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Sake degree Acidity
+13 1.7
Rice Polishing ratio Yeast used
Gohyakumangoku 60% 901
Warmed sake
Slightly weak when heated.
Delicious lukewarm.
Gentle sweetness, elegant aroma of rice.
I'll order another heated sake next time!
Japanese>English
酔生夢死
This sake was the basis for the very popular "Mitsui no Kotobuki" character. The sake is made with the number 14 on the back of Mitsui Kotobuki in mind, as it has an alcohol content of 14 degrees and a sake alcohol content of +14. According to the brewer, Mr. Zaitsugu Inoue, it is very difficult to make the same 14 in both cases.
Ingredient rice Yamadanishiki
Polishing ratio 60
Alcohol content 14
Sake degree +14
Acidity 1.8
Amino acidity 0.9
No.9 yeast
YAMITSUKI cabbage, fried potatoes
Japanese>English
酔生夢死
Itoshima has long been a major producer of Yamada-Nishiki, the highest grade of sake rice. Its production is one of the top five in Japan. Surrounded by such fields of Yamadanishiki, the Shiraito Sake Brewery has been brewing sake since 1855 in a location blessed with the use of subsoil water from the scenic Shiraito Falls as brewing water.
Tanaka Rokuugo" is a sake brewed under the leadership of Katsunori Tanaka, the eighth generation of Shiraito Shuzo. Tanaka Rokuugo" is a junmai sake brewed by Katsunori Tanaka, the eighth generation of the Shiraito Sake Brewery, and is "made exclusively from Yamadanishiki produced in Itoshima and polished to 65%. The message it conveys is nothing more, nothing less.
Alcohol 14-15 degrees Celsius
Sake meter rating +1 to +2
Oyster and crab miso cream croquette
Lamb Spice Curry
Shiraoi Octopus Zangi
Japanese>English
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Rice used: Miyamanishiki
Rice polishing ratio: 55
Sake Degree: ±0
Acidity: 1.5
Alcohol level: 16
1801 yeast
An aroma that spreads with every pour.
Piquant mouthfeel
Glossy and elegant sweetness
Stewed beef tendon
Japanese>English
酔生夢死
Sake Sengano, located in Kawanakajima-cho, Nagano Prefecture, was founded in 1540 (before the Battle of Kawanakajima!). It is the oldest sake brewery in Nagano Prefecture, and there is an anecdote that even the famous Lord Shingen Takeda tasted sake from this brewery.
Rice used: Miyamanishiki 59%, Sake meter: +2, Acidity: 1.4
Miso ramen for the finish should be on the regular menu!
Japanese>English
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Rice：100% Dewanosato (Yamagata Prefecture)
Polishing ratio: 70
Fermentation: Yamagata yeast
Sake meter: +28
Acidity: 1.3
Amino acidity: 1.2
ALC: 18 degrees
The concept is the spiciest Junmai-shu in Japan.
Japanese>English
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Rice: Gin-no-Yume (produced in Kochi)
Rice polishing ratio/60%Alcohol/16
Sake degree/+6Acidity/1.5Amino acidity/1.3
Yeast used/AC-95
Sake rice is "Gin-no-Yume", which was developed from Kochi Prefecture sake brewing rice suited to the climate of Tosa, with Yamadanishiki as the mother and Hinohikari as the father.
Japanese>English
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Rice used: Toyonishiki
Polishing ratio 90
Yeast: No yeast added
Sake yeast
Sake Degree
Alcohol 16.5
Note: Although at first glance this sake appears to be the same as the "Junmai Genzake", it actually has a "90%" rice polishing ratio. The normal ratio is 80%, so this sake is even more aggressive.
The rice is grown in our own fields and by contract farmers, without the use of any pesticides or chemical fertilizers, and is cultivated under a detailed set of rules.
The first fertilizer must be compost or bokashi compost made from rice straw, rice husks, and rice bran.
The main fertilizer must be an organic fertilizer. No additional fertilizer should be applied after ear emergence.
No pesticides are to be used, and weeding is to be done by hand or with a rice wheel.
Ÿ Operation and cultivation management records must be kept.
