岡部澄夫
It has a young melon-like aroma and a super dry taste with a sake degree of +14.0.
It is light on the palate and easy to drink.
Despite the low rice polishing ratio of 80%, there is no hint of a dry taste.
Japanese>English
SakenowaRecord your sake experiences and discover your favorites
Registered Date
Check-ins
38Favorite Brands
0Most Check-in Brands
Venues With Most Check-Ins
Timeline
岡部澄夫
Summer sake was released on the first midsummer day of the year.
On the label, it looks easy to drink at 15 degrees and dry, but it is quite complex with a sweet aroma of koji, a slight sourness with a slight effervescence, and a dry mouthfeel.
Japanese>English
岡部澄夫
It was not as apple-like as the same brand I had previously tasted, but it was more like a fruity white wine with a soft acidity.
It is sweet with acidity and light gassiness, light and easy to drink.
Japanese>English
岡部澄夫
The brewer himself examined the single tank sake before blending, and made a limited senbatsu. It is said to be dry on the palate.
The mouthfeel is dry. It has a green apple and bitter citrus aroma.
Overall, the taste is crisp.
The transparent bottle is wrapped in UV-cut film.
Japanese>English
岡部澄夫
Original form polished rice, Shin-Gin (flat polished rice) brewing, Junmai-Ginjo Yamadanishiki 55% polished rice.
The mouthfeel is dry, as indicated by the Sake meter value of +2.8. The aroma has the crisp sweetness and acidity of a ginjo. The body is firm but not boring.
Japanese>English
岡部澄夫
It has a fresh, sweet apple aroma and a juicy "Omachi" flavor that combines a full-bodied umami with a dry acidity.
As the label says, the sweetness and acidity are well balanced and easy to drink.
Japanese>English
ジェイ&ノビィ
Hello, Sumio Okabe 😃.
This is Nanamizu! Some people say it's the one that shows the "Omachi feeling" the best 🤗.
Japanese>English
岡部澄夫
T4 is a yeast unique to Gunma Prefecture.
First of all, you can taste the sweetness. There is no indication of ginjo, but there is also a fruity acidity.
The taste is firm and quite heavy. If tempura is served as a side dish, you will get tired of drinking it, so you need to choose a side dish.
Japanese>English
岡部澄夫
The estery aroma of Omachi appears after the super dry attack with a sake degree of around +10. It has a strong character.
The sweetness of ginjo lingers in the shadow of the pleasant acidity of around 1.7 and amino acidity of around 1.0.
Japanese>English
岡部澄夫
There is no indication of ginjo, but the aroma is melon-like.
The fruit acidity prevails, followed by sweetness.
The aroma is strong, and there is no lightness of 14 degrees.
Japanese>English
岡部澄夫
It has a gorgeous aroma and a sweet mouthfeel.
The aroma of rice depends on the orikiri, and the flavor is not so strong.
I think I buy it every spring because of its cute label.
Japanese>English
岡部澄夫
It has a light effervescence even though it is fire-aged.
It has a sweet ginjo-like aroma and a light alcohol content of 15 degrees, but the taste is firm and dry.
Japanese>English
岡部澄夫
It has a melon aroma and tartness of mandarin oranges even though it is not made of ginjo.
Overall, it is dry.
Japanese>English
岡部澄夫
Kagamimonji's secret sake.
Slightly fizzy and melon-like ginjo aroma.
A touch of sweetness.
Japanese>English
岡部澄夫
The palate is complex, with sourness on the palate, sweetness on the palate, and a bitter aftertaste.
The mouthfeel itself is light.
The alcohol content is not high at 16% for a pure sake.
Japanese>English
岡部澄夫
The palate has a light sweetness.
The aftertaste is dry. It is a rare type of wine with a lingering spiciness.
Japanese>English
岡部澄夫
First, one senses sweetness. Later, the ginjo aroma becomes more complex.
There is no effervescence despite the fact that it is a orikara-mi sake.
Japanese>English
岡部澄夫
A seasonal favorite, this four-stage brew is made with glutinous rice.
It is a rich, sweet, easy-drinking sake straight from the press."
The sweetness seems to be derived from brewing alcohol.
The sweetness seems to come from brewer's alcohol, and it does not feel as alcoholic as the 19° alcohol.
When served hot, it has an aroma that seems to come from wooden barrels.
Japanese>English
岡部澄夫
The Winter Moon series has a sweet, ginjo-like aroma and acidity.
Made entirely from "satoumi rice" produced in Okayama Prefecture, where the soil is improved with oyster shells from the Seto Inland Sea.
Japanese>English
岡部澄夫
At room temperature, it has a sweet taste, but when heated, the spiciness increases and the koji becomes fragrant.
Japanese>English
岡部澄夫
It is very well-balanced and has no unpleasant taste.
The clearness that is typical of ginjo is followed by umami.
Japanese>English