岡部澄夫
It has a delicious rice flavor, lychee-like sweetness, and acidity.
It is strange that there is a light effervescence even though it is hiyaoroshi (aged for half a year after being fired once).
Japanese>English
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岡部澄夫
It has a lactic acid acidity derived from the sake's "ikuhashi-zukuri" method and a melon-like aroma similar to that of ginjo-style sake.
The rice flavor is present, but it is refreshing.
The alcohol content is light at only 13 degrees Celsius, so it can be drunk smoothly.
Japanese>English
岡部澄夫
Limited-edition sake "Shigetsugeno-Ichi No. 1
The first impression is a sour taste with a sweet, fruity aroma.
The taste is spicy and has a hint of sake spirit, betraying the sake and alcohol levels indicated on the label.
Japanese>English
岡部澄夫
It is sweet and full-bodied, but the phenolic aroma characteristic of Omachi makes it refreshing to drink.
It has a strong Oumachi flavor, so there may be different tastes.
I love it.
Japanese>English
岡部澄夫
It has a clear, dry taste with a strong rice flavor.
There is a sense of fizz, but not much.
Japanese>English
岡部澄夫
The sweetness of the rice is richly balanced with the acidity of the ginjo and the matured taste of hiyaoroshi.
Japanese>English
岡部澄夫
A heavy sake with a smooth texture.
The sweetness of the rice and the spiciness of the alcohol come together with an acidity that makes it easy to drink.
Japanese>English
岡部澄夫
40% 80% polished
Sourness of Ginjo on the palate, sweetness of rice on the taste, and spiciness of alcohol in the aftertaste.
Japanese>English
岡部澄夫
It has a refreshing acidity and a light effervescence.
The alcohol content is light at 13 degrees, but there is no watery feeling.
Japanese>English
Y.Tokushige
My favorite muscat-type aroma and flavor.
I love it! Yum!
It's called "classic" but it has a modern, light taste and beautiful sake quality. It has a great umami flavor!
Sake rice: 100% special grade Yamadaho
Rice polishing ratio→60
Alcohol content: 15 degrees Celsius
Japanese>English
岡部澄夫
It was heated once, as if they took a lot of time and effort to keep the aroma from flying off.
As expected, it has fruity acidity and sweetness.
The flavor is light in line with the alcohol content, and the aroma is enjoyable.
The umami of the rice prevails.
Japanese>English
Y.Tokushige
First green label in a long time.
Little aroma, bluish bitter acidity. There is umami in it.
The umami can be more easily felt if the temperature is not too low.
Sharper than the impression I had when I drank it a few years ago. I am not sure if it is because of this year's production or if my tongue has dementia.
Sake rice → Aomori rice
Polishing ratio→Koji rice 55%, Kake rice 60
Alcohol content→ 16 degrees Celsius
Japanese>English
岡部澄夫
Dry with a rich koji aroma.
You can feel the alcohol for its 15% alcohol content.
There was no fizziness that one should be aware of.
Japanese>English
岡部澄夫
The slight bubbles and koji aroma are like doburoku.
Japanese>English
岡部澄夫
It is light in alcohol (14%), but not thin.
It has a softly sweet, full mouthfeel and a smooth, dry finish.
Japanese>English
岡部澄夫
Basically dry.
The mouthfeel is sweet, followed by sourness.
It is dry with a strong flavor.
Japanese>English
Y.Tokushige
First crop in a long time!
Fruity and firm, yet clean and crisp. It's not flashy, but it has a delicious sweetness. It is delicious!
When paired with a light snack, the sake's umami flavor will be on top of it, and when paired with a darker snack, the sake's beautiful clarity will refresh you. It's amazing!
Is this a sake that both sake beginners and experts can appreciate?
Sake rice→Mie prefecture's Mie no Yume
Rice polishing ratio→60
Alcohol content→15%.
Touji→Tomohiro Uchiyama
Japanese>English
岡部澄夫
Melon juice in both aroma and taste. Sweet but light to drink with 15% alcohol.
Japanese>English
Y.Tokushige
Active nigori sake that is fruity and not too sweet. It is called "doburoku," but it is not doburoku.
It is easy to drink and has a fruity taste, which is good among activated nigori sake.
Sake rice: 100% Aomori rice
Rice polishing ratio→Koji rice 55%, Kake rice 60
Alcohol content→13 degrees Celsius
Japanese>English
岡部澄夫
Daiginjo with mango sweetness and lychee acidity.
The body is firm but light on the palate.
Japanese>English