Timeline
Y.TokushigeThis 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 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 😙. Y.TokushigeIt 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 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. 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. 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. Y.TokushigeFruity, 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 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. 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. 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. 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 🤗. 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. 神心令和七年 豊醸祈願祭純米吟醸原酒生酒中取り無濾過にごり酒 Y.TokushigeIt 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 岡部澄夫The estery aroma of Omachi appears after the super dry attack with a sake degree of around +10. It has a strong character.
The sweetness of ginjo lingers in the shadow of the pleasant acidity of around 1.7 and amino acidity of around 1.0. Y.TokushigeI opened a bottle that I had bought and laid aside for about 3 weeks because I didn't want to waste it!
A good one with a gorgeous aroma and a beautiful sake quality covered with sweetness!
Sake rice→Aomori rice
Polishing ratio→50
Alcohol content: 16%.
Sake degree → -3
Acidity → 1.5 岡部澄夫There is no indication of ginjo, but the aroma is melon-like.
The fruit acidity prevails, followed by sweetness.
The aroma is strong, and there is no lightness of 14 degrees. 岡部澄夫It has a gorgeous aroma and a sweet mouthfeel.
The aroma of rice depends on the orikiri, and the flavor is not so strong.
I think I buy it every spring because of its cute label. 岡部澄夫It has a light effervescence even though it is fire-aged.
It has a sweet ginjo-like aroma and a light alcohol content of 15 degrees, but the taste is firm and dry. 岡部澄夫It has a melon aroma and tartness of mandarin oranges even though it is not made of ginjo.
Overall, it is dry. 岡部澄夫Kagamimonji's secret sake.
Slightly fizzy and melon-like ginjo aroma.
A touch of sweetness. 岡部澄夫The palate is complex, with sourness on the palate, sweetness on the palate, and a bitter aftertaste.
The mouthfeel itself is light.
The alcohol content is not high at 16% for a pure sake. 岡部澄夫The palate has a light sweetness.
The aftertaste is dry. It is a rare type of wine with a lingering spiciness. RecommendedContentsSectionView.title
