Timeline
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! 森本アンフィルタード特別純米原酒生酒無濾過槽しぼり 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 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 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 canolaKatsuma Junmai-shu
Pleasant aroma and flavor
Mellow and deep flavor
This is delicious, I love it! Hanaabi八反錦 純米大吟醸 無濾過生原酒純米大吟醸原酒生酒無濾過 canolaHANA-YOUKAKU
Hachitan-Nishiki Junmai Daiginjo Unfiltered Nama-shu
Fruity aroma
Sourness and umami, clean and easy to drink
Good aftertaste.
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. 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!
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 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 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! 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! 酔生夢死Rice：Yamagata Prefecture, Izuwanosato
Rice Polishing Ratio：88
Alcohol Content: 15
Sake meter rating: +1
Acidity: 1.9
Yeast used: Kyokai No.701
88% polished rice is used to brew this 88% pure rice sake, named after the "88 cranes flying in a spreading pattern for congratulations.
50 degrees Celsius. 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
The delicious taste of dashi (soup stock) → suitable for heating up? 酔生夢死Rice used as raw material
100% "Comet" produced in Hokkaido
Rice polishing ratio
50
Sake Degree
+1
Acidity
1.4
Alcohol content
16°, Japan Association 1901
Association 1901
Cream cheese and pear jam 酔生夢死Rice: Yamadanishiki, Saigo-no-Shizuku, Polishing: 60
Alcohol content 17
Ham sandwich 酔生夢死Sake meter -16, Acidity 2.2
Last of the day
The 10th cup!
Limited release at the brewery?
Exciting taste!
Layers and layers of sweetness and complex umami!
It's fun to drink outside! 酔生夢死Hyogo Nishiki locally grown in Asago City, Hyogo Prefecture, cultivated by the pioneer farmer Takamoto Farm using the stork nurturing method (pesticide-free type).
I don't remember drinking this at all.
In all my life
I often don't remember my favorite sake.
I'll ask for the next one!
酔生夢死Sake meter: +3
Acidity: 1.7
Rice used: Hitomebore
Rice polishing ratio: 55
Alcohol content: 15-16
The customer next to me raved about it.
Sake-Thief Cream Cheese
Sake goes on and on!
This is a chilled sake that has been brought back to a slightly cooler temperature (chilled).
Hitomebore's delicious flavor lies in its transparency!
It is absolutely delicious even when served warm! 酔生夢死Rice: Hachitan-Nishiki/generic rice Polishing ratio: 70%/65
Sake Degree +4 (for reference) Acidity 1.7 (for reference)
Alcohol 16-17%, Yeast: Kyokai 601
55°C, served cold or a little cold
Delicious!
It is like the amazake you get at a shrine on New Year's Day.
A delicious flavor that permeates the body. RecommendedContentsSectionView.title
