Y.Tokushige
Umamama, sizzling fine gassiness, and gentle astringency of Ori.
Sake rice → 100% Yamadanishiki from Hyogo Prefecture
Rice polishing ratio→50
Alcohol content→15
Japanese>English
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岡部澄夫
It says that it is excellent with fish dishes, but since it is literally super dry at a sake strength of +11, it suits meat dishes with strong fat.
Japanese>English
岡部澄夫
100% Yamadanishiki from Hyogo Prefecture
Nada's sake in the middle of Japanese sake
You can enjoy the aroma, flavor and acidity of Yamadanishiki.
Japanese>English
岡部澄夫
Dry as one would expect from an orihara.
The cloudyness is slight.
The aroma is fruity sweetness and acidity.
Japanese>English
岡部澄夫
Melon-like aroma and koji aroma can be felt at once.
The taste has a strong rice flavor and sweetness.
The carbonation is slight and there is not as much acidity as the label says. The center of the inner stopper was dented, so it may have fallen out?
Japanese>English
Y.Tokushige
Good grapey aroma. Fresh and soft on the palate. Good sweetness and umami with a light astringent bitterness from the oli.
Sake rice: 100% Gohyakumangoku
Rice polishing ratio→55
Alcohol content: 16 to 17 degrees Celsius
Japanese>English
Y.Tokushige
Fresh aroma and fruity flavor, then slightly matured and mellowed, dark and sweet! It is delicious!
It was squeezed in the spring and aged in ice temperature for six months without filtration, so you can really enjoy both freshness and maturity in a good balance!
Although it is orikagari, the orikagari is really faint and you can't tell unless you are told.
It is a good 500ml bottle, so it will be gone in one go!
Sake rice: 100% Yamadanishiki
Rice polishing ratio→45
Alcohol content: 16%.
Japanese>English
岡部澄夫
Dry with a hint of koji.
It also has a mineral taste.
Japanese>English
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
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