Timeline
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. 岡部澄夫It is quite dry, and you can choose the best accompaniment.
It is the best match for sashimi, but too spicy for simmered dishes.
The way you feel the taste changes drastically depending on the accompaniment. Hoka初しぼり純米原酒生酒生一本無濾過おりがらみ 岡部澄夫Aroma of orikara malted rice, light fizzy acidity and rice sweetness are well balanced. 岡部澄夫It also has a strong sweetness, but it feels light and fizzy and refreshing. 岡部澄夫The ginjo aroma is perceived as fruit acidity on top of the sweetness typical of this brand. Gokyo五 レッド 純米辛口 ~酒に交われば赤くなる~ 岡部澄夫It is dry, but the aroma of sweet koji malt combines with the sweetness in the mouth.
It is dry, refreshing, and easy to drink with no cloying taste. 岡部澄夫Ginjo-shu made with rice.
It has a strong taste of sweetness, spiciness, umami, and acidity.
The aroma of koji is similar to that of Keitora. 岡部澄夫The mouthfeel is dry, the acidity prevails on the palate, and the lingering sweetness of the ginjo lingers in the aftertaste, offering a great change of pace. RecommendedContentsSectionView.title
