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岡田 賢明岡田 賢明
滋賀県で日本酒を飲んでます。

Registered Date

Check-ins

177

Favorite Brands

1

Most Check-in Brands

Aramasa
9(10.47%)
Kid
5(5.81%)
Denshu
5(5.81%)
Kikuhime
4(4.65%)
Kokuryu
4(4.65%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Akita
17(9.6%)
Shiga
15(8.47%)
Ishikawa
11(6.21%)
Wakayama
10(5.65%)
Yamagata
9(5.08%)

Timeline

岡田 賢明岡田 賢明
alt 1alt 2
31
岡田 賢明
Cold. The ester is gorgeous like a melon, and the sweetness and umami are also very strong. This Jun-Gin has a sweetness from the yeast and is delicious. If I could have just one glass of this kind of sake every day, I would be very happy.
Japanese>English
岡田 賢明岡田 賢明
Ranman美酒純米大吟醸
Akita MeijoAkita
alt 1alt 2
25
岡田 賢明
The caramel and alcohol spread quickly. The caramel and flavor are very strong for a Junmai Daiginjo. Personally, I prefer a little more aroma, but it's interesting to see a high polish with a caramel taste.
Japanese>English
岡田 賢明岡田 賢明
alt 1alt 2
23
岡田 賢明
It is made from Koshihikari and the rice is polished to 90%. It is said to be freshly opened and has a spicy feel to it. It's more beautiful and delicious than I thought it would be with its gorgeousness and sweetness! The sweetness is like pineapple. It has a sweetness and flavor that is refreshing, and it's good! I was surprised by the clean taste and flavor, which I didn't think was possible with edible rice and a milling ratio of 90%.
Japanese>English
岡田 賢明岡田 賢明
alt 1alt 2
23
岡田 賢明
Chilled. Very slight caramel and gorgeous esters, fantastic! Melon-like aroma. The flavor is also very fluffy, with just enough alcohol to cut through the flavor. It's delicious! Goes well with squid noodles!
Japanese>English
岡田 賢明岡田 賢明
Denshuあきた酒こまち純米吟醸
Nishida ShuzotenAomori
alt 1
alt 2alt 3
28
岡田 賢明
It has a light mouthfeel with a nice balance of bouncy fruity and slight estery notes. There is a strong umami taste that follows, and the aftertaste is clean and firm. However, I think the umami is stronger in the regular sake, which is probably my personal preference. Serve with grated Hamo!
Japanese>English
岡田 賢明岡田 賢明
alt 1
12
岡田 賢明
It is cold. The grade etc. are unknown because it was given in the Ryokan. The caramel and the alcohol spread to the mouth sparsely, and the flavor of the rice spreads gently afterwards. The balance between sweetness and sharpness is good. Perhaps because the grade and storage conditions are not the best, the impression is a bit loose.
Japanese>English
岡田 賢明岡田 賢明
alt 1alt 2
30
岡田 賢明
Chilled. Refreshing aroma like muscat, sweetness takes over in the back of the mouth. The acidity and juiciness are like fresh fruit juice, and the finish is slightly bitter and sour. I like all Morishima, but this one has a delicious Omachi-like juiciness. It has a good balance between the clean taste of the No.14 yeast and the taste of Omachi. 100% Omachi Polishing ratio 50%. Yeast No.14 50% alcohol
Japanese>English
岡田 賢明岡田 賢明
Akabunewborn純米吟醸
赤武酒造Iwate
alt 1alt 2
32
岡田 賢明
Chilled. Refreshing Muscat-like aroma, and a refreshing ester aroma intertwined with some caramel notes on the palate. It has a solid flavor, but the esters are refreshing and not overpowering. I thought it would have a sweet aftertaste, but slowly and firmly the alcohol comes into play and it all comes together nicely. The delicate aroma and rice flavor are well-balanced, and it's amazing that it's not unpleasant. 100% Yamada Nishiki Rice polishing ratio 50%. 15% alcohol
Japanese>English
岡田 賢明岡田 賢明
alt 1
alt 2alt 3
31
岡田 賢明
Serve cold. It has a gorgeous melon-like aroma and a yeasty sweetness that spreads quickly. The sharpness of the alcohol also comes into play, and although the overall taste is dry, it is not too spicy or too sweet. It is wonderful that there is a strong umami in the back. Tembaouichi is as delicious as ever. 100% Koiomachi Rice polishing ratio: Kojimai 55%, Kakeimai 60%. Alcohol 16%.
