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
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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
岡部澄夫
It is quite dry, and you can choose the best accompaniment.
It is the best match for sashimi, but too spicy for simmered dishes.
The way you feel the taste changes drastically depending on the accompaniment.
Japanese>English
岡部澄夫
Aroma of orikara malted rice, light fizzy acidity and rice sweetness are well balanced.
Japanese>English
岡部澄夫
It also has a strong sweetness, but it feels light and fizzy and refreshing.
Japanese>English
岡部澄夫
The ginjo aroma is perceived as fruit acidity on top of the sweetness typical of this brand.
Japanese>English
岡部澄夫
A light, dry Echigo-style sake.
It has a light and refreshing taste that is typical of Keitora.
Japanese>English
岡部澄夫
Light and dry, typical of Echigo sake.
It also has a koji aroma and sweetness.
Japanese>English
岡部澄夫
The dry taste is typical of Echigo sake, but the full aroma lingers on the palate.
Japanese>English
岡部澄夫
It is a light and dry sake typical of Echigo-Tsumari, with a refreshing taste of rice that lingers on the palate.
Since it is a pure sake, it has a high alcohol content of 17-18%.
Japanese>English