鍋島 純米大吟醸 東条産山田錦
| List of Labels | |||
| raw rice | 東条産特等山田錦 | Malted rice used | |
| ratio indicating the quantity of polished rice gained from a given quantity of brown rice (nowadays usually expressed as a percent) | 35％ | sake brewing name | Tomiichiyo Brewery |
| Yeast used | Manufacturing Prefectures | Saga prefecture (Kyushu) | |
| sake (implied to be low-grade) | About +5 | Production period | 202505 |
| acidity | slightly | Date of purchase | 20250814 |
| amino acid degree | slightly | Tasting Day | 20250821 |
| alcohol content (usu. expressed per cent) | 16%. | Where to Buy | ask |
| specific name | Junmai Daiginjo (brew of sake) | optional entry | |
| Other Special Notes | |||
| wine tasting | |||
| Information on vision | |||
| cage | even | ||
| sunshine | colorant | slightly | |
| Information on sense of smell | |||
| (incense) pastille | 熟したメロン | 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 | slightly | elegant | extremely |
| depressing the string of a zither with one's left hand | light (flavor, flavour) | ||
| heavy | sliding | ||
| light (i.e. not heavy) | light (weight) | bitterness | I feel it first. |
| grudges and hard feelings | slightly | bustling | |
| peppiness (of a ball) | かなりよい | rich | |
| clean | 幅 | ||
| off-flavor | nashi (Pyrus pyrifolia, esp. var. culta) | old age | |
| acidity | 後にやや感じる | swelling | |
| astringency | nashi (Pyrus pyrifolia, esp. var. culta) | dimwit | |
| round | young | ||
