岡田 賢明
The caramel aroma and the estery floral taste are well balanced, and the umami comes from the back of the bottle. It's really good.
Alcohol 16%.
Rice polishing ratio 55
Japanese>English
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岡田 賢明
Gorgeous aroma, rich mouthfeel, and the alcohol quickly wears off. The balance between umami and acidity is well balanced, and the beautiful sharpness makes it easy to drink. The umami, however, can be felt in the head. It is a well-balanced sake that is assertive but not too strong, and does not leave a bad taste. It is a sake that I would like to drink on weekends.
Rice polishing ratio 60
Alcohol 15
Japanese>English
岡田 賢明
From the slightly mellow aroma of old sake, it spreads smoothly in the mouth, with a gentle estery taste on the nose and a yeasty sweetness on the bottom that quickly spreads and disappears at just the right moment. The umami flavor remains on the bottom and disappears slowly and gently. It is rounder and more mature than Kid's image, but has an interesting depth and gentleness. Yum!
Ingredients: rice, red rice
Polishing ratio: 50% Koji rice, 100% Kake rice (55% Gohyakumangoku, 100% red rice)
Alcohol 13%.
Japanese>English
岡田 賢明
The crisp estery aroma in the mouth is more floral than expected and passes through the nose. The rich umami spreads slowly on the bottom, slowly changing to acidity and sharpness, and then disappears. It is a good sake that can be served with food or on its own.
Rice polishing ratio 65
Alcohol 20%.
Sake degree +20
Acidity 2.0
Japanese>English
岡田 賢明
Cold. The nose is clear and fruity. From the gorgeous melon-like ester, umami and mellowness spread in perfect balance. The slight carbonation as it goes down the throat makes it refreshing and easy to drink, and the after notes are straightforward, elegant, and luxurious.
It is easy to drink, yet has a great umami flavor. It was a gift, so I will drink it with care.
Rice polishing ratio 60
Alcohol 16
Japanese>English
岡田 賢明
My favorite drink. As always, a gorgeous pineapple-like aroma spreads in the mouth. After that, the rich sweetness of the rice comes out, and the slight caramel and alcohol stimulation spreads pleasantly in the mouth. The first aroma is noteworthy, but it is well balanced and delicious. The best sake.
Japanese>English
岡田 賢明
It is not as spicy as I thought it would be, coming in with a bang and disappearing quickly. Rather than enjoying the aroma and roundness, you should enjoy the momentary pull from the ester and flavor that is quite crisp. It's not spicy, but fast. Yum!
Japanese>English
岡田 賢明
It's light and smooth, and the caramel and ethyl caproate spread out. Gradually, the alcohol starts to take effect in the mouth, and the nose takes over. The spiciness doesn't linger, but rather the sweetness and umami spread over the bottom and disappear. The aftertaste is smooth. It's a delicious balance that you can enjoy and not feel bad about.
Rice polishing ratio 45%.
17% alcohol
Japanese>English
岡田 賢明
The aroma spreads quickly. The umami and gorgeousness are wonderful, and what remains is a gentle, round rice sweetness and cooked aroma. A good sake that will relax your body!
Rice polishing ratio 50%.
Alcohol 15%.
Japanese>English
岡田 賢明
In the mouth, there is a refreshing aroma of lychee and melon, followed by a slight caramel taste that is pleasant to the nose. The aftertaste disappears quickly, and the alcohol is not too strong or unpleasant, making it easy to drink. It's gorgeous at first, but it's crisp and easy to drink. It's delicious.
Japanese>English
岡田 賢明
From a pleasant caramel aroma, the palate is filled with a gorgeous melon-like scent, then sweet and round alcohol spreads over the bottom, and the nose is filled with rice sweetness, a hint of caramel, and gorgeousness.
Japanese>English
岡田 賢明
The caramel is beautiful and the balance of flavor and freshness is perfect. The mouthfeel is clean and disappears quickly, but the balance of flavor and intensity is perfect.
Rice polishing ratio 50%.
Alcohol 15%.
Japanese>English
岡田 賢明
There is a gorgeousness that is typical of Kaze no Mori, but also a rich aroma of caramel and cherry that is typical of Yuumachi. The last part of the wine is also a bit of a letdown, making it a worthwhile Kaze no Mori.
100% Omachi
Rice polishing ratio 80%.
16% alcohol
Japanese>English
岡田 賢明
The gorgeous muscat-like aroma is typical of Kaze no Mori. It's also very spicy and wonderful. It's delicious.
Dew leaf wind 100%.
Rice polishing ratio 80%.
16% alcohol
Japanese>English
岡田 賢明
The caramel, alcohol, and esters are well balanced. It's not as glamorous as you might expect from Kaze no Mori, and it suffers a bit from assertiveness.
100% Yamada Nishiki
Rice polishing ratio 80%.
16% alcohol
Japanese>English
岡田 賢明
Anyway, as soon as you drink it, you get a refreshing aroma of pineapple or pear, and the alcohol starts to kick in. This is the sake that made me realize how delicious sake really is. It's so good!
Japanese>English
岡田 賢明
It is thick and has a rich caramel aroma with strong esters. The finish is crisp without being heavy, while the mouthfeel is firm. It is well balanced and delicious.
Junmai Daiginjo
Rice polishing ratio 45
16% alcohol
Japanese>English
岡田 賢明
Cold. Caramel and ester notes balance out the nose. After that, it changes to an after-flavor like a melon, and the alcohol tightens up immediately. The acidity and bitterness are also there and tighten up quickly, so the aftertaste is refreshing. It's an interesting sake that shows a lot of different personalities.
Koji rice: Yamada Nishiki 20%.
Kake rice: Saikai 30%, Saga no Hana 50%.
Rice polishing ratio 55
Sake degree +4
Alcohol 17
Japanese>English
岡田 賢明
Shinsei Ecru
The aroma is like a pear. It is easy to drink and the sweetness of the yeast comes rushing in afterwards. The after taste is a good balance of alcohol and esters, and the acidity and umami remain on the tongue and disappear smoothly. Shinsei is good after all.
Japanese>English
岡田 賢明
The aroma is a mixture of straightforward esters and alcohol, then esters, umami and alcohol spread out in a balanced and dense manner. The alcohol is a little more pronounced and spicy at the end, and the umami lingers on the palate, but it feels a little unbalanced. I would like to drink Manju and compare.
Japanese>English