Timeline
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 AramasaNo.6 RS 台湾復興支援酒純米生酛原酒生酒にごり酒古酒発泡 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 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 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 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. 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. 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! 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. 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. 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 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 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". 十六代九郎右衛門美山錦Champion Sake 2023BY仕込24号純米吟醸生酛 酔生夢死After the Bordeaux Red Wine Study Group: ❗️
Green apple aroma
Soft sweetness
Beautiful acidity, full-bodied
Long aftertaste
Rice: Nagano Prefecture Aspalmaru Co.
100% Miyamanishiki
Rice polishing ratio: 55
Alcohol content: 15%.
The brewery's location, at 936 meters above sea level, makes it the highest or second highest brewery in Japan. For this reason, it is also called "the sake brewery closest to the stars in Japan.
The brewery was founded in 1650 by Kuroemon Yukawa II (the second oldest sake brewer in Nagano Prefecture). 酔生夢死After Daigin-kai
Bubbling as it is a freshly heated sake
My memory is a little fuzzy
Alcohol content
More than 17 degrees Celsius, less than 18 degrees Celsius
Polishing ratio 55
100% Hokkaido sake rice "Comet
*Producer ◎Ukegawa Farm 十六代九郎右衛門美山錦Champion Sake 2023BY仕込24号純米吟醸 酔生夢死after the Daigin-kai
Whispers of "Miyamanishiki strikes back."
Polishing ratio 55%, alcohol content 15
100% Miyamanishiki rice
(100% Nagano rice is used) 酔生夢死After the Daigin-kai
Bubbling for warming sake.
Light-aged (2023.4), about one year after release.
Rice used: 100% Akebono
Rice polishing ratio: 50
Alcohol content: 15%. Yoemon2023by 仕込み13号特別純米原酒生酒にごり酒発泡 酔生夢死after the Daigin-kai
100% Ginga from Iwate Prefecture
Polishing ratio 50%.
16.0°F to 17.0°F
Amino acidity 0.5
Sake degree +7
Acidity 1.8
Yeast used: Association No. 7 酔生夢死After about a year on the market (2023.4)
It's getting awesomely tasty!
The aroma is ripe lychee
Luscious taste of red melon
Ridiculously light aftertaste!
The best of both worlds: Nama-zake and lightly matured ⭕️
I hope Koyama-san in sales will try it too: ⭕️
Rice used: 100% Akebono
Rice polishing ratio: 50
Alcohol content: 15%. 酔生夢死50°C warmed sake
Sweetness of grilled corn⭕️
a delicious taste to be soaked in
Black belt is a relief to have
Piaoyan is also sold out due to the matured sake boom
I hope it will come back soon!
All of the rice used is contract-grown rice
Yamada-Nishiki 60% (Produced in Naka-ku, Taka-machi, Hyogo Prefecture)
Kinmon-Nishiki 40% (from 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 1.6
Amino acidity 1.4 Ganhoがんほ バージョンII特別純米生酛原酒無濾過 酔生夢死Named after the second generation brewing director "Yutaka Iwasaki
Rice：Gohyakumangoku
Rice polishing ratio: 60
Alcohol content: 16
No.6 yeast
Dan's recommendation for umami-guchi type warmed sake
The bottle has barely been open for a week.
Strong acidity for warmed sake.
Cold sake has a unique umami with a refined acidity.
Personally, I like the balance of cold sake best today! RecommendedContentsSectionView.title
