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).
It is said to be a limited edition sake for registered stores. Purchased at Kanazawa-ya in Shiozawa. The color is almost transparent, the aroma is mellow and not bad, and the taste is tangy and seemingly fizzy, but it is a hot and sour sake. It has a refreshing taste that is just right for summer sake. The sake rice used is 100% "Koshitanrei" produced in Ojiya. It is a good question for the Kintatsu test. It is once-fired after bottling, so it is stored at room temperature.
List of Labels
raw rice
Ojiya Echitanrei (variety of 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)
60%.
sake brewing name
Takai Sake Brewery
Yeast used
Manufacturing Prefectures
Niigata prefecture (Hokuriku area)
sake (implied to be low-grade)
＋About +8
Production period
202505
acidity
strongish
Date of purchase
20250620
amino acid degree
now, now (used in calming people down)
Tasting Day
20250620
alcohol content (usu. expressed per cent)
16%.
Where to Buy
Kanazawa-ya (i.e. a geisha, prostitute, etc.)
specific name
special pure rice
optional entry
Other Special Notes
wine tasting
Information on vision
cage
even
sunshine
colorant
few
Information on sense of smell
(incense) pastille
relaxed
incense
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
nashi (Pyrus pyrifolia, esp. var. culta)
elegant
depressing the string of a zither with one's left hand
