而今 純米吟醸 吉川山田錦 火入れ
あの而今の一度火入れから一年寝かせの逸品です。酒米は定番の兵庫県の山田錦100％使用です。火入れから要冷蔵ということから生詰酒ということがわかります。一年前に瓶詰めし一年寝かしたこだわりの一本です。着色わずか、上立ち香は軽度のフルーツ香、含み香はフルーツ的でやや甘味を感じますが、軽いお酒ではありません。
| List of Labels | |||
| raw rice | 兵庫県吉川山田錦100％ | Malted rice used | |
| ratio indicating the quantity of polished rice gained from a given quantity of brown rice (nowadays usually expressed as a percent) | 50 | sake brewing name | Kiyamasa Sake Brewery |
| Yeast used | domestic products | Manufacturing Prefectures | Mie prefecture (Kinki area) |
| sake (implied to be low-grade) | Production period | 202408 | |
| acidity | low (position) | Date of purchase | 20240925 |
| amino acid degree | 高めて | Tasting Day | 20241002 |
| alcohol content (usu. expressed per cent) | 15.5 | Where to Buy | Kanese Liquor Store |
| specific name | optional entry | ||
| Other Special Notes | |||
| wine tasting | |||
| Information on vision | |||
| cage | even | ||
| sunshine | colorant | slightly | |
| Information on sense of smell | |||
| (incense) pastille | 軽いフルーツ | incense | |
| tobacco smoke | fruit | incense for the aged | nashi (Pyrus pyrifolia, esp. var. culta) |
| type of incense brewed by low temperature fermentation from white rice milled to 60% | a certain extent | ||
| Information on Taste | |||
| sweetness | ant | elegant | |
| depressing the string of a zither with one's left hand | ant | light (flavor, flavour) | |
| heavy | interim | sliding | |
| light (i.e. not heavy) | bitterness | few | |
| grudges and hard feelings | pigment | bustling | |
| peppiness (of a ball) | now, now (used in calming people down) | rich | いえる |
| clean | 幅 | ||
| off-flavor | nashi (Pyrus pyrifolia, esp. var. culta) | old age | |
| acidity | low (position) | swelling | |
| astringency | dimwit | ||
| round | young | ||
