先日に続き、六十餘洲の吟醸酒を頂きました。酒米は山田錦ですが、純米酒バージョンと違い醸造用アルコールを入れることにより、味のコントロールが出来ているように思えました。各酒造の品評会用の出品酒は純米ではなく、醸造用アルコールを混ぜることにより至摘な熟成具合になります。
List of Labels raw 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) sake brewing name Yeast used Manufacturing Prefectures sake (implied to be low-grade) Production period acidity Date of purchase amino acid degree Tasting Day alcohol content (usu. expressed per cent) Where to Buy specific name optional entry Other Special Notes
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 light (flavor, flavour) heavy sliding light (i.e. not heavy) bitterness grudges and hard feelings bustling peppiness (of a ball) rich clean 幅 off-flavor old age acidity swelling astringency dimwit round young
