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 is the first Jungin sake we have received every year as part of our Nagasaki hometown tax payment, but this summer is the first time we have had a Jungin sake. According to the spec sheet, it is made with Yamadanishiki and the rice polishing ratio is 50%, which puts it in the daiginjo category. The alcohol content is 15%, which is easy to drink. The aroma has a slight fruity ginjo aroma that is not overpowering, and the color is slight and indistinguishable from the color of the bottle. The taste is spicy, sweet, and umami at the same time, with a slight sourness in the background to tighten the flavor. It is almost comparable to Yamagata Prefecture's Jyushidai.
List of Labels
raw rice
Yamada Nishiki
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
Imazato Brewery
Yeast used
Manufacturing Prefectures
Nagasaki prefecture (Kyushu)
sake (implied to be low-grade)
＋About +5
Production period
202506
acidity
slightly
Date of purchase
20250723
amino acid degree
high
Tasting Day
20250723
alcohol content (usu. expressed per cent)
15%.
Where to Buy
Kanese Liquor Store
specific name
ginjo sake with no added alcohol
optional entry
Other Special Notes
wine tasting
Information on vision
cage
even
sunshine
colorant
(a) little
Information on sense of smell
(incense) pastille
soft fruit
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
slightly
elegant
depressing the string of a zither with one's left hand
