Shirakei Shuzo Jizake Tomonokai hanpu-shu - Junmai Unfiltered Nama-shu ARAZEME
Once every four months, a limited edition Tomonokai sake arrives from Gifu Prefecture's Shirakei Shuzo. The koji rice is a rare 60% "Yumesansui" and the kake rice is 80% "Hidahomare" (rice polishing ratio). And it will be a combination of the well-known sake from the first part of the pressing process, "Arabashiri," and the sake from the last part of the pressing process, "Yame" (blame).
It has the effervescence of fresh sake but is somewhat subdued, and perhaps because of the Hidahomare, it is not as acidic as the rice polishing ratio. It is a medium-bodied sake. The top aroma has a nice scent of koji mold. Colorless and transparent.
| 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 | ||
