This is a homepage that introduces photographs taken by Myu. There is an introduction of the photography point of Niigata Prefecture and Uonuma Tadami Line, where information is scarce on the Internet (must-see).
Hakkai Brewing Company's freshly squeezed raw sake. There are blue and red labels. The difference is the rice polishing ratio. This is the Daiginjo version released last December. The rice polishing ratio is 45%, and the type of sake rice and koji are unknown. The alcohol content is 17.5%, which is somewhat low for a pure sake. Other specs are unknown, but the sake has a Sake meter of about +3 and a medium acidity level, giving it a slightly acidic taste. If Chichibu-Nishiki's sake, which will be introduced later, is a heavy sake, this is a light sake. I actually drank one that I purchased shortly after it went on sale, but the flavor was still clumpy and scattered. After about 2 months, it has settled down and the flavor is coming together. The liquor store near me often lets it sit for a year or so, but I still think it tastes better after a year. The purchase price was about 2,000 yen, at Super Harashin in Muikamachi.
List of Labels
raw rice
Malted rice used
ratio indicating the quantity of polished rice gained from a given quantity of brown rice (nowadays usually expressed as a percent)
sake brewing name
Yeast used
Manufacturing Prefectures
sake (implied to be low-grade)
Production period
acidity
Date of purchase
amino acid degree
Tasting Day
alcohol content (usu. expressed per cent)
Where to Buy
specific name
optional entry
Other Special Notes
wine tasting
Information on vision
cage
even
sunshine
colorant
Information on sense of smell
(incense) pastille
incense
tobacco smoke
incense for the aged
type of incense brewed by low temperature fermentation from white rice milled to 60%
Information on Taste
sweetness
elegant
depressing the string of a zither with one's left hand
