酔生夢死
55% Sativa Black Black Black Black
Ginjo
Japanese Sake Degree +5.0
Alcohol Content 18
Seasonal] To be sold on March
Japanese>English
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Timeline
酔生夢死
Sake content
+8
Acidity
1.7
Raw Rice
Tamaei
Rice Polishing Ratio
55%.
Yeast
Yeast No.7
Alcohol content
16
Japanese>English
酔生夢死
R2.10.13 Pre-2nd anniversary celebration
Rice: Rice suitable for sake brewing
Rice polishing ratio: 55% koji rice, 65% rice on rice
Alcohol content: 14% (unpasteurized)
Charging vessel: temperature controlled tank
Bottle used: Madame Edwarda #1
ham cutlet and cheese
I haven't had a drink in a while, but it's still great.
It's more gas than I remember.
I'd like to find more good low-alcohol alcohol.
Japanese>English
酔生夢死
R2.10.13 Pre-2nd anniversary celebration
Raw Rice Ginpu
Sake meter value +7
Acidity: 1.7
Alcohol content 16-17%.
soba salad
Pretty dry.
I thought it was a little too light at first bite.
Gradually the temperature rises and the flavor comes out.
I have a refill.
Japanese>English
酔生夢死
R2.9.7
Rice: Tamayo
Polishing rate: 55%.
Sake meter value: +6
Acidity: 1.9
Yeast: No. 7 yeast
Alcohol content: 17%.
Japanese>English
酔生夢死
R2.9.7
Rice: 100% Yamadanishiki from Eiheiji-cho, Fukui prefecture
Rice polishing rate: 60%.
Alcohol content: 17.0
Sake meter value: +2.6
Acidity: 1.5
Japanese>English
酔生夢死
Mild Fragrance
Acid dominant, clean and crisp
soba salad
Zangi
Japanese>English
酔生夢死
R2.6.23
Raw rice: Domestic rice
Rice polishing ratio: 60%.
Yeast: 1401
Alcohol: 15 degrees
soba salad, ham cutlet and obanzai
Japanese>English
酔生夢死
原材米 山田錦
精米歩合 50％
日本酒度 +1
酸度 1.7
アルコール 15.5度
昨年のなまらキテるべ以来
多分１年ぶりの白龍
優しい香り
軽めで全体のバランスが良い
食中酒としても良い
食べたもの→豚キムチ
酔生夢死
原料米 三重山田錦（三重県伊賀産）100％
精米歩合 50％
アルコール 15度
日本酒度／−2.7
酸度／1.5
アミノ酸度／0.8
使用酵母 MK-3
三重県酵母
◆MK-1：バナナ系の香りをたくさん出す酵母
◆MLA-12：低アルコール日本酒向けの酵母
◆MK-3：リンゴ系の香りを多く出す酵母
◆MK-5：味のもとになるコハク酸をたくさん出す酵母
◆MK-7：日本で一番コハク酸を出す割合の高い酵母。酸度が高いので、ワインのようなボディのある味に。
香り爽やか
微発泡
仄かな甘み
スッキリ軽い
キレも良い
食べたもの→そばサラダ
酔生夢死
R2.3.23
改良雄町
酔生夢死
R2.3.14
酔生夢死
R2.3.14