Koshinohakugan Junmai Daiginjo "Koshitanrei" Unfiltered Nama-shu.
This is a very easy to understand sake. It is a so-called daiginjo-shu, with a ginjo aroma, slightly spicy, light taste, and a lingering bitterness.
| List of Labels | |||
| raw rice | Koshitanrei produced in Niigata Prefecture | 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 | Nakagawa Brewery |
| Yeast used | Manufacturing Prefectures | Niigata prefecture (Hokuriku area) | |
| sake (implied to be low-grade) | ＋About +3 | Production period | 202503 |
| acidity | low ball (baseball) | Date of purchase | 20250404 |
| amino acid degree | Tasting Day | 20250405 | |
| alcohol content (usu. expressed per cent) | 17%. | Where to Buy | night of the 14th day of the eight month of the lunar calendar |
| specific name | Junmai Daiginjo (brew of sake) | optional entry | |
| Other Special Notes | |||
| wine tasting | |||
| Information on vision | |||
| cage | even | ||
| sunshine | colorant | nashi (Pyrus pyrifolia, esp. var. culta) | |
| Information on sense of smell | |||
| (incense) pastille | fruit | incense | |
| tobacco smoke | incense for the aged | ||
| type of incense brewed by low temperature fermentation from white rice milled to 60% | very probable | ||
| Information on Taste | |||
| sweetness | low ball (baseball) | elegant | very |
| depressing the string of a zither with one's left hand | light (flavor, flavour) | considerably | |
| heavy | sliding | ||
| light (i.e. not heavy) | light (i.e. not heavy) | bitterness | aftertaste |
| grudges and hard feelings | slightly | bustling | |
| peppiness (of a ball) | good | rich | |
| clean | very | 幅 | |
| off-flavor | nashi (Pyrus pyrifolia, esp. var. culta) | old age | nashi (Pyrus pyrifolia, esp. var. culta) |
| acidity | low ball (baseball) | swelling | |
| astringency | slightly | dimwit | nashi (Pyrus pyrifolia, esp. var. culta) |
| round | young | young | |
