自分の日頃の行いを小傘さんに投影して描いてみようという日記漫画です。

火入れされてても年単位で置いとくとさすがに味は変わるっぽいですね。
冷蔵庫に入ってても火入れされてるものもあったりするっぽいので、なかなかややこしいです。
生酒は生酒とちゃんと書いてありますが、一番確実なのは店員さんに聞くことですね。

秋に出る生詰め酒は『ひやおろし』とも呼ぶらしいですが、出荷時期によって夏越し酒とか秋出し一番酒とか晩秋旨酒とか呼ばれるみたいで、僕的には大混乱です(^^;)

Of course, even when it's pasteurized, it seems the sake's taste will change if you leave it for a year or so. Even among the refrigerated kinds, some are pasteurized, so it gets kind of complicated. Raw sake is sure to have "raw sake" written on it, but the best way to be sure is to check with the store clerk.

I heard that the fresh-pressed sake that comes out in the fall is also called "hiya-oroshi" grated in the cold, but depending on when it's shipped, it seems it also goes by "natsugoshi-zake" over-summer sake, "aki-dashi ichiban sake" first sake out in autumn, or "banshuu-shishu" late-autumn top sake, which I find very confusing. (^^;)