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).
This time, it is a special junmai that has been aged for two years at the koji shop of Hachikaisan Honten. The aroma is subdued, but has a nice aroma of soft yeast. The color is clear after two years of aging. The taste is surprisingly refreshing, and the sense of maturity can be felt in the slightly more astringent taste. However, if you were blindfolded, you might not be able to distinguish it from Kamizen because of its light and dry taste.
List of Labels
raw rice
domestic products
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
Hakkai Brewery
Yeast used
Manufacturing Prefectures
Niigata prefecture (Hokuriku area)
sake (implied to be low-grade)
＋About +8
Production period
20230608
acidity
low (position)
Date of purchase
20250603
amino acid degree
low (position)
Tasting Day
20250603
alcohol content (usu. expressed per cent)
17.5% (17.5%)
Where to Buy
Kojiya Honten
specific name
sake made without added alcohol or sugar
optional entry
Other Special Notes
wine tasting
Information on vision
cage
even
sunshine
colorant
ant
Information on sense of smell
(incense) pastille
(a) little
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
nashi (Pyrus pyrifolia, esp. var. culta)
elegant
depressing the string of a zither with one's left hand