Deep fried cod liver
Japanese>English
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Rice: Kakehashi ■Polishing ratio: 55% ■Alcohol level: 17% ■Sake degree: +6 ■Acidity: 1.8 Amino acid level: 1.5
Yeast Yuko's Thoughts
Pork jaw cartilage Fried cod
Japanese>English
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Ingredients : Yamadanishiki produced in Hyogo Prefecture
Rice polishing ratio : 55
Sake meter : +7
Acidity : 1.4
Vessel Method: Hanging (Shizukushi-shu)
Alcohol content: 16-17%.
Tori-wasa with crispy burdock salad (full size next!)
Japanese>English
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Rice polishing ratio
65% (with a minimum of 2,500 grams per liter)
Rice used
Hokkaido Ginpu
Alcohol content
15% (15% alcohol by volume)
Acidity
1.3
Sake Degree
-1
Reading Sho(kanbijin)
There is a mountain called Shokanbetsu-dake in Masuge
Aroma of rice There is a sharpness that cuts through the oil from the meat
Nakasatsunai country chicken liver skewers Thick noodle yakisoba
Japanese>English
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Ingredient rice: Morinokuma-san
Polishing ratio 50%.
Yeast: Yamagata yeast
Sake degree -3
Acidity 1.8
Alcohol 16.5
From "Morikuma-san", a popular brand of rice in Kumamoto Prefecture, and "Myonobu Kato", the founder of the Kato family, the brewer of the Fuji Sake Brewery.
Cream Soda
Luxurious sweetness and pleasant acidity make you drink too much!
Skewer sauce and ◎
Beef hormone cabbage
Nakasatsunai Country Duck Chicken Nanban with Peach Skewers and Sagari Pork Skewers
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Ingredients: Omachi
Rice polishing ratio: 60
Sake meter rating: +3.5
Acidity: 1.7
Alcohol percentage: 15-16
Kurogyu usually uses Yamadanishiki, but this is a limited-edition junmai sake made from Omachi rice produced in Bizen, Okayama Prefecture.
A subtle umami flavor and excellent sharpness.
A cup of sake that will make you look forward to the meal to follow!
Thick-baked egg and inaka-tori chicken chicken wasabi
Japanese>English
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Minami-Izu's local sake "Shinjoki
Polishing ratio is 55%.
The sake has a sake strength of +3, an acidity of 1.3, an alcohol content of 16%, and uses the Shizuoka yeast NEW-5.
Only a few breweries in Shizuoka carry it.
Nameko, pork bone gyoza, kimchi bibimbap
Japanese>English
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Sake Acidity
+1.7
Rice Polishing ratio Yeast used
Yamada-Nishiki, Akita-Shu-Komachi 55%, yeast preserved in the brewery
Tempura of asparagus from Sarabetsu (the manager's family farm)
Fresh lamb chops Zangi (potato salad)
Orion Ring
Japanese>English
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Rice: Yamagata Prefecture, Izuwanosato, etc.
Yeast: Kyokai 901
Rice polishing ratio 65
Alcohol 15%.
Sake degree +7 to +10
Acidity 1.2～1.6
Fully fermented sake
Japanese>English
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Raw material rice: Miyamanishiki produced in Nagano Prefecture
Ingredients: Rice (domestic), rice malt (domestic)
Rice Polishing Ratio: 60
Alcohol percentage: 16.0
Sake meter: -2.0
Acidity: 1.9
Yeast AK-35
Akinori Sano, the 9th generation brewer, is in charge of this sake, which is carefully brewed with great care under the supervision of the toji (master brewer).
Japanese>English
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Hitogochi and Kinmon Nishiki from Nagano Prefecture
Rice polishing ratio 55
Alcohol level: 16-17%.
Basically Junmai Ginjo only
The price was achieved without any advertising expenses.
Sake made with the aim of becoming Jyushiyo
Japanese>English
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Rice polishing ratio: 70
Alcohol content: 15%.
Ingredients: Hitogochi, Asahi no Yume
Sake meter: +4 Acidity: 1.8
Japanese>English
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Grape Variety
100% Yamadanishiki, Tojo Tokkagami Tokkagami, Special A District, Hyogo Prefecture
Sake Brewer
Isoboast Shuzo (Shizuoka Prefecture)
Type
Junmai Ginjo (Polishing ratio: Koji 50%, Kake 55%)
（Shizuoka yeast
Sake Degree +5
Acidity 1.3
15 degrees Celsius
Japanese>English