Takazawa Shuzo Akebono Riemon.
This is the best freshly squeezed sake from Takazawa Sake Brewery. It used to be squeezed in February, but nowadays it seems to be squeezed from December. The taste remains the same, with a good freshly squeezed flavor.
| List of Labels | |||
| raw rice | Five Million Stone, Tentakaku | Malted rice used | |
| ratio indicating the quantity of polished rice gained from a given quantity of brown rice (nowadays usually expressed as a percent) | 70 | sake brewing name | Takazawa Brewery |
| Yeast used | Manufacturing Prefectures | Toyama prefecture (Hokuriku area) | |
| sake (implied to be low-grade) | +6 | Production period | 202312 |
| acidity | Date of purchase | 20231213 | |
| amino acid degree | Tasting Day | 20231214 | |
| alcohol content (usu. expressed per cent) | 19 | Where to Buy | Net to the brewery |
| specific name | optional entry | ||
| Other Special Notes | |||
| wine tasting | |||
| Information on vision | |||
| cage | ant | even | |
| sunshine | colorant | slightly yellow | |
| Information on sense of smell | |||
| (incense) pastille | incense | nashi (Pyrus pyrifolia, esp. var. culta) | |
| tobacco smoke | incense for the aged | nashi (Pyrus pyrifolia, esp. var. culta) | |
| 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 | ||
