酔生夢死
Mr. Yamauchi, Mr. Wakayama and ‼️
Rice used: 100% Yamadanishiki
Polishing ratio: 60
Sake degree: Undisclosed
Acidity: Undisclosed
Alcohol Content:16
Japanese>English
酔生夢死
Mr. Yamauchi, Mr. Wakayama and ‼️
Kuro obi is made for Kuro obi by making several different types of sake with different rice polishing ratios and aging them separately and slowly over time. Each sake is developed to have its own distinctive flavor, and then each sake is batched at the time of bottling. If "blending" is the process of creating a single flavor by complementing each other, "batting" is the process of creating a new flavor by combining independent flavors.
All of the rice used is contract-grown rice
Yamada-Nishiki 60% (produced in Naka-ku, Taka-machi, Hyogo Prefecture)
Kinmon-Nishiki 40% (produced in Kijimadaira, Shimotakai-gun, Nagano Prefecture)
Rice polishing ratio 65
Production method: Junmai, Yamahai brewing
Junmai Ginjo-shu mixed
(Mixture ratio / Polishing ratio 60% 50%)
Alcohol 15%.
Sake degree +5
Acidity 1.9
Amino acidity 1.4
Japanese>English
酔生夢死
With Mr. Yamauchi and Mr. Wakayama ‼️
Sohachi Flounder caught by the owner: ⭕️
It is a strong summer sake
More of a food sake ⭕️
Alcohol 17°, Sake degree +15.3, Acidity 2.0, Amino acid 1.2
Rice: Yamadanishiki (Koji), Hyogo Yume Nishiki (Kake), Polishing ratio: 55%, Yeast: Kyokai No. 9
Japanese>English
酔生夢死
Shinshin ✖︎ and the second meeting
Kijo Sake drinking comparison⭕️
Rice type：Akita rice
Rice Polishing Ratio: Koji Rice 55%, Kake Rice 60
Alcohol content: 13%.
Brewing vessel : Wooden vat
Bottle used for making sake：Rokka Tsuki Nagatsutsu Sake Ire
Japanese>English
酔生夢死
Shinshin ✖︎ and Hiccups 2nd meeting
The first sighting of the first drink: ‼️
A kijo-zake fermented by the method of using sake in the third stage of brewing (tomezoe). The sake added is also Omachi 55% polished junmai ginjo.
Rice used: Omachi. Polishing ratio: 55%.
Yeast used: No. 14 series cultured in the brewery
Alcohol content: 15%.
Japanese>English
酔生夢死
Sincerity✖︎ tokkuri 2nd meeting
Junmai Activated Nigori Drinking Comparison
Rice：Akita sake brewing rice
Rice Polishing Ratio : Koji rice 609%, Kake rice 60
Alcohol content : 8
Brewing vessel : Temperature controlled tank
Bottle used: Straight pressure-proof
Japanese>English
酔生夢死
Shinshin ✖︎ and Hiccups 2nd meeting
70 refined 14 deg.
Manufactured 2023.10 Aged at ice temperature in store
Japanese>English
酔生夢死
Shinshin ✖︎ and hiccups 1 0th meeting
Ingredient rice
INGREDIENT Miyamanishiki/Ginsan / Miyamanishiki/Ginsan
Taste Type
TYPE OF FLAVOR Fresh, Vivid,Dry
Rice polishing ratio
RICE POLISHING RATIO55
ALCOHOL OF VOLUME
ALCOHOL OF VOLUME16.0-16.9%.
Sake Degree
SMV+3
ACIDITY
ACIDITY1.5
Japanese>English
酔生夢死
Reunion with Mr. Shimazaki
1996 Tunneling
2001Manufactured
No official online information
Manufactured by several breweries in Fukuoka?
Sake bottled and stored in tunnels after the abandonment of railroad lines. The temperature in the tunnels is 15 to 20 degrees Celsius throughout the year.
Rice polishing ratio 60
Alcohol content: 15 to 16 degrees Celsius
Japanese>English
酔生夢死
Reunited with Shimazaki-san
I didn't think I'd be able to drink the little that was left of the ministry.
