Timeline
酔生夢死Ingredients: Gohyakumangoku
Rice polishing ratio: 60
Sake meter: +10
Acidity: 1.6
Alcohol content: 16~17
Nothing is stuck to it, but it tastes great!
Garlic potatoes, a perfect accompaniment to sake!
There were many dry wines today due to a strange fate.
It was a holiday, so I took a gamble and came here to find the place almost full (closed on Sundays and the third Monday of the month).
(Closed on Sundays and the 3rd Monday of the month) 酔生夢死Specifications: Junmai Ginjyo once fired
Rice used: 55% polished Aizu-produced Yumen no Kou rice
Yeast: Utsukushima dream yeast + Utsukushima sparkling yeast
Alcohol percentage: 16
Sake meter: +20
Acidity: 1.4
Amino acidity: 1.2
Yorimichi This month's recommendation
Dry but not too light, is it because it's a raw sake?
I'm on my third glass, but I drink it in an instant!
Ham Cutlet (1 today, I want to have it next time!) 酔生夢死Rice ： Dewa Tsanzan, Gohyakumangoku first-class rice
Rice Polishing Ratio ： 59
Sake Degree ： +2.0
Acidity ： 1.6
Amino Acid ： -0.5
Yeast used: -
■Alcohol percentage ： 16～17
Moderate sweetness, umami, acidity, lingering taste.
Well-balanced anyway
Beef tenderloin bowl, simmered pork cubes, miso soup (more later) 酔生夢死Rice: Gohyakumangoku
Rice polishing ratio 60
Alcohol content 15.5
Sake meter degree +4
Acidity 1.7
Amino acidity 1.3
Slightly umami and sharpness
Easy to drink
It also cuts the fat of crunchy salted hormone. 酔生夢死Haenuki produced in Yamagata Prefecture
18 degrees Celsius
2020.1⇨Adds roundness and flavor
Beautifully light-ripened, a rare experience!
Tataki Red Chicken with Cheese and Eggs Zangi
酔生夢死Sake meter: +2.5 to +3.5
Acidity: 1.8 to 1.9
Rice polishing ratio: 60
Fermentation
Association 1401
Alcohol content
16% alcohol by volume
Tamakabane produced in Shiga Prefecture
Tamakae is the main sake rice used by the brewery.
Cultivated by local contract farmers
Chive kimchi, spicy green chives, asparagus 酔生夢死Alcohol content: 14 to 15 degrees
Sake degree: +1.0 Acidity: 1.6 Amino acidity: 1.4
Rice type: 100% Akitakomachi
Rice polishing ratio: 65% Koji rice, 70% Kake rice
"Winner of the Gold Medal in the Value Warmed Sake Category at the National Warmed Sake Contest 2020.
酔生夢死Rice used: 60% polished Gohyakumangoku
Alcohol content 15.5
Sake degree +4
The sake cup is handmade in Noboribetsu. 酔生夢死Highest Gold Award at Wine-Glass Sake Awards 2012
Niigata Trophy Gold Prize at IWC 2012
Raw rice: 100% Koshitanrei from Sado Island
Rice polishing ratio 40% Koji rice / 40% Kake rice
Alcohol content 16
Sake degree +2 酔生夢死Rice used: 60% polished Gohyakumangoku
Alcohol content: 15.5
Sake meter: +4
Acidity: 1.7 酔生夢死Rice type (Polishing ratio) Koji rice / Kake rice Chishu-Raku 55% / Niigata rice 55
Alcohol content 14 degrees
Sake meter +4.0
Acidity 1.1 酔生夢死Alcohol content: 16 to 17 degrees
Sake degree +2.0
Acidity 1.2
Hokkaido-produced rice "Ginpu" Polishing ratio 50%. RecommendedContentsSectionView.title
