Timeline
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. Y.TokushigeFirst 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 岡部澄夫Dry with a rich koji aroma.
You can feel the alcohol for its 15% alcohol content.
There was no fizziness that one should be aware of. 岡部澄夫The slight bubbles and koji aroma are like doburoku. 岡部澄夫It is light in alcohol (14%), but not thin.
It has a softly sweet, full mouthfeel and a smooth, dry finish. 岡部澄夫Basically dry.
The mouthfeel is sweet, followed by sourness.
It is dry with a strong flavor. Y.TokushigeFirst crop in a long time!
Fruity and firm, yet clean and crisp. It's not flashy, but it has a delicious sweetness. It is delicious!
When paired with a light snack, the sake's umami flavor will be on top of it, and when paired with a darker snack, the sake's beautiful clarity will refresh you. It's amazing!
Is this a sake that both sake beginners and experts can appreciate?
Sake rice→Mie prefecture's Mie no Yume
Rice polishing ratio→60
Alcohol content→15%.
Touji→Tomohiro Uchiyama 岡部澄夫Melon juice in both aroma and taste. Sweet but light to drink with 15% alcohol. Y.TokushigeActive nigori sake that is fruity and not too sweet. It is called "doburoku," but it is not doburoku.
It is easy to drink and has a fruity taste, which is good among activated nigori sake.
Sake rice: 100% Aomori rice
Rice polishing ratio→Koji rice 55%, Kake rice 60
Alcohol content→13 degrees Celsius 岡部澄夫Daiginjo with mango sweetness and lychee acidity.
The body is firm but light on the palate. 岡部澄夫Yamada-Nishiki produced in Shiga Prefecture is made into a prototype polished rice shin-gin (flat polished rice).
It is made from 50% polished rice.
It has a refreshing taste, as if it were in season. The aroma is sweet. 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 🤗. RecommendedContentsSectionView.title
