岡田 賢明
The aroma at first touch is just fruity and luxurious. After that, light caramel spreads on the tongue and disappears quickly. A delicious sake that is both tasty and spectacular.
Japanese>English
SakenowaRecord your sake experiences and discover your favorites
Registered Date
Check-ins
177Favorite Brands
1Timeline
岡田 賢明
The aroma of ripeness, beautiful estery aroma, and alcohol breakdown are balanced and disappear nicely. The first note is firm but crisp and clean, and it seems to go well with food.
Rice polishing ratio 58
Alcohol 16%.
Japanese>English
岡田 賢明
Light. The mild aroma of caproic acid can easily disappear. It disappears after drinking for a long time, but you can taste a mild umami taste in your mouth!
100% Dewa Kirari
Polishing ratio 50%.
Alcohol 15.5%.
Acidity 1.4, Amino Acid 1.1
Sake meter degree -3
Japanese>English
岡田 賢明
The aroma is a balance of esters, aging and alcohol that quickly fades away. It is easy to drink and seems to go with everything. The flavor of edamame (soybeans) is well-balanced and delicious. Refreshing aftertaste like muscat.
Alcohol 14%.
Rice polishing ratio 55
Acidity 1.5
Sake degree +5
Japanese>English
岡田 賢明
The aroma is slightly matured. When you put it in your mouth, it has a great amount of umami and a refined, unassertive matured aroma, which changes to a refreshing acidity like lactic acidity, which quickly recedes along with the umami. It has a yogurt-like umami and satisfaction. This is a direction I don't usually try, but it is delicious!
Alcohol 16%.
Polishing ratio 90
Japanese>English
岡田 賢明
The aroma quickly changes from a beautiful estery aroma to a mature aroma, and the smooth mouthfeel quickly changes to a delicious flavor. It is not at all spicy, leaving only a delicious flavor and aroma. It is delicious!
Alcohol 20%.
Polishing ratio 60
Japanese>English
岡田 賢明
The melon spreads like an ester and quickly turns into alcohol. There are no other extraneous elements and it turns into alcoh. The balance between aroma and sharpness is excellent.
Polishing ratio 50%.
16% (16%)
Japanese>English
岡田 賢明
The caramel is very strong and tasty! Aged aroma is strong and the alcohol is strong but not spicy, so this is a delicious sake if you enjoy the aged aroma! There are so many different kinds of sake, and they are all good!
Polishing ratio 55
17% (milled rice ratio)
Japanese>English
岡田 賢明
The light melon quickly slips away and is quickly replaced by a break in the alcohol. It is delicious for its cleanliness, disappearing quickly without leaving much residue in the mouth!
Rice polishing ratio 55
15.5% (15.5%)
Japanese>English
岡田 賢明
It's a perfect mix of floral and flavorful, yet light. It's so good! A little caramel and alcohol also come out, which is good for a change. Yeast also exits on the nose.
Polishing ratio 55
16% (16%)
Japanese>English
岡田 賢明
The melon-like aroma spreads quickly and changes to a pleasant mix of umami and alcohol at the back of the mouth without being unpleasant. It has a good balance of hardness and roundness, aroma and umami, and is delicious.
Polishing ratio: Koji rice 60%, Kake rice 65
15% (15%)
Japanese>English
岡田 賢明
Modest mouthfeel, with a slight ester and alcohol intertwined on the nose. The aftertaste is quite light and easy to drink. It is not smooth, but it is light, which may not be surprising. Interesting.
Rice polishing ratio 60
15% (the highest percentage of rice used in the brewing process)
Sake degree +6
Acidity 1.6
Amino acidity 0.8
Japanese>English
岡田 賢明
The moment you put it in your mouth, the caramel spreads in your mouth. After that, it quickly changes to the sharpness of alcohol and disappears without any unpleasant sensation. The strength and sharpness of the flavor are both graceful! It is delicious!
Rice polishing ratio 65
15% (15%)
Japanese>English
岡田 賢明
Light and refreshing, with a rich estery aroma on the nose and caramel on the top and bottom. It is light, yet gorgeous, and the caramel can be enjoyed, yet they can be separated from each other, and yet they are all delicious and cohesive.
Nagano Shirakaba Nishiki 60
15% (15%)
Japanese>English
岡田 賢明
Gorgeous melon-like aroma gives way to gentle stimulation and umami. Just right round and just right sharp, it's delicious.
Yamada-Nishiki 55
17% Sake meter
Sake meter degree +3
Acidity 1.4
Japanese>English
岡田 賢明
The aroma is gorgeous. It is like melon. There is no strong lingering aroma, and the alcohol goes away smoothly on the nose.
Alcohol 15-16%.
Japanese>English
岡田 賢明
A mellow, mature aroma spreads on the palate. However, the alcohol is not harsh, but rather spreads quickly and is neither harsh nor unpleasant. The aftertaste is not as long as one might expect, and disappears quickly. It is an interesting sake where only the umami can be enjoyed.
Alcohol 15%.
Polishing ratio 70%.
Association 701 yeast
Sake meter degree +5
Acidity 1.7
Amino acidity 1.8
Japanese>English
岡田 賢明
Light aroma of alcohol, green apple and pear, smoothly changing to alcohol with no unpleasant taste. A gentle umami flavor spreads to the back of the mouth and disappears without any unpleasant taste. It is delicious.
Alcohol 15
Polishing ratio 60
Japanese>English
岡田 賢明
It has a light, melon-like mouthfeel and crisp alcohol that quickly snaps off. It is easy to drink but can be savored, including the alcohol that lingers a little on the tongue. Yum!
Alcohol 15%.
Polishing ratio 60
Japanese>English
岡田 賢明
The aroma is stable and gorgeous, with melon and apple-like esters. The alcohol is surprisingly strong, and there is a strong flavor on the tongue and in the back of the throat. It is delicious.
Alcohol 15%.
Polishing ratio 60
Japanese>English