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
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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
岡部澄夫
Yamada-Nishiki produced in Shiga Prefecture is made into a prototype polished rice shin-gin (flat polished rice).
It is made from 50% polished rice.
It has a refreshing taste, as if it were in season. The aroma is sweet.
Japanese>English
Y.Tokushige
This one was recommended to me when I said I wanted to pair it with motsu-ni-ni!
It has a creamy, lactic-acid derived schwash.
The bottle was labeled "be careful not to open the bottle", but it was so mild that it was surprisingly quiet, and even after drinking it, it had less of a squashy feeling. The acidity and astringency give it a delicious flavor that is not overpowered by the thick motsu stew.
Sake rice→100% Akita Sake Komachi produced in Akita Prefecture
Rice polishing ratio→65
Alcohol content: 16%.
Toji→ Makoto Ono
Japanese>English
ジェイ&ノビィ
Good morning Y.Tokushige😃.
Nice choice 👍
I'm looking forward to your comments! I'll be referring to this 😙.
Japanese>English
Y.Tokushige
It has a strong umami, but it has a light sweetness and acidity, and is very sharp. It is easy to drink, with a fresh flavor and fresh overtones.
I thought it would go well with sashimi with tuna, but surprisingly it did not go well with tuna, but it did go well with cucumber with miso.
Sake rice: 100% Yamadanishiki produced in Hyogo Prefecture
Polishing ratio→60
Alcohol content→17
Japanese>English
岡部澄夫
It has a young melon-like aroma and a super dry taste with a sake degree of +14.0.
It is light on the palate and easy to drink.
Despite the low rice polishing ratio of 80%, there is no hint of a dry taste.
Japanese>English
岡部澄夫
Summer sake was released on the first midsummer day of the year.
On the label, it looks easy to drink at 15 degrees and dry, but it is quite complex with a sweet aroma of koji, a slight sourness with a slight effervescence, and a dry mouthfeel.
Japanese>English
岡部澄夫
It was not as apple-like as the same brand I had previously tasted, but it was more like a fruity white wine with a soft acidity.
It is sweet with acidity and light gassiness, light and easy to drink.
Japanese>English
Y.Tokushige
Fruity, gentle sweetness like Japanese sugar and moderate acidity. There is also a bit of gas dissolved in it. It is easy to drink by itself like a juice, but it is also delicious with simple flavored snacks!
Rice polishing ratio→undisclosed
Alcohol content: 15 degrees Celsius
Japanese>English
岡部澄夫
The brewer himself examined the single tank sake before blending, and made a limited senbatsu. It is said to be dry on the palate.
The mouthfeel is dry. It has a green apple and bitter citrus aroma.
Overall, the taste is crisp.
The transparent bottle is wrapped in UV-cut film.
Japanese>English
岡部澄夫
Original form polished rice, Shin-Gin (flat polished rice) brewing, Junmai-Ginjo Yamadanishiki 55% polished rice.
The mouthfeel is dry, as indicated by the Sake meter value of +2.8. The aroma has the crisp sweetness and acidity of a ginjo. The body is firm but not boring.
Japanese>English
岡部澄夫
It has a fresh, sweet apple aroma and a juicy "Omachi" flavor that combines a full-bodied umami with a dry acidity.
As the label says, the sweetness and acidity are well balanced and easy to drink.
Japanese>English
ジェイ&ノビィ
Hello, Sumio Okabe 😃.
This is Nanamizu! Some people say it's the one that shows the "Omachi feeling" the best 🤗.
Japanese>English
岡部澄夫
T4 is a yeast unique to Gunma Prefecture.
First of all, you can taste the sweetness. There is no indication of ginjo, but there is also a fruity acidity.
The taste is firm and quite heavy. If tempura is served as a side dish, you will get tired of drinking it, so you need to choose a side dish.
Japanese>English
Y.Tokushige
It took 5 minutes to open the bottle with a great schwizz.
Creamy, shwashy, and refreshing with a hint of nigori astringency. I don't dislike creamy shwashy, but I don't like it either, but this time it was a "good harvest brewing prayer festival"! Hoping for lots of fruitfulness in my life this year!
It was perfect with a delicious fatty grilled tonon!
（The second day was better as the shwashwa calmed down and the balance of umami, acidity, astringency, and sweetness could be felt!
Sake rice → 100% Satoumi rice Akebono produced in Okayama Prefecture
Rice polishing ratio→58
Alcohol content→14.5
Yeast → Association No. 901
Water used for brewing→Free-flowing water from the Kaoliang River, one of Okayama's three major rivers
Toji→Nao Uchikura
Japanese>English