Logo
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
十八盛純米大吟醸原酒生酒無濾過
Juhachizakari ShuzoOkayama
alt 1
18
岡田 賢明
Chilled. The aroma of pineapple and ripeness is well balanced, and then it finishes with alcohol and some bitterness. It's not your typical Junmai Daiginjo unfiltered undiluted sake, but it has a good balance of mouthfeel and drinkability. 100% Asahi rice from Okayama Prefecture Rice polishing ratio 50%. Alcohol 16%.
Japanese>English
岡田 賢明岡田 賢明
Kokuryu純吟三十八号純米吟醸
Kokuryu ShuzoFukui
alt 1alt 2
18
岡田 賢明
Cold. Fairly pale yellow, with a crisp Muscat and green apple nose. When the ester stimulus appears in the back, the slight acidity and the alcohol are immediately cleaned up. Ah, after all, Kuroryu is delicious. It's like a model of smoked sake. 100% Yamada Nishiki Rice polishing ratio: Koji rice 50%, Kake rice 55 Alcohol 16%.
Japanese>English
岡田 賢明岡田 賢明
Tenpoichi純米吟醸生酒
TenpoichiHiroshima
alt 1alt 2
15
岡田 賢明
Chilled. The moment you drink it, it has gorgeous esters like melon, some caramel, yeast sweetness from the back, the acidity comes into play, the umami stands out, and the alcohol kicks in at the end. Tembaouichi is delicious. It has a very good balance of flamboyance and umami that makes it easy to drink.
Japanese>English
岡田 賢明岡田 賢明
alt 1alt 2
32
岡田 賢明
Chilled. Dark esters and caramel on the nose, with some sourness and alcohol kicking in. The sweetness lingers on the edge of the tongue and eventually gives way to the sweetness of the rice. It was more crisp than I expected, but gorgeous and easy to drink. 50% alcohol
Japanese>English
岡田 賢明岡田 賢明
Nanbubijin純米吟醸生酒
NanbubijinIwate
alt 1alt 2
21
岡田 賢明
Cold. The esters stand out on the palate from the caramel aroma. The aroma disappears more quickly than expected, leaving an almond or coconut-like scent. It doesn't have the sharpness of ginjo or alcohol, but the change in aroma is beautiful and easy to enjoy. This time it was the shop's aged sake, but I wonder what the first one will be like. I'd like to try another Nanbu Bijin. Kake rice 50%, Koji rice 55 Alcohol 15-16%.
Japanese>English
岡田 賢明岡田 賢明
Zuikanいい風　花純米吟醸生酒
Yamaoka ShuzoHiroshima
alt 1alt 2
15
岡田 賢明
Chilled. Pleasant alcohol from the thiol and light caramel aroma, not too dry alcohol for the rich aroma. The alcohol is not too dry for the rich aroma. I think this would be good warmed. Rice polishing ratio 55%. Sake degree 11 Acidity 1.8 Amino acidity 1.5 Yeast: C-75
Japanese>English
岡田 賢明岡田 賢明
Sanrensei純米吟醸原酒生酒無濾過
Mifuku ShuzoShiga
alt 1alt 2
27
岡田 賢明
Cold. A yogurt-like yeasty smell and a fresh caproic acidity jump out at you. The refreshing, gentle but crisp acidity comes into play immediately, and it wraps up nicely and quickly. The aftertaste is yogurt and some alcohol. This is the first Shiga sake I've had in a while, but it's my new favorite. It is delicious. 100% Ginfuki from Shiga Prefecture Rice polishing ratio 60%. Alcohol 17%. Sake degree +6, acidity 1.7
Japanese>English
岡田 賢明岡田 賢明
alt 1alt 2
19
岡田 賢明
Cold. The aroma that passes through the nose is just right for aging. The alcohol feeling is just right, and it is easy to drink because it doesn't come on strong. It has a good balance of ester and thiol aromas. It's easy to drink chilled, and it's delicious, but I think you'll enjoy the flavor more if it's heated. When it is heated, the aroma stands out luxuriously! The alcohol becomes crisper and more refreshing than chilled, and I can drink it with abandon. It's delicious. Akitashakekomachi 80%, Yamada Nishiki 20%. Polishing ratio 55%. Alcohol 16%.
Japanese>English
岡田 賢明岡田 賢明
alt 1alt 2
16
岡田 賢明
Chilled, in a wine glass. I can't describe it well, but the aroma, yeast smell, and sweetness before drinking is totally white wine. If you drink it with your eyes closed, you might think it's just a sweet white wine. This is interesting. Amazing! Alcohol 9%.
Japanese>English
岡田 賢明岡田 賢明
alt 1alt 2
18
岡田 賢明
Hiya. Refreshing aroma of apple, tangy and momentary acidity and alcohol, caramel from the sweetness of lactic acid. It feels like a very good balance of aroma, flavor, and sharpness. Personally, I prefer it a little sweeter, but this balance is probably the most central, or something like that. The gentle aroma of lactic acid also gives a luxurious impression. It has a little more sharpness and umami than the image of Mutsu Hassen, and in a good sense it is a normal sake. It was delicious. Alcohol 16%.
