酔生夢死
Rice used: Yamadanishiki ■Polishing ratio: 55% ■Alcohol level: 16
Japanese>English
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酔生夢死
19.0% alcohol by volume
2015.12
Japanese>English
酔生夢死
Rice used: Matsuyama Mitsui Milling: 60%
Taste: Aromatic and pungent
Sake level: +12
Chinese>English
酔生夢死
Rice] Aiyama 90% polished rice
Alcohol percentage] 16.5
Yeast】Tochigi yeast T-ND T-S
With Mr. Koyama, Shinshin
Japanese>English
酔生夢死
Rice (Koji rice)
Higashikawa Comet
Rice used (Kake rice)
Higashikawa Comet
Rice Polishing Ratio (Koji rice)
Not disclosed
Polishing ratio (Kake rice)
50% (for the sake of the yeast)
Yeast
Not disclosed
Sake Degree
Not disclosed
Acidity
Not disclosed
Alcohol Content
16% alcohol by volume
Japanese>English
酔生夢死
Alcohol content
17.5 degrees Celsius
Sake Degree
Not disclosed
Acidity
Not disclosed
Rice used
Koji rice: Yamadanishiki from Fukui Prefecture, Hanaechizen
Rice polishing ratio
60％ (with a ratio of 60%)
Japanese>English
酔生夢死
Ingredients : Takane-Nishiki
Rice Polishing Ratio : 60
Sake meter : Not disclosed
Alcohol Content : 19
Japanese>English
酔生夢死
Rice polishing ratio : 45
Alcohol percentage : 16.3
Sake Degree : +0.1
Acidity : 1.6
Lukewarm at 40 degrees
Sake that can be drunk for a lifetime
Aroma of rice, soft sweetness and acidity
The acidity is just wonderful!
You can taste it even when you are drunk!
Good with potato salad with spicy mayo!
Japanese>English
酔生夢死
Rice used
Gohyakumangoku etc.
Polishing ratio
69% (super flat polished rice)
Alcohol content
15 degrees Celsius
Sake Degree
+5
Acidity
2.2
Warmed to 55°C
Spicy aroma
Slightly tangy on the eyes and nose
Makes you think "Sake is amazing!
Shocking acidity
Unfathomable depth
Gentleness that envelops you
A cup that will make you work hard tomorrow!
Japanese>English
酔生夢死
Rice polishing ratio 60
Alcohol percentage 18
Sake degree +5
Acidity 1.7
Honorifuji
No. 901
Sweet and savory aroma
Cute sweet acidity and great richness
Wonderful taste of raw yeast yeast! I thought
No description over here
Aroma of grapes after a while
Japanese>English
酔生夢死
Rice polishing ratio 65
Alcohol percentage 15%-16
Sake degree +2.5
Acidity 1.6
Yamahai? It is so beautiful!
The lactic acid aroma and acidity are just gentle.
Long-lasting, nostalgic sweetness
Enshu is the name of the region that used to be called Toomi Province, which is now the western part of Shizuoka Prefecture.
Jizenryu (natural flow)
It is the yeast, not the people, that makes the sake. People only take care of the yeast and finish the sake. So we don't know what kind of sake we are going to make every year.
He says, "We don't make sake like other breweries, where we say, 'This is what we're going to make,' so we leave the fermentation to the yeast and make sake that we think tastes good.
After the sake is made, I think about how to sell it."
I want people to enjoy drinking it, not just drink it in quantity."
Quote
Japanese>English
酔生夢死
Rice used: Yamadanishiki (domestic)
Kake rice: Gohyakumangoku (domestic)
Polishing: Brewer's rice/55
Kakemai/60
Specified Name Sake: Ginjo-shu
Fire-ignition Yes
Alcohol content 15
The perfect first cup of ginjo
Delicately balanced
Dashi umami, acidity, spiciness with alkaloids, mineral astringency
Japanese>English
canola
Katsuma Junmai-shu
Pleasant aroma and flavor
Mellow and deep flavor
This is delicious, I love it!
Japanese>English
canola
HANA-YOUKAKU
Hachitan-Nishiki Junmai Daiginjo Unfiltered Nama-shu
Fruity aroma
Sourness and umami, clean and easy to drink
Good aftertaste.
Japanese>English
酔生夢死
Source Rice: 100% Echigo Gohyakumangoku, Niigata Prefecture
Rice polishing ratio: 50
Sake meter: +5.5
Yeast used: No. 7 series
Acidity: 1.8
Brewing temperature: 16
The brewing water is a medium-hard, subsoil water from the Sako River system, which flows west of Tanzawa.
Finish the day with a hot sake.
Japanese>English
酔生夢死
Rice polishing ratio: 45% Gin no Sei
Alcohol percentage : 16.3
Sake degree : +0.1
Acidity : 1.6
In 2011, the brewery became a "junmai kura" (pure rice brewery), where all sake is made from junmai rice. All sake is made with rice and water within 5 km of the brewery in the center of the Yokote Basin.
The sake is now very clean, as if the brewing process has changed.
The old one was good, but this one is much more refined.
Keep an eye out for it!
Japanese>English
酔生夢死
Tosa Rei, a new brand of sake brewing rice from Kochi Prefecture
Rice： Tosa Rei (grown in Kochi Prefecture)
Rice polishing ratio: 50
Yeast: ---
Alcohol content: 16.5
Japanese>English
酔生夢死
Ingredient rice
100% Ginpu
Alcohol content
17.0-17.9
Rice polishing ratio
55％ (with a minimum of 5% milled rice)
Sake Degree
±0.0
Acidity
1.7
Amino acidity
0.8
Three-dimensional taste when heated
Happy to drink good heated sake
Japanese>English
酔生夢死
Rice used: 100% Tamakae
Rice polishing ratio: 65
Sake meter: +9
Acidity: 1.9
Yeast used: No.7
Alcohol content: 15 degrees
50 degrees. Prefers it warmed.
Depth, depth, drinkability
Delicious even when cold
A great finale!
Japanese>English
酔生夢死
Alcohol percentage 16
Rice used: Yamadanishiki, Omachi
Polishing ratio 65
Yeast K7
Sake meter degree -2
Acidity 2.1
50℃, delicious!
Characteristic acidity, you can't help but say it's delicious!
Japanese>English