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SakenowaRecord your sake experiences and discover your favorites
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
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岡田 賢明
Cold. The mouthfeel is quite light, with a gentle aroma of caramel slowly coming through. The aroma is an isoamyl acetate type, and the sharpness of the alcohol comes out from the back, and it finishes quickly. It is not too heavy, so it is easy to drink. It will go well with fish with a strong flavor. Rice polishing ratio 60%. Sake degree 5 Acidity 1.6 15% alcohol
Japanese>English
岡田 賢明岡田 賢明
alt 1
16
岡田 賢明
Chilled. It is a well-balanced sake with a gorgeous aroma and taste. It has a decent flavor that does not overpower the food, and the gorgeousness does not get in the way. Yamada Nishiki.
Japanese>English
岡田 賢明岡田 賢明
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15
岡田 賢明
Serve cold. It has a solid taste and is as good as firefly squid. After the aroma, the slightly firm spiciness tightens things up. I think this is a sake to be enjoyed during meals. Rice polishing ratio 60%.
Japanese>English
岡田 賢明岡田 賢明
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21
岡田 賢明
This is the second time I've had this sake. The balance of umami and crispness is wonderful, and the flavor is firm and juicy. It's delicious. Rice polishing ratio 55%. Alcohol 16%.
Japanese>English
岡田 賢明岡田 賢明
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18
岡田 賢明
Chilled. You can enjoy the freshness and juiciness of the active nigori, and it also has a gorgeous aroma typical of Shichibondari. The sweetness of the yeast that is typical of nigori sake soon comes out, and it cuts cleanly without spiciness. It is delicious. 100% Tamasakae from Shiga Prefecture Rice polishing ratio 60%. Alcohol 16%.
Japanese>English
岡田 賢明岡田 賢明
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24
岡田 賢明
Serve cold. It has a refreshing aroma of ethyl caproate balanced with a slight aroma of aging, and while it is refreshing, it is also very drinkable. The alcohol is not too strong, but it is crisp and easy to drink. Rice polishing ratio 60%. Alcohol 17
Japanese>English
岡田 賢明岡田 賢明
alt 1alt 2
23
岡田 賢明
Chilled. On the palate, the unique aged aroma, apricot-like sweetness, and some acidity stimulate the tongue, and the alcohol goes out to the nose. What is really wonderful is that all the tastes disappear and come out at a really good point before they become unpleasant. The flavor of Yamahai is well expressed, but there is no miscellaneous taste at all. This is amazing! (The price is also 5,000 yen for a #4 bottle) (The price is also 5,000 yen for a No. 4 bottle.) It can be served lukewarm. The umami comes through, and the alcohol is crisp. It's delicious! The lack of miscellaneous flavors is wonderful. It's really good. 76% Miyamanishiki, 24% Yamada Nishiki Polishing ratio 55%.
Japanese>English
岡田 賢明岡田 賢明
alt 1alt 2
12
岡田 賢明
I tried it on the recommendation of one of my seniors. The moment I took a sip, I felt the bitterness, but from the second sip, it wasn't too sweet, and the aroma and bitterness were in balance, so I could drink it without hesitation. It's not too sweet, so it can also be used as an alcoholic beverage. It was delicious! 8% alcohol
Japanese>English
岡田 賢明岡田 賢明
alt 1alt 2
17
岡田 賢明
Chilled. A fresh and gorgeous grapefruit-like aroma fills the mouth, with a gentle yeast sweetness in the back. The acidity is there, too, and while not dry, it's crisp and clean. The finish is short, but the happy aroma is wonderful! Yamada Nishiki Rice polishing ratio 60%. Alcohol 15%.
Japanese>English
岡田 賢明岡田 賢明
Kubota千寿吟醸原酒生酒
Asahi ShuzoNiigata
alt 1alt 2
19
岡田 賢明
Chilled. On the palate, gorgeous esters like muscat spread out and go to the nose. The sweetness of the yeast is also in the back. The alcohol comes into play immediately, and it has a good crispness. It's been a while since I've had one of these, but it's an honorable and flawless wine. It can be enjoyed on its own or with food, and it's simply delicious. Rice Polishing Ratio Koji Rice 50% Kake Rice 55 Alcohol 19%.
Japanese>English
岡田 賢明岡田 賢明
alt 1alt 2
24
岡田 賢明
Chilled. Gorgeous melon-like esters and a gentle, subtle caramel that's not aged, making for a really happy balance of aroma and flavor. The aftertaste is relatively long, ending with a sweetness like kelp that turns to alcohol and then disappears quickly. It's delicious. Rice polishing ratio 60%. 15% alcohol
Japanese>English
岡田 賢明岡田 賢明
alt 1alt 2
4
岡田 賢明
The smooth mouthfeel allows the caramel, esters and alcohol to switch places as it delicately disappears down the throat. The balance of flavor, sweetness, sharpness and aroma is excellent. It's a good sake that you can drink slowly and drink a lot. Great marriage with hokke no tataki too!
Japanese>English
岡田 賢明岡田 賢明
てまえみそ特別純米原酒
FuyouNagano
alt 1alt 2
4
岡田 賢明
Marriage with miso. Aroma of ethyl caproate like melon. It quickly turns into alcohol and cuts off nicely. When paired with Miso, the flavor of Miso stands out and the esters stand out, just like the marriage of dry sake and pickled firefly squid. It is delicious. 100% Koshihikari Rice polishing ratio 65 Alcohol 17%.
Japanese>English
岡田 賢明岡田 賢明
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15
岡田 賢明
Marriage with boiled peanuts. Lactic aroma like yogurt, some caramel. The overall aroma is sweet and gentle, just like yogurt. When combined with peanuts, the earthy aroma of the nuts and the lactic acid bacteria combine to create a sweet chestnut-like flavor.
Japanese>English
岡田 賢明岡田 賢明
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14
岡田 賢明
A marriage of udon and dashi. It is quite dry and the alcohol comes off. There is a hint of aged soy sauce in the back, but the alcohol wears off. When combined with dashi, the saltiness of the dashi stands out nicely and balances the sharpness of the alcohol.
Japanese>English
岡田 賢明岡田 賢明
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13
岡田 賢明
The aroma is that of lactic acid bacteria. On the palate, a refreshing ester aroma wafts through the nose, and the carbonated foam washes over the mouth. The aroma is beautiful and refreshing! Serve with ponzu (ponzu sauce made from whale meat). It's delicious.
Japanese>English
岡田 賢明岡田 賢明
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17
岡田 賢明
The ester and alcohol are well balanced and chunky, and then disappear surprisingly cleanly. The aroma of lactobacillus on the nose is gentle, and it is dry but still gentle. It is the best marriage with oysters.
Japanese>English
岡田 賢明岡田 賢明
Dassai温め酒純米大吟醸
Asahi ShuzoYamaguchi
alt 1
alt 2alt 3
11
岡田 賢明
Ottersai Warm Sake 45 At 40°C. The gentle sweetness of the warmed sake is balanced by the crispness of the Ottersai, and it's delicious. Strawberry-like sweetness and sourness. The aroma in the nose is assertive but not unpleasantly pungent, and only the umami and sharpness come through. It is a marriage that intertwines with the rich flavor of Wasabi Tofu with Salmon Roe. It is delicious!
Japanese>English
4

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