Hakkaiyama Junmai Daiginjo</trp-post-container
This is Hakkai Brewery's flagship "Kowagura" series. This is its Junmai Daiginjo. It is clear and colorless like water. Since it is chilled, there is not much of an overt aroma. The taste is clean, with a hint of the yeast characteristic of Hakkai Jozo. The aftertaste disappears like snow.
The price is a bit expensive, 6,600 yen for a four-pack.
| List of Labels | |||
| raw rice | 100% Yamadanishiki produced in Yoshikawa, Hyogo 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) | 45 | sake brewing name | Hakkai Brewery |
| Yeast used | k-1001 M320 | Manufacturing Prefectures | Niigata prefecture (Hokuriku area) |
| sake (implied to be low-grade) | Production period | 20231115 | |
| acidity | Date of purchase | 20240122 | |
| amino acid degree | Tasting Day | 20240123 | |
| alcohol content (usu. expressed per cent) | 17 | Where to Buy | Kojiya Honten |
| specific name | Junmai Daiginjo (brew of sake) | optional entry | |
| Other Special Notes | |||
| wine tasting | |||
| Information on vision | |||
| cage | nashi (Pyrus pyrifolia, esp. var. culta) | even | |
| sunshine | nashi (Pyrus pyrifolia, esp. var. culta) | colorant | nashi (Pyrus pyrifolia, esp. var. culta) |
| Information on sense of smell | |||
| (incense) pastille | incense | nashi (Pyrus pyrifolia, esp. var. culta) | |
| 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 | 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 | ||
