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).
A guide to Niigata Prefecture's sake for people in the Kansai region. The best thing about this sake is that it is made using "Koshitanrei," a rice suitable for sake brewing that was born in Niigata Prefecture. Koshitanrei" was created in 2004 with "Yamadanishiki" as its mother and "Gohyakumangoku" as its father. The characteristics of this rice are that it does not break easily even when the milling ratio is low, that it absorbs water well and produces good steamed rice, that it has low protein content, and that it produces sake with good acidity and sharpness, and that it produces a full-bodied sake. I also like the idea of bag squeezing.
List of Labels
raw rice
Koshidariya (variety of 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)
50
sake brewing name
Matsunoi Sake Brewery
Yeast used
Manufacturing Prefectures
Niigata prefecture (Hokuriku area)
sake (implied to be low-grade)
Production period
acidity
Date of purchase
amino acid degree
Tasting Day
20200429
alcohol content (usu. expressed per cent)
Where to Buy
specific name
optional entry
Other Special Notes
Tokamachi Sake
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
