Timeline
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. 酔生夢死Rice / Polishing ratio] Yamadanishiki 60% [Capacity] 1800ml [Sake meter] 6 [Alcohol level] 16 [H22 brewing
I thought I was ready for heated sake, but then the stores started to get crowded.
The store starts to get crowded.
Aged sake recommended cold (room temperature)
Shiitake mushrooms, tree bark, wood chipping!
The umami is like soup stock!
The sweetness comes out at the end and it's very cute! 酔生夢死NEXT FIVE, a sake brewery unit formed by five breweries in Akita Prefecture, releases its first new product in two years!
Each brewery will use "Koroshinko" rice produced in Akita Prefecture for the five-month release as "NEXT5 Colors 2022".
August: Harukasumi
September: Shinmasa
October Yuki no Bijin
November Yamamoto
December: ICHIHAKUSUISEI
Ingredients : Rice, Rice malt
Rice type used: 50 refined
Alcohol content: 13
Totally different from Cosmos!
Great fresh bitterness from the Hassaku!
Again, the bottle design is stunning!
Personally, I think the color and no label is way cooler! 酔生夢死Rice type : Akita Sake Komachi
Rice Polishing Ratio : Koji Rice 55%, Kake Rice 60
Alcohol content : 8
Gas left in the bottle, weak cloudy, strong version 酔生夢死Alcohol content: 16
Sake meter: +1.0
Acidity: 1.7
Rice: Miyamanishiki, Omachi, Yamadanishiki
Rice polishing ratio: 35%-60
This special sake is a blend of all the sake (blame) such as Junmai Daiginjo, Junmai Ginjo, Special Junmai, Dry, Special Honjozo, etc., matured in its raw state and fire-aged before shipping.
Gentle sweetness Wonderful aftertaste
Smoked cod roe cream cheese 酔生夢死70% polished Hyogo-Nishiki grown without pesticides by the stork-breeding agriculture method in Asago City, Hyogo Prefecture
Takeizumi ✖︎ Founded in 1702 in Hyogo Prefecture
The flavor is overwhelming. It is absolutely delicious even when the temperature is raised. 酔生夢死Alcohol content 16%.
Sake degree ±0
Acidity 1.6
Amino acidity 1.1
Rice used: Asahi no Yume (Tochigi), Gohyakumangoku (Tochigi)
Polishing ratio (Kake rice, Koji rice) 65%, 65% (flat rice polishing)
Yeast: Tochigi yeast
Delicious! Soothing yet sophisticated!
This is a great value! 酔生夢死Ingredient rice: Yamadanishiki grown in-house using natural farming methods
Polishing ratio 60
Alcohol content 17.2
Sake degree +4
Acidity 1.9
Mild aroma, but fresh acidity.
Hints of white grapes, I love it!
Great flow! ひややっこI also drank it because it was tan.
It was very tasty! 酔生夢死Rice used for making rice：Sake-komachi
Rice Polishing Ratio : Koji Rice 55%, Kake Rice 60
Alcohol content : 9
Brewing vessel : Temperature controlled tank
Bottle used: Straight, pressure-resistant
Second fermentation sake in bottle 酔生夢死Using Nara Prefecture's only rice suitable for sake brewing, "Rohafu," the brewery revived the "five-stage brewing" method described in documents from the Edo period to express a deeper, more profound flavor. Unfeigned" means "without falsehood. Unfeigned" means "without pretense," and the product name is an English word beginning with "Un," meaning "Umenoyado's nihonshu (Japanese sake).
Unfold SAKE Junmai Daiginjo
Undersong SAKE Junmai
Unfeigned SAKE (seasonal product)
Rice used: Dew leaf wind
Rice polishing ratio: 80
Alcohol percentage: 17
Sake degree: -6.3
Acidity: 2.6
Amino acidity: 6.2
Last week it was served cold, and this time it is recommended to be served warm.
We had cold sake, 45 and 50 degrees.
More umami than before!
And it tastes much better at 50 degrees!
And it tastes even better at 45 degrees when it's cold! 酔生夢死Rice used: 50% polished rice from Gin-Ginga (Iwate)
Yeast used: Kyokai No. 7
Alcohol content: 14 to 15 degrees Celsius.
Sake meter degree +9
Acidity / Amino acidity 1.8 酔生夢死The master brewer, Shintaro Kutsuna, is in charge of everything from the sake's production to its presentation.
It was to be released as an 1800ml "berori," a light nigori limited to restaurants, but since it is difficult for restaurants to enjoy it because of the Corona disaster, it was decided to forgo the release. Instead, the 720ml version was created to be enjoyed by as many people as possible.
Rice: Domestic rice ■Polishing ratio: 60% ■Alcohol content: 15 酔生夢死Rice: Omachi produced in Okayama Prefecture ■Polishing ratio: 65% ■Alcohol content: 15
The 12th Omachi Summit, one of the largest events in Japan where sake made from Omachi, the oldest sake rice in Japan, produced in Okayama Prefecture, gathered from all over Japan, was held at Mielparque Okayama on September 24, 2021. Ko-Imari Mae Flow" won an honorable mention in the Junmai-shu category (over 60% rice polishing ratio).
KURA MASTER 2021, a sake competition held in Paris, France, won a gold medal in the Junmai-shu category. RecommendedContentsSectionView.title
