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).
It is a very famous liquor. It used to be a premium sake, but now the price is normal. This is also 1,000 yen. It is labeled as produced in Kameda-go and Oeyama. The label says the sake is made from 1001 TP3 tons of "Gohyakumangoku" sake rice produced in Oeyama, Echino Kanmei's hometown. Since the brewery is located in Niigata City's Konan district, the rice must be from Kameda! It is very different from the one we tasted at the Ponshu-kan in Echigo-Yuzawa. I felt that this is Niigata's light and dry, this is the real Echino Kanme.
List of Labels
raw rice
many different types of sake
Malted rice used
ratio indicating the quantity of polished rice gained from a given quantity of brown rice (nowadays usually expressed as a percent)
58
sake brewing name
Ishimoto Sake Brewery
Yeast used
Manufacturing Prefectures
Niigata prefecture (Hokuriku area)
sake (implied to be low-grade)
Unknown, but about +8
Production period
20230120
acidity
have enough of them
Date of purchase
20230218
amino acid degree
Tasting Day
20230218
alcohol content (usu. expressed per cent)
15
Where to Buy
Harashin Kozeiten
specific name
alcohol other than sake, shochu, mirin, beer, etc. (alcohol tax category)
optional entry
Other Special Notes
wine tasting
Information on vision
cage
nashi (Pyrus pyrifolia, esp. var. culta)
even
clear
sunshine
colorant
nashi (Pyrus pyrifolia, esp. var. culta)
Information on sense of smell
(incense) pastille
Brewer's alcohol smell
incense
tobacco smoke
fresh
incense for the aged
nashi (Pyrus pyrifolia, esp. var. culta)
type of incense brewed by low temperature fermentation from white rice milled to 60%
slightly
Information on Taste
sweetness
nashi (Pyrus pyrifolia, esp. var. culta)
elegant
depressing the string of a zither with one's left hand
