岡部澄夫
At room temperature, it has a sweet taste, but when heated, the spiciness increases and the koji becomes fragrant.
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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.
Japanese>English
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.
Japanese>English
岡部澄夫
Aroma of orikara malted rice, light fizzy acidity and rice sweetness are well balanced.
Japanese>English
岡部澄夫
It also has a strong sweetness, but it feels light and fizzy and refreshing.
Japanese>English
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%.
Japanese>English
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.
Japanese>English
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.
Japanese>English
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
Japanese>English
Y.Tokushige
Pineapple-like aroma and flavor, but mellow rather than fresh and fresh like pineapple. Firmly sweet but gently sweet. There's a slight tingling and minerality, and it's elegant but also has a strong core. Very good.
Sake rice→100% ASK Aizan from Hyogo Prefecture
Polishing ratio→50
Alcohol content: 15 degrees Celsius
Japanese>English
Y.Tokushige
Gorgeous aroma, gentle and soft rice sweetness.
Similar to the taste of Eiko-Fuji.
I haven't had the standard Daisetsukei, so I don't know how it is positioned in this brewery, but I am sure it is good.
Sake rice→Grown in Nagano Prefecture
Polishing ratio→59%.
Alcohol content→15%.
Japanese>English
Y.Tokushige
It has a clean and clear sake quality, with a good balance of gentle umami, astringency, and acidity from the muscat-like overtone. The taste is quite similar to my favorite Nichinichi.
Sake rice→100% Domaine Sakura Yamadanishiki
Alcohol content: 13%.
Japanese>English