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100% Misato Nishiki produced in Misato Town, Akita Prefecture
Light and dry with a hint of sweetness
Sake for all tastes
Japanese>English
SakenowaRecord your sake experiences and discover your favorites
奥清水Okushimizu
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Okushimizu
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Location
Hōmonshimizu-72-13 Rokugō, Misato, Senboku-gun, AkitaOpen in Google Maps
Timeline
ももも
Lavender scent
Japanese>English
たつさん
備忘録
sakepower
I can taste sweetness and bitterness~.
The aroma is pretty good too️.
It's delicious‼️.
Japanese>English
Okushimizu秋田旬吟醸2021
Ryohei
Okushimizu is the last of the Akita Shun Ginjo. It's a sake that I've never had before, but it's not too sweet and it's light, with a slight acidity that makes it easy to drink. It's not too sweet, but light and easy to drink with a bit of acidity. I was satisfied with this sake, which was suitable for the last round.
This was the last of the Akita Shun Ginjo, but we had never had any of the sake before, and there were many that we would like to repeat. I hope to have the chance to taste them again next year.
Japanese>English
Okushimizu秋田旬吟醸2021
Sig
The nose is slightly fruity, grainy.
Clean, fresh and moderately sweet in the first half.
Firm bitterness in the second half.
Slightly aged
Japanese>English
Okushimizu秋田旬吟醸2021
DRY
Akita Jun Ginjo 2021 Okushimizu
Faint sweetness and acidity from a round mouthfeel. Slight pear feeling. A lingering bitterness and a sense of alcohol.
Japanese>English
ちー
Okushimizu Junmai Ginjo
Akita Jun Ginjo
Light and a little spicy? was my first impression.
The sake level was minus 1, but I didn't feel any sweetness.
I thought it might not be my favorite type of sake, but it was much easier to drink than I thought, and I finished it right away.
It seems to go well with sashimi.
Japanese>English
gamo
いつも好き
Kaitlyn
Sake type Junmai Ginjo
Raw rice: Menkoyna from Akita Prefecture
Polishing ratio 60%.
Alcohol content 16
Sake degree -1.0
Acidity 1.6
Amino acidity 0.9
Yeast used: In-house yeast (Sakura yeast)
Brewing year: 2019
Brewing
Japanese>English
うみねこ
Akita Shun Ginjo 2020 Part 1
The last of the Akita Shun Ginjo 2020 will be Okushimizu. This is another brand I've never tried before. The main feature of this sake seems to be the use of cherry blossom yeast collected from the Yoshino cherry trees in the town. Another feature of this sake is the use of "Menkoina" rice from Akita Prefecture.
Being a cherry blossom yeast, I was expecting a cherry blossom aroma, but I didn't notice any. The taste is characterized by a rich sweetness. It's not a fruity sweetness, but rather a mouthful of sweetness that reminds me of soy sauce and mirin. It also has a unique alcoholic flavor. I think it is a friendly drink, like a relative's uncle drinking it with his evening drink.
Incidentally, some of my friends who were drinking with me said this was easier to drink than the first Kariho I drank. I tend to be swayed by name values, so I was deeply reminded of the importance of opinions without preconceptions.
Japanese>English
まりぽんぬ
Hello, Umineko-san 😃 Thank you for all your help 🍀-Akita Shun Ginjo ✨You were able to purchase it! So_FFFC! I didn't get it 😭It's still a beautiful label ✨ The flavor is very clear and I am reading and enjoying it 🥰.
Japanese>English
うみねこ
Thanks for your comment, Mariponu! Akita Shun Ginjo seems to have sold out quickly. I read a tweet from President Sato of Shinsei and bought it immediately. I hope they do it again next year because there seems to be a lot of people who couldn't buy it this year!
Japanese>English
まりぽんぬ
It's too late to start talking about it after it's in the news 😅I have to keep my antennae up ☝️I think the planning ability of this Akita prefecture is great! Some of the prefectures have been cracked, lol. Really! I'd love to see you do it again 😄.
Japanese>English
まっく
お店がおすすめのオーガニックの日本酒。飲み口は強めにくるが、後味スッキリで飲みやすい。
Okushimizu三郷雪華ラベンダー酵母
守田 孝一
ほどよい香りで上品な印象。出荷前の一度だけ入れをするのが生貯蔵酒で、火入れをしない生酒、貯蔵する前の一度だけ火入れをする生詰め酒とは区別されることをはじめて知った。