Japanese>English
岡田 賢明岡田 賢明
帝松純米大吟醸
matsuokaSaitama
alt 1alt 2
18
岡田 賢明
Chilled. From a mellow mouthfeel, a gorgeous ethyl caproate aroma booms through the nose. At the back of the tongue, the thick rice flavor and sweetness stand out, and at the end, the alcohol and caramel intertwine just right and disappear. It has a nice balance of floral, sharpness and flavor. Rice polishing ratio 50%. 16% alcohol
Japanese>English
岡田 賢明岡田 賢明
Kid無量山純米吟醸
Heiwa ShuzoWakayama
alt 1alt 2
25
岡田 賢明
Chilled. In the mouth, it has a refreshing aroma like peach and green apple. Smoothly the alcohol comes into play, then quickly turns into acid and disappears. At the end, the delicious taste penetrates the back of the tongue, and a sweet aroma passes through the nose. A delicate sweetness, like caramel or golden sugar, lingers on the palate. It has a good balance of aroma, umami and sharpness. I guzzled it on the first day, but when you taste it, the delicate sweetness is really good! It's a good sake. 100% Yamada Nishiki Polishing ratio 50%. Alcohol 15%.
Japanese>English
岡田 賢明岡田 賢明
Yokoyama GojuよこやまSilver1814純米吟醸生酒
Omoya ShuzoNagasaki
alt 1alt 2
22
岡田 賢明
Cold. The aroma is rich, like a raw sake, with strong esters. The scent lingers on the tongue and then turns into a really gentle sweetness, ending with a happy sweetness like caramel or cotton candy. The finish is surprisingly gentle and different from what I was expecting from the aroma. This is a type I've never had before, and it's interesting how the flavors change. Yamadanishiki 100% Rice polishing ratio: 55% Kake rice, 50% Koji rice 16% alcohol
Japanese>English
岡田 賢明岡田 賢明
alt 1alt 2
23
岡田 賢明
Cold. The aroma is lactic acid, like Yakult. In the mouth, the aroma of lactic acid and yeast spreads in the mouth, and the acidity finishes it off at the right time. The balance between the richness of the initial aroma and the finish is superb. The mellow aroma like white wine is delicious. I've never heard of rice or yeast, but it's delicious. Ocet 100%. Rice polishing ratio 55%. Yeast Sanuki Olive Alcohol 14%.
Japanese>English
岡田 賢明岡田 賢明
alt 1alt 2
19
岡田 賢明
Cold. Looks very pale yellow and fizzy. On the palate it has a wonderfully gorgeous fruit smell of melon, muscat and lime! The mouthfeel is smooth but enjoyable with a long lingering finish, and then the alcohol and acidity comes out quickly and disappears nicely. The sweetness of the yeast is nice and fluffy at the end. It may be close to Shinsei. The finish is a little crisp and easy to drink. It was recommended by the manager of the liquor store, and it is good! Miyamanishiki 100% Rice polishing ratio 55%. 15% alcohol
Japanese>English
岡田 賢明岡田 賢明
alt 1alt 2
21
岡田 賢明
Cold. The aroma of cidery apples rushes into the mouth with the sweetness of yeast. The slightly bitter taste is like grapefruit, and the nose aroma is like white wine. It's a juicy drink. It's delicious! I still love Kupeiji! LOL! Omachi, 100%. Rice polishing rate 50%.
Japanese>English
岡田 賢明岡田 賢明
alt 1alt 2
19
岡田 賢明
Cold. The moment you take it in your mouth, a rich, round, apricot-like aroma and a light aroma of ripening spread out in a whiff. The nose has a slightly acidic, gentle aroma of esters. The mouthfeel is better than I expected, with a hint of rice flavor, and the alcohol and acidity finishes it off nicely. Compared to the last Hekpan, the impression is quite different, the aroma of ethyl caproate is gone, and it has more body to give us an aroma of maturation like the sake brewing. My favorite is the former, but this one is also good. Five million gems, 100%. Rice polishing ratio 55%. 16-17% alcohol
Japanese>English
岡田 賢明岡田 賢明
alt 1alt 2
17
岡田 賢明
From the mellow mouthfeel, a gorgeous and strong ester like ethyl acetate comes into play, and the flavor with a strong core comes out. The alcohol is very strong and the taste is typical of the sake brewing style. Since it's 18% alcohol, the finish is dry and graceful. It has a solid taste typical of the sake brewing, but you can also enjoy the gorgeous esters, which is delicious. Yamadanishiki 100% Rice polishing rate 65%. 18% alcohol. Yamagata KA Yeast
Japanese>English
岡田 賢明岡田 賢明
alt 1alt 2
17
岡田 賢明
Cold. Smooth on the palate, the aroma is like apples and apricots. It's well balanced with some esters mixed in from the gentle aroma and then a little alcohol comes out. It doesn't recede as much afterwards, but disappears in good balance. It may not have any particular characteristics, but it is a well-balanced sake that you can drink casually and be satisfied with. Yamadanishiki 100% Rice polishing ratio 58%. 15% alcohol
Japanese>English
岡田 賢明岡田 賢明
alt 1alt 2
18
岡田 賢明
This is my first taste of Tansyu. As soon as you take a sip, a gorgeous pear-like aroma spreads out, then it turns to umami, then the alcohol aroma, and finally the rice flavor. The aroma that goes through the nose is rich and not too harsh, not too spicy and not too sweet. The acidity is also just right. It is not too spicy but not too sweet. That's why it's so popular. It is gorgeous and tasty, yet not too thick and not too thin. It's a really good balance of all the good parts. It's great for solo or as a sipping drink, and it seems to go well with a wide range of people and dishes. Yum! Rice polishing rate 55%. 16% alcohol.
Japanese>English
5

RecommendedContentsSectionView.title

AreaLinks.titleAreaLinks.titleAreaLinks.title
FlavorLinks.titleFlavorLinks.titleFlavorLinks.title