Timeline
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! 酔生夢死Ingredients
Rice (domestic), rice malt (domestic)
Rice polishing ratio
65％ (the highest percentage ever recorded)
Alcohol content
15% alcohole
Mr. Dan, recommendation for matured heated sake 酔生夢死Rice (Koji) Yamadanishiki
(Kake) Hanaechizen
All rice is grown in Eiheiji-machi, Fukui Prefecture
Polishing ratio 70% Yeast used: Fukui Prefecture yeast FK5
Alcohol percentage 16.5
Sake meter degree +5.8 Acidity 1.7
Hakuryu gets better every time you drink it.
One of the breweries whose future we can look forward to! 酔生夢死Bekiun Kura Sake Party, Launch
Alcohol content 17
Rice used: Kitsushizuku
Polishing ratio 60
Warmed sake 酔生夢死Bikun Kura Sake Party, Launch
Rice used as raw material
100% "Comet" rice suitable for sake brewing from Tokachi Otokara-cho
Rice polishing ratio
45%.
Alcohol content
16% alcohol by volume
A very tasty, mildly aromatic ajiginjo! 酔生夢死Hekiun brewery sake meeting, launch
New release!
Light and clean Yamahai
Warmed sake should be less than 50 degrees Celsius
Polishing ratio 80
Kitashizuku
18 degrees Celsius 酔生夢死Bikun Kura Sake Party, Launch
Ingredients: Rice (Hokkaido rice), Rice Koji (Hokkaido rice)
Rice polishing ratio: 60
Alcohol content: 16%.
This one is made with Kitashizuku
Highly evaluated by all concerned. 酔生夢死Hekiun brewery sake party, launch
on sale this weekend
Specs are from last year
Alcohol content
15 degrees Celsius
Rice used
100% Hokkaido sake brewing rice
Polishing ratio
70
It is also delicious lukewarm!
The salad with Hekiunkura sakekasu sauce was also wonderful! RecommendedContentsSectionView.title