Alcohol content: 9 degrees
Rice used: 100% sake brewing rice
(Harvested in 2021, produced in Akita prefecture)
Rice Polishing Ratio・Koji Rice 55%, Kake Rice 60
Yeast used: Kyokai No. 6
Production: 2022.05
Shipment: 2024.04
No.1237/2189
Fermentation vessel: Wooden vat No. 31
Company: New Re-Shuake Road Favor Company
Japanese>English
酔生夢死
Reunion with Mr. Shimazaki
Sake manufactured in 1999.9
No information about the sake on the Internet
Yamadanishiki produced in Hyogo Prefecture
45% polished
Sake degree +7
Acidity 1.0
Amino acidity 1.0
Alcohol 15
Japanese>English
酔生夢死
I met Shimazaki-san again and
I found myself drinking it all up.
Alcohol content 16%.
Rice used: Yamadanishiki
Polishing ratio 55
Yeast K601
Sake degree: around +15 to +16
Acidity: around 1.6-1.7
Japanese>English
吉報シモサ
I also drank Hahoyo. It has a stable taste and seems to go well with snacks. The price is reasonable. This is the best drink to have at a restaurant.
Japanese>English
吉報シモサ
It has been a long time since I have had a drink at a sake bar, but I never expected to be treated to a rare sake. I was surprised when I looked it up later. It was a very rare sake that supports the reconstruction of Taiwan.
It was easy to drink No. 6, a naturally sparkling miracle, but a glass of it was too heavy. It will be a legendary drink in my history.
Japanese>English
夢茶苦茶也
This is what came out when I asked for something less sweet than before.
Yamada-Nishiki polished rice ratio 85
Alcohol 16%.
Delicious and easy to drink!
Japanese>English
夢茶苦茶也
At my least favorite type of place, where the sake is served according to what kind of sake you want to drink,
This sake came out as a solid, sweet but ok order.
Since it was my first cup, I was careful not to drink it too vigorously.
Japanese>English
酔生夢死
55°C (55°F)
Sweet potato, banana feel, sweet potato shochu feel.
Lukewarm especially sweet potato ⭕️
Toji name: Makoto Uematsu
Brewing Year: 2019-2020
(Rice harvested in 2019 from the Kawabe Uyo district of Akita City, Akita Prefecture, Japan, with reduced use of pesticides)
Rice used: 100% Akita Sake Komachi
Rice Polishing Ratio：90% (both koji rice and kake rice are 90%)
Ingredients : Rice (produced in Akita), Rice malted rice (produced in Akita)
Alcoholic strength: 13% abv.
Japanese>English
酔生夢死
Warmed sake at 50°C
Fresh acidity is pleasant ⭕️
Smoked filet ham as a side dish
Alcohol 15%.
Sake degree ±0
Acidity 1.5
Amino acidity 1.0
Rice used: Yamadanishiki
Polishing ratio (Kake rice, Koji rice): 50%, 50%
Yeast M310/Kyokai No. 901
Sake mother: Rapid brewing
Japanese>English
酔生夢死
After the Bordeaux Red Wine Study Group: ❗️
Characteristic vanilla exchange
Firm gasiness
Citrus acidity ⭕️
Lingering finish is more oaky and
Wonderfully long⭕️
Ingredients: rice (from Akita), rice malt (from Akita)
Sake (produced in Akita)
Rice: 100% Yoshinobu Shinko
(harvested in 2022, produced in Akita Prefecture)
Rice Polishing Ratio：50% (both koji rice and kake rice are 50%)
Yeast used: Kyokai No. 6
Fermentation Vessel : Wooden Oke (No.44)
Alcohol content: 12.0
Japanese>English
酔生夢死
After the Bordeaux Red Wine Study Group: ❗️
Cream soda aroma
Classy sweetness
Moderately creamy and delicious
Pleasant aftertaste
Sake Mirai" is a new sake rice created by Tatsugoro Takagi, the 14th generation brewer of Takagi Sake Brewery, in 1999 after 18 years of research and development. Sake Mirai is a crossbreed of Miyamanishiki from Nagano Prefecture and a mother rice from the Yamadanishiki lineage, and is the sake rice that Mr. Takagi has worked so diligently to create.
After 18 years of successful breeding and crossbreeding, he named this sake rice "Sake Mirai" and named it "Sake Mirai.
Rice: Sakemirai produced in Yamagata Prefecture
Rice polishing ratio: 50%.
Alcohol content: 16
Sake degree: +1
Acidity: 1.6
Amino acidity: 1.6
Incidentally, Takagi Shuzo owns three varieties of sake rice: "Ryu no Otoko", "Hashu Homare", and "Sake Mirai".
Japanese>English