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.
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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.
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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.
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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
Gokyo五 レッド 純米辛口 ~酒に交われば赤くなる~
岡部澄夫
It is dry, but the aroma of sweet koji malt combines with the sweetness in the mouth.
It is dry, refreshing, and easy to drink with no cloying taste.
Japanese>English
岡部澄夫
Ginjo-shu made with rice.
It has a strong taste of sweetness, spiciness, umami, and acidity.
The aroma of koji is similar to that of Keitora.
Japanese>English
岡部澄夫
The mouthfeel is dry, the acidity prevails on the palate, and the lingering sweetness of the ginjo lingers in the aftertaste, offering a great change of pace.
Japanese>English
岡部澄夫
The distinctive feature is the strong koji aroma.
It is dry on the palate, but has a lingering sweetness.
Japanese>English
岡部澄夫
It has a light effervescence despite being fire-aged.
Sweet on the palate, but with a taste of alcohol and grain.
Polishing ratio 70%.
Japanese>English
岡部澄夫
The aroma is typical of Omachi and the flavor of the rice is strongly felt, but the estery aroma is well removed because it is hiyaoroshi.
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