Matsuuraichi Yakuchi Junmai Shu Namaishu.
This sake is made by a sake brewery in Imari, Saga. The rice polishing ratio is 55%, making it a junmai ginjo sake. This sake is nearly colorless, and the aroma is faintly yeasty. The mouthfeel has a freshness typical of freshly squeezed sake, but compared to "Nabeshima" Gohyakumangoku, it has less sweetness and more acidity. It is a refreshing sake.
| List of Labels | |||
| raw rice | domestic products | Malted rice used | |
| ratio indicating the quantity of polished rice gained from a given quantity of brown rice (nowadays usually expressed as a percent) | 55%. | sake brewing name | Matsuuraichi Sake Brewery |
| Yeast used | Manufacturing Prefectures | Saga prefecture (Kyushu) | |
| sake (implied to be low-grade) | ＋About +5 | Production period | 202504 |
| acidity | somewhat strong | Date of purchase | 20250419 |
| amino acid degree | Tasting Day | 20250423 | |
| alcohol content (usu. expressed per cent) | 17%. | Where to Buy | |
| specific name | ginjo sake with no added alcohol | optional entry | |
| Other Special Notes | |||
| wine tasting | |||
| Information on vision | |||
| cage | even | ||
| sunshine | colorant | almost never | |
| Information on sense of smell | |||
| (incense) pastille | Yeast aroma | incense | |
| tobacco smoke | incense for the aged | ||
| type of incense brewed by low temperature fermentation from white rice milled to 60% | nashi (Pyrus pyrifolia, esp. var. culta) | ||
| Information on Taste | |||
| sweetness | low (position) | elegant | |
| depressing the string of a zither with one's left hand | light (flavor, flavour) | light (flavor, flavour) | |
| heavy | sliding | ||
| light (i.e. not heavy) | light (i.e. not heavy) | bitterness | few |
| grudges and hard feelings | slightly | bustling | |
| peppiness (of a ball) | good | rich | |
| clean | 幅 | ||
| off-flavor | nashi (Pyrus pyrifolia, esp. var. culta) | old age | |
| acidity | somewhat strong | swelling | |
| astringency | low (position) | dimwit | |
| round | young | young | |
