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).
It is an ambitious work that dares to let the kameguchi sit for three years. It is best to drink it immediately if it is a kameguchi, but this is a challenging work that dares to let it sit for three years.
List of Labels
raw rice
Nagaoka Gohyaku Mangoku
Malted rice used
domestic products
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
Echizen-kozo (name of sake brewery)
Yeast used
unknown
Manufacturing Prefectures
Niigata prefecture (Hokuriku area)
sake (implied to be low-grade)
Unknown, but about zero.
Production period
January 2020
acidity
Unknown, but low.
Date of purchase
February 2, 2023
amino acid degree
Tasting Day
February 2, 2023
alcohol content (usu. expressed per cent)
16
Where to Buy
Muikamachi Taiseiya
specific name
ginjo sake with no added alcohol
optional entry
Other Special Notes
Unfiltered, raw sake, Kameguchi, which has been aged for three years on purpose.
wine tasting
Information on vision
cage
nashi (Pyrus pyrifolia, esp. var. culta)
even
sunshine
colorant
Light yellow
Information on sense of smell
(incense) pastille
incense
tobacco smoke
incense for the aged
not (verb-negating suffix; may indicate question or invitation with rising intonation)
type of incense brewed by low temperature fermentation from white rice milled to 60%
(a) little
Information on Taste
sweetness
elegant
depressing the string of a zither with one's left hand
