Venue Information for 炙Bar横丁 DON

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炙Bar横丁 DON

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酔生夢死

Kamotsuru一滴入魂純米吟醸

Kamotsuru Shuzo Hiroshima

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12/7/2020

炙Bar横丁 DON

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

Japanese>English

酔生夢死

Eikun特別純米

Eikun Shuzo Shizuoka

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12/7/2020

炙Bar横丁 DON

酔生夢死

Alcohol content 15 degrees Sake degree ±0 Acidity 1.4 Ingredients Rice: Takarafuji Rice polishing ratio 60%.

Japanese>English

酔生夢死

Kameizumiセル-24純米吟醸原酒生酒

Kameizumi Shuzo Kochi

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12/7/2020

炙Bar横丁 DON

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)

Japanese>English

酔生夢死

Tanakarokujugo純米生酒

Shiraito Shuzo Fukuoka

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12/4/2020

炙Bar横丁 DON

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

Japanese>English

酔生夢死

Hiroki黒ラベル純米吟醸生詰酒

Hiroki Shuzo Honten Fukushima

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12/4/2020

炙Bar横丁 DON

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

Japanese>English

酔生夢死

Horai色おとこ純米大吟醸

Watanabe Shuzoten Gifu