SakenowaRecord your sake experiences and discover your favorites
Timeline
酔生夢死
Sake meter degree +5, Acidity 1.4, Amino acidity 1.3
Alcohol 19 degrees
Yeast: 701 and M310, 60% polished
Koji rice: Yamadanishiki
Kake rice・Gohyakumangoku, Koshibuki, etc.
Sake with grated radish
With Mr. Toji Yamauchi
Japanese>English
酔生夢死
Alcohol percentage 20% Rice used: Miyamanishiki, JAS-certified organic rice from Ibaraki Prefecture Polishing ratio: 80% Sake strength: +19 Acidity: 2.7 Amino acidity: 4.1 No yeast added
Japanese>English
酔生夢死
Koji rice: Yamadanishiki/Kake rice: Tamakae
Polishing ratio 55
Sake Degree +4.6
Acidity 2.0
Alcohol percentage: 17
Japanese>English
酔生夢死
Alcohol content: 15%.
Rice：Rice produced in Ryuo-cho, Shiga Prefecture
Rice polishing ratio: 65
Yeast used: Kumamoto yeast
Japanese>English
酔生夢死
Low temperature aging
Alcohol 14°, Sake Degree +2.8, Acidity
1.5・Amino acidity 1.0
Rice used: Ginpu, Polishing ratio: 80
Japanese>English
酔生夢死
Alcohol percentage 17
Rice used: Gohyakumangoku, Koshibuki
Polishing ratio 60
Kumquat jam and muddy heated sake are a great pairing!
Very good 1 day
Japanese>English
酔生夢死
Alcohol 20%, Rice used: Miyamanishiki, JAS-certified organic rice from Ibaraki, Polishing ratio: 80%, Sake meter: +19, Acidity: 2.7, Amino acidity: 4.1, No yeast added
Very tasty warmed up at 60°C!
Japanese>English
酔生夢死
Rice (Koji rice)
Higashikawa Comet
Rice used (Kake rice)
Higashikawa Comet
Rice polishing ratio 50%.
Alcohol content
16% alcohol by volume
Japanese>English
酔生夢死
Ingredient Rice
Mid-season Shin-Senbon
Rice polishing ratio
80％ of the rice
Alcohol content
17-17.9 degrees
Sake Degree
+5 to +6
Yeast
Home cultivated yeast
Acidity
1.8～2.0
Japanese>English
酔生夢死
Rice used: Yamadanishiki ■Polishing ratio: 55% ■Alcohol level: 16
Japanese>English
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