Gozenshu Omachi 3 copies yesterday.
What a surprise, it is a yeast-free sake. The color is colorless and the taste is sour at first. The aroma has a strong alcohol smell, probably from the added alcohol. The taste is sourness followed by bitterness.
| List of Labels | |||
| raw rice | Omachi from Okayama Prefecture | Malted rice used | |
| ratio indicating the quantity of polished rice gained from a given quantity of brown rice (nowadays usually expressed as a percent) | 65 | sake brewing name | Tsuji Honten Co. |
| Yeast used | nashi (Pyrus pyrifolia, esp. var. culta) | Manufacturing Prefectures | Okayama prefecture (Chuugoku area) |
| sake (implied to be low-grade) | About +5 | Production period | 202408 |
| acidity | 2.4 or higher | Date of purchase | 20240826 |
| amino acid degree | Tasting Day | 20240827 | |
| alcohol content (usu. expressed per cent) | 17 | Where to Buy | Kanese Liquor Store |
| specific name | optional entry | ||
| Other Special Notes | |||
| wine tasting | |||
| Information on vision | |||
| cage | even | ||
| sunshine | colorant | nashi (Pyrus pyrifolia var. pyrifolia) | |
| Information on sense of smell | |||
| (incense) pastille | incense | ||
| tobacco smoke | incense for the aged | nashi (Pyrus pyrifolia, esp. var. culta) | |
| 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) | light (weight) | bitterness | ant |
| grudges and hard feelings | ant | bustling | |
| peppiness (of a ball) | good | rich | |
| clean | 幅 | ||
| off-flavor | old age | nashi (Pyrus pyrifolia, esp. var. culta) | |
| acidity | somewhat strong | swelling | |
| astringency | slightly | dimwit | |
| round | young | ||
