Jomon no Hibiki Junmai Ginjo.
This sake was on this year's Gold Master's exam. It is the only sweet sake. I can understand it well when I drink it calmly like this, but I feel sweetness in the original sake as well, so I made a mistake with this sake. This sake is brewed in Tokamachi.
| 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) | 50 | sake brewing name | Uonuma Brewery |
| Yeast used | Manufacturing Prefectures | Niigata prefecture (Hokuriku area) | |
| sake (implied to be low-grade) | -5 | Production period | 202408 |
| acidity | low (position) | Date of purchase | 20241229 |
| amino acid degree | Tasting Day | 20241230 | |
| alcohol content (usu. expressed per cent) | 15 | Where to Buy | Kanada-ya (department store) |
| specific name | ginjo sake with no added alcohol | 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 | strong | elegant | |
| depressing the string of a zither with one's left hand | light (flavor, flavour) | ||
| heavy | sliding | ||
| light (i.e. not heavy) | bitterness | small quantity | |
| grudges and hard feelings | not (verb-negating suffix; may indicate question or invitation with rising intonation) | bustling | |
| peppiness (of a ball) | rich | ||
| clean | 幅 | ||
| off-flavor | old age | ||
| acidity | low (position) | swelling | |
| astringency | nashi (Pyrus pyrifolia, esp. var. culta) | dimwit | |
| round | young | ||
