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).
One of the big names in the Nabeshima series, this sake is brewed with Yamadanishiki, a different sake rice. The aroma and taste are clearly different. The aroma is fruity on the nose, and the ginjo aroma is quite present. Unlike the other sake rice versions, the mouthfeel is less sweet and slightly dry, with a bitter aftertaste. The acidity is slight, but it balances the flavor well.
List of Labels
raw rice
Yamada Nishiki
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
Tomiichiyo Brewery
Yeast used
Manufacturing Prefectures
Saga prefecture (Kyushu)
sake (implied to be low-grade)
+7 or so
Production period
202504
acidity
low (position)
Date of purchase
20250419
amino acid degree
a certain extent
Tasting Day
20250424
alcohol content (usu. expressed per cent)
16%.
Where to Buy
specific name
ginjo sake with no added alcohol
optional entry
Other Special Notes
wine tasting
Information on vision
cage
nashi (Pyrus pyrifolia, esp. var. culta)
even
sunshine
colorant
almost never
Information on sense of smell
(incense) pastille
fruity
incense
tobacco smoke
incense for the aged
type of incense brewed by low temperature fermentation from white rice milled to 60%
ant
Information on Taste
sweetness
few
elegant
considerably
depressing the string of a zither with one's left hand
