice polishing ratio 40%.
Acidity 1.4 酔生夢死Alcohol content: 16 degrees
Alcohol content: -3 Acidity: 2.2
Rice type : Takashima Omachi Polishing ratio : 50 RecommendedContentsSectionView.title
