明石鯛Akashidai
Brands from akashi shurui jozo
Akashidai
Similar Brands
We analyze the flavors based on everyone's comments and select similar brands.
GunmaizumiSimilar Characteristics
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Timeline
koge2
I don't know how to compare it to other liquors, but the top aroma is very tequila-like! I wonder if the acidity of this sake is this high. This special sake is also very sour and tasty.
By the way, the one on the far right is a pure malt whisky called Hamonzaki.
Japanese>English
koge2
Very full, sweet jun-daigin, with a slight acidity and a very satisfying intensity of the original sake. Legs are few but long.
Japanese>English
竹
Sourness, apple aroma, cedar aroma, creaminess, and acidity dryness abundance of a mix of steamed cloth and lactic acidic systems. The flavor seems to run rampant with full of energy.
(Later) After a month or so, the lactobacillus type wins and the light fruity aroma becomes something to be enjoyed. It is somewhat rococo.
Japanese>English
とても元気
Oh, what a lovely sake🧡 was my first impression after drinking it for the first time. A junmai sake with a delightful burst of acidity and sweetness. It was served with the chestnut kinton that came with the osechi (New Year's dishes).
Japanese>English
きゅうり
Souvenir from my partner who traveled to Hyogo Prefecture
He said it tastes great cold or heated, so we opened the bottle and had it cold.
It was indeed a little spicy, with the flavor of rice spreading through the bottle.
Delicious!
As the name suggests, it would go well with sea bream sashimi or something similar as a side dish.
I wonder if it would go well with Japanese food.
Next time I'll drink it lukewarm 🍶.
Japanese>English
AkashidaiJunmai Tokubetsu
Olivierd
15% alcohol, Yamada Nishiki rice, 60% polish.
Low aroma and flavor. Bland. Some rice texture. No more.
French>English
ねむち
HYOGO SAKE EXPO 2023" ⑱
Akashi Sake Brewing Company "Akashi Tai" Akashi City, Hyogo Prefecture
Producing sake since 1960.
Expanding markets throughout Europe, including England and France.
Deliveries to high-class department stores, starred restaurants, and round-the-world cruise ships.
Mr. Bouken told us that it is rare because it is mainly exported, so we tasted it.
The brewery staff recommended that we start with this one first.
Akashi-tai Special Honjozo Genshu.
A classic sake with an alcoholic taste. It was quite harsh in my opinion.
Akashi-tai Special Junmai
Another classic sake, but it is more than fine.
Akashi-tai Daiginjo-genshu
Daiginjo-style sake is more gorgeous and less classical, and is very tasty.
Forgot to take a picture 💦.
Akashidai Ginjo Umeshu Shiraume
This plum wine is also very rich and extremely tasty.
Forgot to take a picture💦.
It's been a while since I had a pure classical sake like Japanese sake.
Japanese>English
ポンちゃん
Good evening, Nemuchi!
You have been steadily reviewing the event 👍✨as expected!
We had a great time offline yesterday😊Thank you for finding the venue for the after-party and for your thoughtfulness at the restaurant 🙏.
Japanese>English
ねむち
Good evening, Pon-chan 🌛Thank you for the off-line meeting 🙇Sakeelan found the restaurant for the after-party in the end 😊Thank you too, for always taking care of everything 🙏.
Japanese>English
旅の土産はカップ酒
We had a tasting at HYOGO SAKE EXPO Kobe Hankyu. It was a pity that there were not many customers on a weekday. The brewer explained that their name is known overseas like Otters. The tasting of Kasumitsuru was closed. We moved on to the Eaton's Corner and enjoyed sushi from Uoki. I forgot the rest (...;)
From the brewer's description
Special Junmai Akashitai 720ml
Ingredients: Rice, Rice malt
Rice used: 100% Yamadanishiki produced in Hyogo Prefecture
Polishing ratio 60
Alcohol content 15
Capacity 720ml
Degree of sweetness/spiciness: Sweet/Hot/Hot
How to drink: room temperature, lukewarm or hot (15-50℃)
Product Description A well-balanced junmai-shu with a refreshing taste that allows you to enjoy the full flavor of the rice.
It can be enjoyed at a wide range of temperatures, from chilled to lukewarm or hot, and is an enjoyable sake with different flavors.
Storage Method Store in a cool, dark place away from high temperatures and direct sunlight.
Japanese>English
きっしゃん
Oh! Delicious! It's like sweet and tasty!
It kind of feels very "sake"! LOL!
By the way, is there anyone who can recognize this dish?
Japanese>English
竹
Slightly amber in color. Melon-like ginkoku (gin aroma) and a thick gin flavor with a hint of sourness. It has a similar feel to Toyo Bijin.
Japanese>English
muddy
This sake can be served chilled or lukewarm.
Japanese>English
muddy
It is a delicious sake with a mellow taste, even though it is a pure sake.
Japanese>English
Gravitas
Extremely tart with a strong Yuzu flavour. Serve chilled in small measures, this Akashidai Ginjo is very refreshing. I’ve tasted it mixed with tonic in some UK bars; though this diluted a memorable sake to its detriment.
Milky in the glass and the bottle. Clear sediment lines visible. Not a subtle drink because of the strong Yuzu flavour.
Gravitas
Made by preserving plums in the finest sake for 18 months or more. Sweet, yet balanced - served best chilled as a digestive. If you’re tired of port wine- try this Umeshu.
icochan
I served it with octopus I caught in Akashi and sea bream I bought at the fish shelf.
It's great with clear, dry sashimi!
Japanese>English