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.
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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.
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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.
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岡部澄夫
At room temperature, it has a sweet taste, but when heated, the spiciness increases and the koji becomes fragrant.
Japanese>English
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.
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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.
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岡部澄夫
Aroma of orikara malted rice, light fizzy acidity and rice sweetness are well balanced.
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岡部澄夫
It also has a strong sweetness, but it feels light and fizzy and refreshing.
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岡部澄夫
The ginjo aroma is perceived as fruit acidity on top of the sweetness typical of this brand.
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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.
Japanese>English
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.
Japanese>English
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.
Japanese>English
岡部澄夫
The distinctive feature is the strong koji aroma.
It is dry on the palate, but has a lingering sweetness.
Japanese>English
岡部澄夫
It has a light effervescence despite being fire-aged.
Sweet on the palate, but with a taste of alcohol and grain.
Polishing ratio 70%.
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岡部澄夫
The aroma is typical of Omachi and the flavor of the rice is strongly felt, but the estery aroma is well removed because it is hiyaoroshi.
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岡部澄夫
A lightly effervescent orikarami sake.
The supernatant has a ginjo aroma with aromas of melon and peach.
When the lees are involved, it is dry and the aroma of rice stands out.
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岡部澄夫
Junmai Ginjo with fresh fruitiness brewed with Princess Michiko's rose yeast.
The tastiness of the rice lingers after the acidity, which is not unpleasant.
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岡部澄夫
A very light and refreshing summer sake with 13% alcohol.
After the bitterness of the alcohol, you can taste the umami of the rice.
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岡部澄夫
Junmai Ginjo-shu brewed by a Tochigi sake brewery with Omachi from Okayama.
It has a refreshing acidity on the palate, but the richness and umami that is typical of Omachi comes through later.
Japanese>English
Y.Tokushige
The subtle aroma is sweet and tangy, and the taste is delicious! The lingering acidity and fruity overtones are also pleasant!
Since today's entrée was bonito tataki, we were recommended a sake from Kure, a town in Tosa where they catch only one type of fish, which is a must-try!
It's delicious on its own or as a food sake!
Sake rice→Gin-no-Yume produced in Kochi Prefecture
Polishing ratio→50
Alcohol content→17
Sake degree→+5
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