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).
Continuing from the other day, we had a ginjo-shu from Rokujyosu. The rice is Yamadanishiki, but unlike the junmai version, the addition of brewing alcohol seemed to help control the flavor. Sake for sake competitions is not junmai, but is aged to perfection by adding brewer's alcohol.
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
