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 Kanese Sake Shop's August hanpushu bottles included the famous Nabeshima. The sake rice is Yamadanishiki produced in Yoshikawa, a special A district in Hyogo Prefecture. The color is clear and colorless, with a fruity, muscat-like aroma on the nose. The rice polishing ratio is 60%. It tends to be slightly dry, and the taste is tight. There are no peculiarities at all, and although there is a slight bitterness at first, it does not linger, making it a clean and beautiful sake. There is a slight fizziness. Sake from the west is said to be hard water, but this is soft water.
List of Labels
raw rice
Yoshikawa Yamadanishiki
Malted rice used
ratio indicating the quantity of polished rice gained from a given quantity of brown rice (nowadays usually expressed as a percent)
60
sake brewing name
Tomikuchiyo Sake Brewery
Yeast used
Manufacturing Prefectures
Saga prefecture (Kyushu)
sake (implied to be low-grade)
About +2
Production period
202407
acidity
About 1.4
Date of purchase
20240826
amino acid degree
Tasting Day
20270829
alcohol content (usu. expressed per cent)
15
Where to Buy
Kanese Liquor Store
specific name
sake specially produced without added alcohol or sugar
optional entry
Other Special Notes
wine tasting
Information on vision
cage
nashi (Pyrus pyrifolia, esp. var. culta)
even
sunshine
colorant
nashi (Pyrus pyrifolia, esp. var. culta)
Information on sense of smell
(incense) pastille
muscat (grape)
incense
tobacco smoke
fresh
incense for the aged
nashi (Pyrus pyrifolia, esp. var. culta)
type of incense brewed by low temperature fermentation from white rice milled to 60%
ant
Information on Taste
sweetness
nashi (Pyrus pyrifolia, esp. var. culta)
elegant
considerably
depressing the string of a zither with one's left hand
