Timeline
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. 岡部澄夫First, one senses sweetness. Later, the ginjo aroma becomes more complex.
There is no effervescence despite the fact that it is a orikara-mi sake. 岡部澄夫A seasonal favorite, this four-stage brew is made with glutinous rice.
It is a rich, sweet, easy-drinking sake straight from the press."
The sweetness seems to be derived from brewing alcohol.
The sweetness seems to come from brewer's alcohol, and it does not feel as alcoholic as the 19° alcohol.
When served hot, it has an aroma that seems to come from wooden barrels. 岡部澄夫The Winter Moon series has a sweet, ginjo-like aroma and acidity.
Made entirely from "satoumi rice" produced in Okayama Prefecture, where the soil is improved with oyster shells from the Seto Inland Sea. 岡部澄夫At room temperature, it has a sweet taste, but when heated, the spiciness increases and the koji becomes fragrant. 岡部澄夫It is very well-balanced and has no unpleasant taste.
The clearness that is typical of ginjo is followed by umami. RecommendedContentsSectionView.title
