Kaoshi Junmai Daiginjo 2008 vintage.
It is an old sake that has been laid up for 16 years by the Inomata Sake Brewery in Itoigawa. Purchased at Kaneya Sake Shop. The sake rice is Gohyakumangoku from Itoigawa acid. The label reads, "This is a rare vintage that has been aged for a long time at room temperature during the four seasons. Please enjoy another world of sublimated sake".
When poured into a glass, it has the strong color and aroma characteristic of old sake. When you drink it, it tastes old-fashioned at first, but gradually it changes to an elegant sweetness. Whether it is because of the 45% whiteness ratio, the characteristics of Gohyakumangoku, or the skillful aging process, it has a truly mysterious and elegant taste.
| List of Labels | |||
| raw rice | Malted rice used | ||
| ratio indicating the quantity of polished rice gained from a given quantity of brown rice (nowadays usually expressed as a percent) | sake brewing name | ||
| Yeast used | Manufacturing Prefectures | ||
| sake (implied to be low-grade) | Production period | ||
| acidity | Date of purchase | ||
| amino acid degree | Tasting Day | ||
| alcohol content (usu. expressed per cent) | Where to Buy | ||
| specific name | 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 | 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 | ||
