Kagura KAGURA Junmai Unfiltered Nama Sake.
This sake is made from "Celebration" rice produced in Kyoto, and is so-called "freshly pumped" sake. The yeast is still present, and although the rice polishing ratio is 65%, the top aroma is fruity, like a ginjo sake. It has no coloring, a slight sparkling stimulus, and a slightly sweet aftertaste of bitterness. It renews the image of sake in the west.
| List of Labels | |||
| raw rice | Celebration" from Kyoto | 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 | Matsui Sake Brewery |
| Yeast used | Manufacturing Prefectures | Kyoto (metropolitan area) | |
| sake (implied to be low-grade) | About +2 | Production period | 202411 |
| acidity | low (position) | Date of purchase | 20241115 |
| amino acid degree | Tasting Day | 20241115 | |
| alcohol content (usu. expressed per cent) | 15 | Where to Buy | Sake store in Kyoto Station |
| specific name | sake made without added alcohol or sugar | optional entry | |
| Other Special Notes | |||
| wine tasting | |||
| Information on vision | |||
| cage | (a) little | even | |
| sunshine | colorant | nashi (Pyrus pyrifolia, esp. var. culta) | |
| 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 | elegant | ||
| depressing the string of a zither with one's left hand | light (flavor, flavour) | ||
| heavy | sliding | ||
| light (i.e. not heavy) | bitterness | ||
| grudges and hard feelings | bustling | ||
| peppiness (of a ball) | rich | ||
| clean | 幅 | ||
| off-flavor | old age | ||
| acidity | swelling | ||
| astringency | dimwit | ||
| round | young | ||