Japanese>English
岡田 賢明岡田 賢明
Nanbubijin純米吟醸生酒
NanbubijinIwate
alt 1
18
岡田 賢明
It is aged for about 4 years and served cold. The gentle sweetness of the yeast and some aging scents are sinking in. I've had it before, but I think it's lighter on the esters and aged aroma than the previous batch, and the yeast flavor is stronger. The alcohol is also rounder, and it's a beautiful sake that has been aged well. It's delicious...even better than before.
Japanese>English
岡田 賢明岡田 賢明
Kikuhimeにごり酒山廃にごり酒
KikuhimeIshikawa
alt 1
alt 2alt 3
21
岡田 賢明
Serve cold. The sweetness of the rice that is typical of nigori spreads quickly, and a sweet and gentle aroma like lactic acid goes through the nose. Because the Kikuhime's density is in the back, you can taste the umami and alcohol without losing to the cloudy umami. It's delicious! 100% Yamada Nishiki 14% alcohol
Japanese>English
岡田 賢明岡田 賢明
alt 1
alt 2alt 3
23
岡田 賢明
Cold. It is light on the palate, and the aroma and umami are more subdued than I expected. However, if you taste it carefully, there is a delicate umami in the back, and it has a firm sweetness and sharpness. The caramel and yeast flavors are strong. It is more delicate than I expected, and there is a lack of it, but it is an elegant sake. It has the impression of a white wine, and would go well with aperitifs, desserts, and French cuisine. Rikuhada 100%. Polishing ratio 55 16% alcohol
Japanese>English
岡田 賢明岡田 賢明
Jikon特別純米生酒
Kiyasho ShuzojoMie
alt 1
alt 2alt 3
24
岡田 賢明
Chilled. Fresh esters from some pizzazz are gorgeous, like fruit juice. It's sweet but not too sweet, and the esters disappear just fine. Gentle sweetness from the yeast comes out later, and it's mildly delicious. So good!!! 80% Gohyakumangoku, 20% Yamadanishiki Rice polishing ratio 60%. 16% alcohol
Japanese>English
岡田 賢明岡田 賢明
alt 1
alt 2alt 3
20
岡田 賢明
Cold. Gooey sweetness and caramel like goodness, oh so delicious. Good balance of esters and alcohol on the nose, and the flavor and sweetness kicks in without being overpowering. It's luxurious but not dull, a good creation. 100% Gohyakumangoku Rice polishing ratio 60%. 18% alcohol
Japanese>English
岡田 賢明岡田 賢明
alt 1
22
岡田 賢明
Hiya. It is a little thick and slippery in the mouth, but the sweetness seeps in. After that, the sourness and bitterness come out quickly, and the acidity tightens up at the end. The balance of sweetness and sourness is new. 16-17% alcohol
Japanese>English
岡田 賢明岡田 賢明
alt 1alt 2
28
岡田 賢明
Chilled. It has a wonderfully crisp and fresh estery taste that is typical of the Jojobari Tsuru. The aroma and mellowness are in the background, and it is elegant yet delicious. I like it. Koshitanrei 100%. Rice polishing ratio 50%. 16% alcohol
Japanese>English
岡田 賢明岡田 賢明
alt 1alt 2
15
岡田 賢明
Cold. It has a wonderfully refreshing aroma, a rich isoamyl acetate aroma that stands out right off the bat! The sourness is relatively strong, and it clears up without being unpleasant. It goes well with the sardine yukke without getting in the way. It's delicious! The taste is also wonderfully delicate for the rice polishing ratio! 70% Seimo Alcohol 15.5
Japanese>English
岡田 賢明岡田 賢明
alt 1alt 2
15
岡田 賢明
Chilled. It has a dark mouthfeel typical of Yamahai, but the delicate and juicy melon-like aroma is wonderful! A light spiciness comes quickly to finish it off, but the juicy aroma is just delicious! Great with squid ear somen noodles and whale soup ponzu! Rice polishing ratio 60%. 16% alcohol
Japanese>English
3

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