Echigo Tsurukame Bangai Junmai Ginjo.
It seems to have been fire-aged and stored at room temperature. I am not sure what the extra is, but it is easier to drink than regular Tsurukame, so called "light and dry".
| 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) | 55 | sake brewing name | Echigo-Tsurukame KK |
| Yeast used | Manufacturing Prefectures | Niigata prefecture (Hokuriku area) | |
| sake (implied to be low-grade) | Production period | 202303 | |
| acidity | Date of purchase | 20230327 | |
| amino acid degree | Tasting Day | 20230327 | |
| alcohol content (usu. expressed per cent) | 15 | Where to Buy | Harashin Muikamachi Store |
| specific name | ginjo sake with no added alcohol | optional entry | |
| Other Special Notes | Sake Brewery in Nishigami-ku, Niigata City | ||
| 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 | light (flavor, flavour) | ||
| heavy | sliding | ||
| light (i.e. not heavy) | bitterness | ||
| grudges and hard feelings | bustling | ||
| peppiness (of a ball) | rich | ||
| clean | 幅 | ||
| off-flavor | old age | ||
| acidity | swelling | ||
| astringency | dimwit | ||
| round | young | ||
