Timeline
酔生夢死Alcohol content: 15 to 16 degrees
Rice polishing ratio: 60%.
Sake meter / +3.0
Acidity: 1.5
Ingredients / Rice (domestic), rice koji (domestic rice)
Rice / 100% rice suitable for sake brewing
Brewing water / Kamo mountain range underground well water 酔生夢死Alcohol content 15 degrees
Sake degree ±0
Acidity 1.4
Ingredients Rice: Takarafuji
Rice polishing ratio 60%. 酔生夢死Alcohol content 14 degrees
Sake content -16
Acidity 2.0
Amino acidity 1.2
Rice used: Hachitanishiki (Hiroshima)
Rice polishing ratio (Kake rice, Koji rice) 50.50
Yeast Kochi yeast (CEL-24) 酔生夢死Raw Rice
＜Yamada Nishiki (produced in Itoshima, Fukuoka Prefecture)
Rice polishing ratio
65% of rice
Alcohol content
16～17 degrees
Sake degree
+1 to +2
Surprisingly lightly muddled.
Tea bottle without labeling, noticed after opening the bottle 酔生夢死Ingredients : Rice, Rice malt
(Koji rice: Yamada Nishiki, Kake rice: Gohyakumangoku)
Sake degree: +2
Acidity：1.7
Polishing ratio：50％・50
Alcohol Content：16.8 酔生夢死Alcoholic content
15 degrees or more but less than 16 degrees
Sake content
+3
Acidity
1.3
Rice Polishing Ratio
45% polished rice
Raw Rice
Hida Homare RecommendedContentsSectionView.title
